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.
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
- 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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Reviews and Ratings
Global Ratings:
(47)
Reviews in English (42)
I followed the recipe EXACTLY! The recipe states "No messy clean-up with this one. Just mix and bake in the same pan." This was NOT the case for me. After combining the flour & cocoa mixture with milk in the pan it was extremely thick and did not spread well in the pan. Added remainder of ingredients including hot water. Recipe does *not* state to stir. Chocolate mixture does not look cohesive in the pan. Carefully placed in oven for 35 minutes. After 10 minutes of baking filling overflowed out of the pan. (Yes, it smelled bad). Decided to continue to bake until done. There was *no* sauce to drizzle when I cut pieces. - 06 Jul 2008 (Review from Allrecipes USA and Canada)
This one is a keeper in our house. It's so easy to make, I mixed it all in one pan as the recipe suggests. This is a must have to wow unexpected dinner guests. I didn't find it too sweet at all. The ice cream melded with the ooey gooey richness perfectly. Admittedly I let it sit about five-ten mins longer than the recipe said after it came out of the oven, but the amount of "fudge sauce" on the bottom was just right. Thanks for this easy recipe to address those urgent chocolate cravings. - 13 Apr 2008 (Review from Allrecipes USA and Canada)
I have made this recipe for years - since I was in grade school! It is a favorite of my family. To the reviewer who felt it was really messy-you mix the cake then sprinkle the brown sugar/cocoa mixture on top and pour the hot water over and DO NOT STIR! If it looks like it will overflow-just put a pan or a piece of foil underneath. It is absolutely delicious with sweetened whipping cream or ice cream! - 24 Jan 2012 (Review from Allrecipes USA and Canada)