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SELF-SAUCING CHOCOLATE PUDDING

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I can remember my mother saying the words “ryk en lekker” as she revealed this indulgent pudding to us after Sunday lunch… as though we didn’t know it was coming! I mean, by then the whole house had filled with the smell of warm chocolate, and my siblings and I would have remarked on it numerous times while my mother pretended not to hear us. No, you can’t keep this pudding a secret, and nor should you. Something this indulgent (yet simple) hits all the right notes and is the perfect way to celebrate Mother’s Day (the French one, which is a month after the one back home) all over again!

JAN | Jan Hendrik van der Westhuizen | SELF-SAUCING CHOCOLATE PUDDING
INGREDIENTS

for the pudding

 200 g (360 ml) self raising flour

100 g peeled hazelnuts

50 g (125 ml) cocoa

135 g (145 ml) brown sugar

250 ml milk

100 g (110 ml) butter, melted

2 eggs

100 g 70 % chocolate, coarsely chopped

 

for the sauce

 50 g (125 ml) cocoa

175 g (190 ml) brown sugar

750 ml boiling water

JAN | Jan Hendrik van der Westhuizen | SELF-SAUCING CHOCOLATE PUDDING
METHOD

for the pudding

Heat the oven to 160 °C. Place the hazelnuts in a baking tray and pop them into the oven. Roast until the colour of the nuts starts to turn golden – it should take about 8 minutes. Take out and let the nuts cool down, then chop them up and keep to one side.

Place the flour, cocoa, sugar, milk, melted butter and eggs in the mixing bowl of an electric mixer fitted with the flat beater. Whisk to combine. Fold in the chopped chocolate and hazelnuts.

Butter a 30 x 20 x 6 cm oven dish and place the dish on a baking tray.

 

for the sauce

 Mix the cocoa and sugar in a mixing bowl. Sprinkle on top of the pudding.

Pour the boiling water on top and place in the oven.

Bake for 40 – 45 minutes. Allow to stand for 15 minutes before serving.

Serve with whipped cream or vanilla ice cream.

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