Self-saucing chocolate pudding is a mouth-watering treat for the whole family. Ready in just an hour, this sticky sweet pud serves up to 6 people and is rich and gooey with a creamy chocolate sauce. Push the boat out and serve this self-saucing pudding with a generous spoonful of custard or cream.
- 1tsp sunflower oil
- 410g can prunes in natural juices, drained and pitted
- 6tbsp granulated sweetener- stevia based
- 2 medium free range eggs
- 1tsp vanilla paste
- 160g self-raising flour
- ½ tsp baking powder
- 20g cocoa
- 75ml semi skimmed milk
- For the sauce:
- 150g light muscovado sugar
- 20g cocoa, sifted
Heat oven to 180C/gas 4. Rub a 1.5 litre ovenproof dish with the oil. Make the sauce.
Put prunes in a food processor or use a stick blender to whizz to a smooth purée. Put sugar and cocoa in a pan with 250ml water, bring to the boil and simmer for 3 mins.
Add remaining cake ingredients and mix well until combined. Spoon into the dish. Pour the sauce over the cake batter – don’t worry, magic happens in the oven and the sauce will sink to the bottom! Bake for 25-30 mins until the cake fells slightly springy to the touch. Remove from oven and leave for 10 mins for the sauce to thicken.
Top tip for making Self-saucing chocolate pudding
Before serving leave the pud to sit for about 10 mins so the sauce can thicken.