In Food on Monday 22nd Oct, 2018

Decadent chocolate self-saucing pudding

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An absolutely delicious dessert option!

This incredible dish was provided to Starts at 60 by Aussie chef Stephanie Alexander who says this dessert is perfect for beginners and something that cooks of every level will love to eat. While this recipe is made for one wide baking dish, if you’re looking to make individual servings try separating the batter between 150ml ovenproof pudding moulds and cooking for 15-20 minutes instead. This gourmet dessert dish will definitely be a crowd favourite with its mouthwatering flavours and deliciously creamy sauce. You can serve it up on it’s own or with a simple scoop of vanilla ice cream for the perfect after-dinner treat. Yum!


  • 125 g plain flour
  • small pinch of salt
  • 1⁄4 cup castor sugar
  • 2 teaspoons baking powder
  • 2 tablespoons Dutch cocoa
  • 90g bittersweet chocolate
  • 1⁄2 cup milk
  • 2 tablespoons butter, melted
  • 1 large egg
  • 1⁄2 teaspoon pure vanilla
  • 1⁄2 cup soft brown sugar
  • 2 tablespoons Dutch cocoa
  • 1 cup boiling water
  • 2 tablespoons strong coffee


  1. Preheat the oven to 180°C (160°C fan-forced). Butter a 1 litre ovenproof dish – choose a wide rather than a deep dish so every serve gets a good amount of pudding and sauce.
  2. Sift the flour, salt, castor sugar, baking powder and cocoa into a large bowl. Chop the chocolate into small pieces and stir into the dry ingredients.
  3. In another bowl, whisk the milk, melted butter, egg and vanilla. Make a well in the dry ingredients and pour in the wet ingredients. Mix together. Pour the pudding batter into the prepared dish.
  4. To make the topping, mix the sugar and cocoa in a small bowl and sprinkle over the pudding batter. Carefully mix the boiling water and the coffee in a jug.
  5. Stand the dish on a baking tray to catch any drips and put it into the oven. If you have a sliding oven rack, pull it out now. Otherwise, ask someone to open the door and slide the rack and dish out for you. Pour the hot coffee evenly over the surface of the pudding.
  6. Push the oven rack back into the oven, then close the door and set a timer for 35 minutes. The pudding will look puffed in the centre and feel firm when pressed with your fingertips when it is cooked. If it still feels wobbly in the centre bake for a further 10 minutes.
  7. Serve the pudding and its delicious hidden sauce while it is hot. Offer pouring cream, and ice-cream, too, if you like.