Tala Self Saucing Chocolate Pudding

Tala Self Saucing Chocolate Pudding

Prep time: 20 mins

Bake time: 25 mins

Serves: 8



125g unsalted butter, at room temperature, plus some extra for greasing the oven dish

175g soft light brown sugar

3 large eggs

100ml double cream

75ml hot boiling water

1&½ teaspoon vanilla extract

2 teaspoons baking powder

175g plain flour, sifted

75g cocoa powder, sifted


To finish

Icing sugar, for dusting

Ice cream, to serve



  1. Beat together 125g of sugar and the butter.
  2. Add the eggs, one at a time, mixing well after each addiction.
  3. Add the flour, 50g of cocoa powder and the baking powder and mix.
  4. Finally add the double cream and mix until well combined.
  5. Pour the mixture into an ovenproof dish, previously greased.
  6. Add the remaining sugar, the remaining cocoa powder and the hot boiling water into a small bowl and mix until the cocoa and sugar are completely dissolved then pour it over the chocolate cake batter.
  7. Place the ovenproof dish into a deep roasting tin then fill the tin halfway through with hot boiling water.
  8. Bake in a preheated oven to 180°C/160°C/gas mark 4 for about 25 mins
  9. Dust with some icing sugar then serve warm with a scoop of ice cream.
  10. Enjoy!



Leave a comment

Please note, comments must be approved before they are published



Sold Out