Okay, so I know we’re all supposed to be eating light and healthy now it’s the New Year, but oh, this weather is shocking isn’t it? On Sunday, we had rain, hail, thunder and lightening all at the same time. The poor pupster was so terrified, she did a ‘panic wee’ on the floor, bless her.
Of course, on Sundays at English Towers all bets are off anyway and I was already whipping up a bit of comfort food in the shape of a yummy chicken pie (full instructions here), so I decided to go the whole hog and add a nice, warming pudding too.
This self-saucing pud really is magic. You start off with a very simple cake mix, then pour over an easy chocolate sauce. Some strange chemistry-type stuff happens in the oven and you end up with light, soft chocolate sponge with a deliciously decadent chocolate sauce on the bottom. I’ve no idea how. But just run with it:
Chocolate self-saucing pudding
For the sponge mix:
115g caster sugar
175g self raising flour
2 tbsp good quality cocoa powder
For the sauce:
300ml hot water
75g brown sugar
2 tbsp cocoa powder
Preheat the oven at 180 degrees/gas mark 4 and then butter a pie dish (make sure it’s pretty deep, this rises a bit). Make the sponge by creaming together the butter and sugar with a hand held electric whisk (or use old fashioned elbow grease if you’re not as lazy as me) until it’s light and fluffy. Add in the eggs a dribble at a time, and then fold in the sifted flour and cocoa. Stir until it’s combined into quite a firm batter. Spread this in the bottom of your dish androughly level off the top.
Now for the sauce. Pop the water, brown sugar and cocoa into a saucepan and heat gently, stirring until it’s all dissolved. It’s good idea to put the pie dish onto a baking tray just in case it overflows, then just pour the liquid over the sponge (it looks weird, but trust me, it works!).
Place in the oven for about 45 to 50 minutes. Serve with a dribble of double cream or maybe a scoop or two of ice cream. Yummers.