Once I was flipping through the channels and I came across this weird looking guy on tv with a terrible, and I mean terrible, dubbed voice who was cooking some stuff with a little kid. I stopped for a moment, turned on the SAP on my tv and actually started enjoying the show after having gotten rid of that lame voice and being left with a fun Aussie accent. The show was called Bill´s food and the Aussie in question was Bill Granger.
Turns out he was cooking with his daughter and making some scrambled eggs or something like that. I kept watching for a while, I don´t know if it was a Sunday late in the afternoon so even scrambled eggs could hold my attention or I was genuinely interested, but I was rewarded by a discovery: a gorgeous looking chocolate self-saucing puddin. To you, it might not sound like much, but I have never heard of, let alone eat, a self-saucing puddin of any kind… so the mere thought of a moist cake with an underlying river of velvety chocolate sauce seemed like heaven.
Plus, the whole thing took literally 10 minutes tops to assemble and 15 minutes to bake, so it might even have a shot at replacing my beloved brownie recipe as a quick chocolate fix in those days of need every woman has experienced.
The first time I made it, I didn´t really have good unsweetened cocoa, so I went along with what I had and the result wasn´t very impressive… or photogenic.
My friends liked it, but for me it was drier than anticipated and it was lacking some sugar. So I waited till I could have good cocoa and another group of friends to torture with my experiments and gave it another shot. This time, I upped the superfine sugar by 2 tablespoons or so and added some chopped pecans and chocolate chunks to the mixed. I also checked at 15 minutes and took it out.
This time, it hit the spot, moist and velvety contrasting with the crunch of the pecans and way richer thanks to the chocolate chunks, which were mostly melted by then. It´s definitely not the most photogenic cake ever, but it´s really easy to make and it satisfies chocolate craving to the letter. Plus, you can easily split it if you are just making it for 1 or 2 and you get to serve it in coffee mugs, so you don´t even need special equipment or anything.
Read the recipe after the jump.
Chocolate self-saucing pudding (adapted from a recipe by Bill Granger found here)
125 g (1 cup) plain (all-purpose) flour
a pinch of salt
120 g (1/2 cup) + 2 tablespoons caster (superfine) sugar
1 teaspoons of cinnamon (you can skip it, but I added it to the recipe because I find it intensifies the chocolate flavor.)
3 teaspoons baking powder
4 tablespoons cocoa powder
250 ml (1 cup) milk 85 g (3 oz) unsalted butter, melted
2 eggs, lightly beaten
1 teaspoon vanilla extract
3/4 cup of chopped pecans or walnuts
100 grams (around 3/4 cup) of semisweet chocolate chunks (I used a 60% chocolate)
185 g (1 cup) soft brown sugar
2 tablespoons cocoa powder
250 ml (1 cup) boiling water
thick (double/heavy) cream
1. Preheat the oven to 180°C (350°F/Gas 4).
2. Sift the flour, salt, sugar, cinnamon, baking powder and cocoa powder
into a bowl.
3. Add the milk, butter, egg and vanilla extract and mix with beaters until combined. Add the chopped pecans and the chocolate chunks.
4. Pour into four 250 ml (1 cup) greased pudding moulds.
5. To make the topping, stir the brown sugar and cocoa powder in a bowl to combine, then sprinkle it over the pudding batter.
6. Pour boiling water carefully over the puddings, then bake for 15-20 minutes (the original recipe said 20-25, the first time around, I baked it for 20 mins and it ended up without much sauce and a bit too dry, so the second time, I baked it for 15 minutes and it ended up perfectly moist and with tons of sauce underneath.)
Serve with thick cream.