Microwave Chocolate Self Saucing Pudding Recipe
This Microwave Chocolate Self Saucing Pudding is a quick and delightful dessert featuring a fudgy cake batter topped with a rich, thick chocolate sauce. Ready in just 15 minutes, it’s perfect for satisfying your chocolate cravings with minimal effort. Serve warm with a scoop of vanilla ice cream for an irresistible treat.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Microwave
- Cuisine: Australian, Western
Ingredients
Chocolate Pudding
- 1 cup self-raising flour
- ¾ cup caster sugar
- 2 tablespoons cocoa powder
- ½ cup (125 ml) vegetable oil
- ½ cup (125 ml) milk
Chocolate Sauce
- 2 tablespoons cocoa powder
- ¾ cup brown sugar
- 1 ½ cups (375 ml) boiling water
To Serve (optional)
- vanilla ice-cream
Instructions
- Grease baking dish: Use unsalted butter to grease a large (6 cup capacity) baking dish thoroughly then set it aside to prevent the pudding from sticking during cooking.
- Prepare chocolate pudding batter: In a large mixing bowl, combine the self-raising flour, caster sugar, 2 tablespoons of cocoa powder, vegetable oil, and milk. Stir with a wooden spoon until all ingredients are well mixed and the batter is smooth.
- Transfer batter: Pour the prepared pudding batter into the greased baking dish, spreading it evenly across the base.
- Add chocolate sauce ingredients: Evenly sprinkle the remaining 2 tablespoons of cocoa powder and the brown sugar over the top of the wet pudding batter.
- Pour boiling water: Using the back of a large spoon held above the dish, gently pour the boiling water slowly over the top so it flows into the pudding mixture without disturbing it too much. This step helps create the self-saucing effect.
- Microwave cook: Place the baking dish in the microwave and cook on high power for 10 minutes. Use oven mitts to carefully remove the hot baking dish and place it on a heatproof surface.
- Serve: Portion the pudding into bowls and dollop with vanilla ice cream or whipped cream if desired, enhancing the dessert’s richness and serving size.
Notes
- Self-raising flour can be sifted if preferred; however, it is not necessary.
- Caster sugar may be substituted with regular white sugar without affecting the texture much.
- Cocoa powder is used twice in the recipe: once in the pudding batter and once in the sauce to intensify chocolate flavor.
- Vegetable oil can be replaced with olive oil if desired.
- Using room temperature milk, including long-life milk, works well for this recipe.
- Brown sugar sprinkled on top helps create the luscious chocolate sauce beneath the pudding.
- Pour boiling water carefully using the back of a spoon to avoid disturbing the batter, aiding the sauce formation.
- Serving size is 4, but can be stretched to 6 small servings especially when paired with ice cream or whipped cream.
