Sometimes it feels like making a delicious dessert is a whole afternoon’s mission. This recipe for a hot and comforting chocolate pudding is a real crowd-pleaser and it literally couldn’t be easier.
The chocolate sauce gets poured on top of the chocolatey cake batter, and magically ends up on the bottom. Once it’s cooked, you’ll end up with a decadent and gooey pudding cake that’ll have you going back for seconds. And thirds. Maybe even fourths.
If a plain sponge cake is more your vibe, you can opt to leave the cocoa out of the sponge mixture and it’ll be just as tasty. Try this and thank us later.
Ingredients:
For the sponge cake batter:
- 2 medium eggs
- 3 ounces self-raising flour
- 4 ounces margarine
- 4 ounces caster sugar
- 1 ounce cocoa powder
- 1 teaspoon vanilla extract
For the chocolate sauce topping:
- 4 ounces soft brown sugar
- 2 ounces cocoa powder
- 10 fluid ounces (or half a pint) of boiling water
Instructions:
- Mix all the sponge cake ingredients together in a large bowl, and pour into an oven-proof dish. The shape and size dish you choose is totally up to you.
- Add the brown sugar and cocoa to a small jug and slowly add in the boiling water, stirring until the mixture is fully dissolved.
- Pour the topping mixture onto the cake batter, ensuring it’s pretty well covered.
- Bake at 385°F for 30 minutes, or until the liquid looks absorbed.
- Dish up your pudding. There should be enough runny sauce mixture still at the bottom to keep the pudding deliciously moist.
- Enjoy!
