Hot Chocolate Fudge Pudding
A self-saucing pudding is a classic treat, especially loved in the UK and Australia. It’s super easy, a little whimsical and delicious!
To make it, just mix the brown sugar and cocoa powder with hot water and pour over a sponge batter . As it bakes, the sponge rises, and the hot water and sugar turn into a silky chocolate sauce that sits perfectly under the cake. It’s a fantastic one-dish dessert that’s quick and simple to whip up.
Why You’ll Like It
- It’s nice digging into the pudding to find the chocolate sauce at the bottom.
- A chocolate fudge dessert with a soft moist texture that tastes great.
- So simple to make. Everyone should try it.
- And it has less sugar and butter than other British fudge pudding recipes.
What Do You Need
- Butter – Use unsalted butter ideally at room temperature. See that you have a little extra for greasing the dish.
- Caster sugar – Subs with light brown sugar.
- Eggs – Use 2 large eggs or 3 small ones.
- Flour – Use self-raising flour or plain flour + 1 teaspoon bicarbonate of soda
- Milk – For dairy-free use plant-based milk.
- Cocoa – Use high-quality unsweetened cocoa powder.
Serving The Chocolate Fudge Pudding
Imagine a warm, gooey hot chocolate fudge pudding fresh from the oven. Dust this classic dessert with icing sugar and serve immediately with double cream or ice cream.
It pairs well with summer berries—think perfect chocolate-dipped strawberries in hot fudge sauce at the bottom of the pudding. I can already imagine the rich, warm chocolate melting into the ice cream, complemented by the fresh berries. Let your imagination run wild and enjoy the delicious fun!
Health Info
- Calories: 584.8kcal
- Sugar: 46.33g
- Sodium: 570.2mg
- Fat: 26.3g
- Carbohydrates: 82.8g
- Fiber: 3.2g
- Protein: 9.2g
Chocolate Fudge Pudding Recipe
Description
Ingredients
For the Pudding
- 110 g (4oz) butter
- 110 g (4oz) caster sugar
- 2 large eggs
- 175 g (6oz) self-raising flour
- 2 tbsp cocoa level
- 2 tbsp milk if necessary
For the Chocolate Base
- 300 ml (1/2 pint) water
- 75 g (3oz) brown sugar
- 3 tbsp cocoa level
Instructions
- Preheat the oven to 180°C (350°F). Butter an ovenproof dish, approximately 10cm (4in) deep and 20 x 23cm (8 x 9in) wide.
- Cream the butter and sugar until pale and fluffy. Beat in the eggs, adding one spoon of the flour with each egg.
- Fold in the remaining flour and cocoa, sifted together. If the mixture seems too stiff, fold in a little milk until it reaches a spreadable consistency.
- Gently heat the water, brown sugar, and cocoa in a saucepan until the sugar is dissolved and the mixture resembles a thin sauce.
- Pour the sauce over the pudding mixture in the dish.
- Bake for 45-60 minutes, until the top is crisp and brown.
- Serve warm. The pudding will have risen through the sauce, combining a rich, dark, moist base with a crisp top. For total indulgence, serve with extra pouring cream.
- Enjoy this delightful treat that’s sure to impress!