In my opinion, self-saucing [any] dessert is god-send.
The preparation time is short, the list of ingredients is short and all you need to do after you have assembled the ingredients is to chuck it into the oven!
Today I am sharing a very quick and simple recipe – perfect for when you want something a tad sweet but are feeling lazy. Or when you have visitors at the last minute. Or when the kids have made you so frazzled you NEED chocolate.
Whatever the reason, it is just a great dessert to make!
This is a self-saucing pudding, which means it must be eaten warm, usually with cream. But since the weather has been horribly hot, I served the pudding with vanilla ice-cream.
And you will not believe how easy this is to prepare!
Here’s how.
In a mixing bowl, add melted butter, egg and vanilla extract to the milk. Beat to combine. You can use a hand whisk to do this if you do not have a mixer.
Once combined, add the sifted flour, baking powder and instant coffee, as well as the almond meal and brown sugar. Beat until the mixture is homogeneous.
In a small heavy-bottom saucepan over low heat, whisk together cocoa powder, water and brown sugar.
Once mixed, take this off the heat and set aside.
Pour the milk/ flour mixture into a casserole. Pour the cocoa mixture over the milk/flour mixture.
Bake at 180°C for 25-30 minutes until the top is firm to touch. Do not over bake!
Serve warm, with double cream or vanilla ice-cream.
It’s delicious!
- 1/2 cup (120ml) milk -I used full cream milk
- 35g unsalted butter, melted
- 1 egg, lightly beaten
- 1 teaspoon (5ml) vanilla extract
- 1/2 cup (150g) plain flour, sifted
- 1 1/2 teaspoons baking powder, sifted
- 1 tablespoon instant coffee, sifted
- 1/4 cup (27.5g) almond meal
- 1/4 cup (27.5g) brown sugar
- 1/4 cup (27.5g) brown sugar, extra
- 1 1/2 tablespoons cocoa powder, sifted - I used Valrhona
- 1 cup (240ml) water
- Thick double cream, or
- Vanilla ice-cream
- In a mixing bowl, add melted butter, egg and vanilla extract to the milk. Beat to combine. You can use a hand whisk to do this if you do not have a mixer.
- Once combined, add the sifted flour, baking powder and instant coffee, as well as the almond meal and brown sugar. Beat until the mixture is homogeneous.
- In a small heavy-bottom saucepan over low heat, whisk together cocoa powder, water and remaining brown sugar.
- Once mixed, take this off the heat and set aside.
- Pour the milk/ flour mixture into a casserole. Pour the cocoa mixture over the milk/flour mixture.
- Bake at 180°C for 25-30 minutes until the top is firm to touch. Do not over bake!
- Serve warm, with double cream or vanilla ice-cream.
- I used a casserole dish with a 1-litre capacity.
