To create our delicious chocolate sauce, we pour hot water over the cake batter before it goes in the oven.
This might seem counterintuitive, but the water sinks during the baking, turning into a silky chocolate sauce which sits underneath the fluffy cake.
Divine!
Notes:
We use granulated sugar, but caster sugar or an equal blend of granulated and soft brown sugar also works well.
Cooking times can vary depending on your oven. 30 minutes always works out perfectly in our oven, but it might be worth checking after 25 minutes to make sure there’s still lots of sauce gathered at the bottom and the cake batter is fully cooked.
Chocolate Self Saucing Pudding
Serves:6 peoplePrep Time:Cooking Time:
Nutrition facts:200 calories20 grams fat
Ingredients
For the batter:
1 tbsp ground flax seeds
160g (1.33 cups) plain flour
2 tsp baking powder
100g (1/2 cup) granulated sugar
30g (1/4 cup) cocoa powder, plus extra for dusting
80g (1/3 cup) vegan butter or margarine, melted (plus extra for greasing)
160ml (2/3 cup) unsweetened plant-based milk, we use soy
1 tsp vanilla extract
50g (1.8oz) 70% dark chocolate, chopped
For the sauce:
100g (1/2 cup) granulated sugar
1 tbsp cocoa powder
To serve (optional):
vegan ice cream
Method
Preheat the oven to 160°C fan / 350°F and grease a 26cm x 20cm (10” x 8”) deep cake tin or dish with butter.
Combine the ground flaxseed with 2 tablespoons of water in a small bowl and leave to one side. This is your flax egg.
Add the flour, baking powder, sugar and cocoa powder to a large mixing bowl. Mix well with a whisk to remove and clumps of flour or cocoa powder, then add the melted butter, milk, vanilla extract and the flax egg from earlier. Stir gently with a spatula or wooden spoon until the batter is smooth, then gently fold in the chopped chocolate.
Pour the cake batter into the tin and smooth the top of the batter. Next combine the remaining sugar and cocoa powder in a small bowl, then sprinkle it over the top of the cake batter.
Finally, pour 300ml (1.25 cups) of hot water from a kettle onto the back of a spoon and evenly over the top of the pudding. Using the back of a spoon helps to distribute the water more evenly so you don’t end up with puddles of water.
Carefully add the tin to the oven and bake for 25-35 minutes or until a toothpick comes out clean. Note: don’t push the toothpick all the way to the bottom because it will reach the runny chocolate sauce! Leave to sit for 3-5 minutes, then dust with cocoa powder, before scooping and serving with ice cream.
Did You Make This Recipe?
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Cannot work this recipe out, made it twice and the first time it took an hour and twenty minutes to cook and it was SO dense with no sauce, thought I’d give it another shot and quarter the recipe for just me, and its been cooking for an hour with no sign of being done. So confused! Maybe it’s her error but not sure what I could be doing so wrong?
2 Comments
Any thing on making this with gluten free flour!? Thank
Cannot work this recipe out, made it twice and the first time it took an hour and twenty minutes to cook and it was SO dense with no sauce, thought I’d give it another shot and quarter the recipe for just me, and its been cooking for an hour with no sign of being done. So confused! Maybe it’s her error but not sure what I could be doing so wrong?