OOOEY GOOEY CHOCOLATE SELF SAUCING PUDDING
A reasonably low fat way to get that chocolate fix on a cold winter's night (especially if you serve with a low fat ice cream).
Provided by JustJanS
Categories Dessert
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 180 degrees Celsius Grease an ovenproof dish around 2 litres.
- Sift flour, sugar and cocoa into a large mixing bowl.
- Add combined milk butter and vanilla essence and stir until smooth. Pour mixture into baking dish.
- Sift combined brown sugar and extra cocoa evenly over the top of the pudding mix.
- Gently pour the water over the pudding, using a spoon to break the flow.
- Transfer to oven and bake for approx 50mins.
- Serve hot from the oven, dusted with icing sugar, ice cream and or cream.
Nutrition Facts : Calories 337.9, Fat 5.7, SaturatedFat 3.5, Cholesterol 13.5, Sodium 321.2, Carbohydrate 71.6, Fiber 2.4, Sugar 51.9, Protein 3.9
GOOEY CHOCOLATE PUDDINGS
Provided by Nigella Lawson : Food Network
Categories dessert
Time 22m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Before you've even taken your coat off, put the chocolate and butter in the top of a double boiler above simmering water. Whisk every now and again until melted. In a bowl, whisk together the eggs, sugar, and flour until just blended. Gradually whisk in the melted chocolate mixture. Set aside.
- Grease 4 (1-cup) ramekins with butter and add flour to cover the butter, tapping the ramekins to get rid of excess. Preheat the oven to 400 degrees F about half an hour before you want to eat the puddings. And I'd leave cooking them until you've finished the main course. It doesn't matter if there's no food on the table for 10 minutes; and these do have to be done at the last minute.
- So, pour the mixture into the ramekins and put them on a baking sheet in the oven for 10 to 12 minutes, until the tops are firm and cracking slightly and the edges set. Serve immediately and consider providing a pitcher of cold, cold cream for people to pour into their pudding's hotly deliquescing interior as they eat.
BOOZY SELF-SAUCING CHOCOLATE PUD
Break through the spongey chocolate topping to reveal a puddle of sauce in this super-simple dessert with Irish cream liqueur
Provided by Sarah Cook
Categories Dessert
Time 1h5m
Number Of Ingredients 13
Steps:
- Grease a 2-litre baking dish and heat oven to 180C/160C fan/gas 4. Put the kettle on. Put the flour, caster sugar, cocoa, baking powder and a pinch of salt in a large mixing bowl. Whisk together the eggs, butter, liqueur and milk, then pour onto the dry ingredients and mix together until smooth. Stir in the chocolate chunks and scrape everything into the baking dish.
- To make the sauce, mix 300ml boiling water from the kettle with the sugar and cocoa, then pour all over the pudding batter - don't worry, it will look very strange at this stage! Bake on the middle shelf of the oven for 30 mins until the surface looks firm, risen and crisp. Dust with icing sugar, if you like. Serve straight away - as you scoop spoonfuls into serving bowls, you should find a gorgeous chocolate sauce underneath. Eat with single cream and extra liqueur, if you like.
Nutrition Facts : Calories 572 calories, Fat 23 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 55 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 1 milligram of sodium
SELF SAUCING CHOCOLATE PUDDING
A recipe my mum gave me when I left home which I rediscovered over the weekend. Not sure of its origin - possibly Edmonds Cookbook - but a good, quick microwave pudding that my kids love. Great on cold days.
Provided by Nicole N
Categories Dessert
Time 17m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Sift flour, cocoa, salt and sugar into a bowl.
- Stir in milk, melted butter and vanilla till mixture is just combined.
- Spoon batter into a large ring container or casserole dish.
- Combine brown sugar, cocoa and coconut and sprinkle it over the batter.
- Pour hot water carefully over the batter and cover with a sheet of waxed paper.
- Cook on high for 6 - 7 minutes.
- Serve with icecream or whipped cream.
Nutrition Facts : Calories 445.2, Fat 6.4, SaturatedFat 4.3, Cholesterol 9.3, Sodium 335.4, Carbohydrate 93.1, Fiber 2.3, Sugar 64.6, Protein 5.3
SELF SAUCING CHOCOLATE PUDDING (SLOW COOKER)
Make and share this Self Saucing Chocolate Pudding (Slow Cooker) recipe from Food.com.
Provided by ImPat
Categories Dessert
Time 3h5m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat slow cooker for 20 minutes on high.
- Grease the slow cooker bowl (would recommend if using butter to put on wax paper or baking/parchment paper to do).
- In a separate bowl, combine the first 7 ingredients mixing or whisking well together.
- Sift brown sugar and extra cocoa powder over mixture.
- Using a spoon, gently and evenly pour the boiling water over the mixture.
- Cook on HIGH for 2 1/2 hours, or until centre is firm (I think cooking time could vary depending on the size of your crock pot/slow cooker - mine is a 6L oval shaped cooker and this is the time they recommend).
- Serve with sifted icing sugar and ice cream or cream.
Nutrition Facts : Calories 682.8, Fat 22.1, SaturatedFat 13.4, Cholesterol 96.4, Sodium 201.1, Carbohydrate 116.4, Fiber 2.5, Sugar 87, Protein 8.5
CHOCOLATE SELF SAUCING PUDDINGS
I copied this from Bill Granger's TV show - an oldie but a goodie. Serve with cream and some berries.
Provided by Coasty
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 180°C Grease four 1cup capacity pudding bowls.
- Sift the flour, salt, sugar, baking powder, cinnamon and cocoa powder into a bowl.
- In a separate bowl mix the milk, eggs, and butter. Add this to the dry ingredients and using an electric beater mix until just combined.
- Divide the mixture between the 4 pudding bowls.
- Mix the brown sugar and sifted cocoa powder in a small bowl sprinkle over the 4 puddings. Place puddings on a tray and pour over 1/4 cup boiling water over each pudding.
- Bake for 20 to 25 minutes.
- Serve with cream or ice cream.
Nutrition Facts : Calories 683.8, Fat 23.4, SaturatedFat 13.7, Cholesterol 159.7, Sodium 626.3, Carbohydrate 114.1, Fiber 4.1, Sugar 75.5, Protein 11
SELF-SAUCING CHOCOLATE PUDDING
Those on a gluten-free diet need not miss out on indulgent sponge desserts thanks to some clever swaps
Provided by Sarah Cook
Categories Dessert, Dinner
Time 50m
Number Of Ingredients 14
Steps:
- Grease a 2-litre baking dish and heat oven to 180C/160C fan/gas 4. Boil the kettle. Put the flours, caster sugar, cocoa, baking powder, xanthan gum and a pinch of salt in a large mixing bowl. Whisk together the coffee, eggs, melted butter and milk, then pour onto the dry ingredients and mix together until smooth. Stir in the chocolate chunks and scrape everything into the baking dish.
- Mix 300ml boiling water from the kettle with the sugar and cocoa for the sauce, then pour this all over the pudding batter - don't worry if it looks unmixed at this stage! Bake on the middle shelf of the oven for 30 mins until the surface looks firm, risen and crisp. As you scoop spoonfuls into serving bowls, you should find a glossy, rich chocolate sauce underneath the sponge. Eat immediately with vanilla ice cream or single cream.
Nutrition Facts : Calories 511 calories, Fat 20 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 50 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 1.1 milligram of sodium
CHOCOLATE SELF SAUCING PUDDING
Make and share this CHOCOLATE SELF SAUCING PUDDING recipe from Food.com.
Provided by shazzieau
Categories Dessert
Time 48m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- preheat oven to 180 Celsius lightly grease a large, deep, baking dish.
- using an electric mixer, beat all the pudding ingredients together till well combined.
- pour into baking dish.
- stir the brown sugar and cocoa together till well combined and sprinkle evenly over the batter.
- pour the boiling water over the top of the sugar/cocoa mix.
- cook for approx 40 - 45 minutes or until a skewer comes out clean.
- let sit for 10 minutes before serving.
- serve with cream or ice cream.
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