Self-Saucing Pudding Cake
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41 people made this
Here's a great pudding with a cakelike texture that makes its own sauce while you bake it. Serve with any flavour ice cream, but vanilla is particularly good.
1 cup (125g) plain flour
3/4 cup (185g) white sugar
2 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (125ml) milk
2 tablespoons vegetable oil
1 teaspoon vanilla essence
1 cup chopped walnuts
1 cup packed (125g) brown sugar
1/4 cup unsweetened cocoa powder
1 3/4 cups (440ml) hot water
1 litre vanilla ice cream
- Preheat oven to 180 degrees C.
- In ungreased 23cm square pan stir together flour, sugar, 2 tablespoons cocoa, baking powder and salt. Mix in milk, oil and vanilla with fork until smooth. Stir in nuts.
- Spread evenly in pan. Sprinkle with brown sugar and 1/4 cup cocoa. Pour hot water over batter - do not stir! Bake 40 minutes.
- Let stand 15 minutes; cut into squares. Invert each square onto dessert plate. Top with ice cream and spoon sauce over each serving. Makes 9 servings.
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