Self-Saucing Pudding Cake

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.

Glenda

Ingredients

Serves: 12 

  • 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

Directions

Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

  1. Preheat oven to 180 degrees C.
  2. 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.
  3. Spread evenly in pan. Sprinkle with brown sugar and 1/4 cup cocoa. Pour hot water over batter - do not stir! Bake 40 minutes.
  4. 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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