$15 Flat rate shipping - Free on orders over $99

Chocolate Self Saucing Pudding

Chocolate Self Saucing Pudding

Embrace the warmth of this self saucing chocolate pudding. Made better with Valrhona Guanaja 70% chocolate & cocoa powder, Norohy Vanilla and Will Studd Le Conquerant butter. One serving will not be enough!
Course Dessert

Ingredients
  

Chocolate Self Saucing Pudding

  • 0.5 cup Valrhona Guanaja 70% Chocolate Feves
  • 125g Le Conquerant unsalted butter
  • 1 Norohy Vanilla Pod split and seeds scraped
  • 1.5 cups brown sugar
  • Pinch of Tasman Sea Salt
  • 2 Kangaroo Island Eggs lightly whisked
  • 0.5 cup full cream milk
  • 0.3 cup Valrhona Cocoa Powder
  • 1 cup self raising flour

Sauce

  • 2 tbsp brown sugar
  • 1.5 cups Freshly boiled water

To Serve

  • icing sugar
  • Meander Valley Double Cream

Instructions
 

  • Preheat oven to 180C on fan force setting, grease a shallow pudding dish and set aside.
  • In a mixing bowl, melt butter and chocolate in the microwave for approximately a minute. Stir until mixture is smooth and glossy.
  • Add scraped vanilla seeds, brown sugar and a pinch of sea salt to the chocolate mixture and stir to combine. Add eggs, milk and continue to mix until a light batter forms.
  • Add the cocoa powder and self raising flour to the chocolate mixture and stir until all the ingredients are incorporated and pudding batter is smooth.
  • Pour batter into the pre-greased pudding dish. Sprinkle 2 tbsp of brown sugar evenly over the top of the pudding batter and gently pour the freshly boiled water over the top of the batter. You can do this over the back of a tablespoon to allow for a more even flow of the water on top.
  • Carefully place pudding dish into the oven and bake for 22-25 mins. Once baked, the pudding should still have a little jiggle in the top.
  • Remove from oven and allow pudding to rest for 5 mins. Dust with icing sugar and serve pudding whilst warm with double cream on the side.

SHOP THIS RECIPE

No recipe products found. Shop all products here

Like this Recipe?

Share on facebook
Share on twitter
Share on linkedin
Share on pinterest

More Delicious Recipes

Chocolate Cream Pie

  This decadent Chocolate Cream Pie is for all the chocolate lovers. With a buttery biscuit base, made with Pierre Biscuiterie Pure Butter Biscuits, it

Christmas Icebox Cake

  We like to think of this dish as a love child of the classic Queen's Pudding and a Trifle. Our recipe requires no cooking

BBQ Lamb with White Bean Puree

  Welcome in Summer with some delicious BBQ lamb, doused in Colonna Rosemary EVOO and served alongside our white bean puree, using El Navarrico Judion

Crumbed Olives

  These delicious morsels are the perfect accompaniment to your at home aperitif. Or make a batch ahead and share with friends when picnicking! Serve

Oaxacan Cheese Fritters

  These delicious Oaxacan Cheese Fritters showcase Queso Oaxaca. Oaxaca is a fresh, traditional Mexican-style cheese made from cow milk. It is mild and creamy

Simon Johnson has provided chefs, restaurateurs and home cooks with quality, unique products since 1992. From humble beginnings in a small warehouse in Pyrmont, Sydney, Simon Johnson now has five retail stores across Australia, in addition to its extensive wholesale and distribution operation.
Simon Johnson has provided chefs, restaurateurs and home cooks with quality, unique products since 1992. From humble beginnings in a small warehouse in Pyrmont, Sydney, Simon Johnson now has five retail stores across Australia, in addition to its extensive wholesale and distribution operation.