Try this version of Bill Granger‘s self-saucing chocolate puddings if you dare! I’m not even going to pretend that they are in any way welcome on a healthy diet. When you want to treat yourself, this is how you do it. An easy-breezy dish to make that packs and absolutely sterling punch.
Of course, these chocolate puddings are extra special because you don’t have to share them. You get your own pot to delve into. Your own sticky delicious insideness with those crunchy edges that are secretly the best bit. No one is going to come along and steal those edges from you. They are yours alone to scrape to your heart’s content.
If you’re the sharing type (and I’m sure there are some of you out there, just not here), you can make one big pudding instead of individual chocolate puddings. Just find a baking dish that’s at least a five-cup capacity, make the pudding as per the recipe, then bake for 30-325 minutes, or around 10 minutes longer than the individual puds would take. You will then need to allocate who gets to scrape those precious edges, if anyone is getting any scraping rights at all. That’s just the way it may have to be.
Thank god we’re all happy to treat ourselves from time to time, right?
Another diet-defying treat you can’t miss: Boomstickalardass Mars Bar slice
Bill Granger’s self-saucing chocolate puddings
Takes 15 minutes
Bakes 25 minutes
Makes four pots
For the pudding
1 cup plain flour
A pinch of salt
1/2 cup caster sugar
3 teaspoons baking powder
4 tablespoons cocoa powder
1 cup milk
90g unsalted butter, melted
2 eggs, lightly beaten
1 teaspoon vanilla extract
For the topping
1 cup soft brown sugar
2 tablespoons cocoa powder
1 cup boiling water
Make the pudding
Preheat the fan-forced oven to 175°C (350°F).
Sift all the dry ingredients (flour, salt, sugar, baking powder and cocoa powder) into a bowl. Add the wet ingredients (milk, butter, egg and vanilla extract) and beat until combined. Pour the mix into four 1-cup greased pudding moulds.
Make the topping
Stir the brown sugar and cocoa powder in a bowl to combine, then sprinkle it over the pudding batter in each mould. Pour boiling water carefully over the puddings, then bake for 20 to 25 minutes.
Serve the chocolate puddings with liberal amounts of thick cream (lite of course! Ha!). Go for it!