Hi Bold Bakers!
For Valentine’s Day this year I thought to myself why not make a small recipe of Chocolate Self-Saucing Pudding so you and your loved one can have a single dessert all for yourselves. I know this holiday is mostly about sharing but let’s face it, sharing isn’t something that comes to mind when I think of dessert.
These puddings are easy to make and don’t require any kitchen equipment except for a bowl and a whisk. For an even more stress-free Valentine’s Day you can make these puddings the day before and then just bake them off fresh after your dinner. Then they will still be warm and gooey when you go to eat them.
These puddings are not for the faint of heart. They are a double threat with two different types of chocolate in there. The better the chocolate you use the better the self-saucing pudding in the end.
Looking for even more Valentine’s Day inspiration? Check out my Edible Gift ideas. They are no bake and are fast to make.
- 3 ½ tablespoon (50g /6 ½oz) butter melted, plus a little extra for greasing
- 1 cup (125g /4 ¼oz) all purpose flour
- ⅓ cup plus 2 tablespoons (70g /2 ½oz) light brown sugar
- ¼ cup (25g /3oz) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 pinch salt
- 2 egg, small
- 1 teaspoon vanilla
- ½ cup (115ml /4oz) coffee
- 2 tablespoons (25ml/) milk
- ⅓ cup (50g / oz) chocolate, roughly chopped into chunks
- For the sauce
- ½ cup (100g /4oz) light brown sugar
- 2 heaped tablespoons (13g) unsweetened cocoa powder
- ½ cup (115ml/4floz) boiling water
- Grease 4 regular sized mugs or 4 small ramekins and preheat your oven to 350F / 180C .
- Put the flour, sugar, cocoa, baking powder and a pinch of salt in a large mixing bowl and mix until combined.
- Whisk together the eggs, melted butter, coffee, vanilla and milk, then pour into the dry ingredients and mix until smooth. Stir in the chocolate chunks.
- Divide the batter into 4 containers, filling about ⅔ of the way.
- To make the sauce: In a small bowl mix together the boiling water, sugar and cocoa powder until the sugar is dissolved.
- Pour the sauce over the chocolate batter. Divide it between the 4 mugs.
- Bake on the middle shelf of the oven for 20-25 minutes until the surface looks risen and crisp. Dust with icing sugar, and top with ice cream if you like and serve straight away – as you scoop to the bottom of your mug you should find a gorgeous chocolate sauce underneath!
SUBMIT YOUR OWN PHOTOS OF THIS RECIPE
3 ImagesSubmit Your Photos
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.
And don't miss my NEW Bold Baking recipes and tips. Sign up for my weekly email newsletter.