I have two self-saucing chocolate pudding recipes in my collection. One is my Mother’s and one is my Grandmother’s. The thing I find fascinating about them is the difference in the flavour profile that a mere few decades can make.
My Grandmother’s recipe is rich – very rich. It is made with butter and cocoa and really does meet the label of fudge. My Mother’s recipe is sweet. Tooth-achingly sweet. But still good. I’ll feature both recipes on this site, but my Grandmother’s recipe is my favourite.
The first time I made this, the richness overwhelmed me. I use Dutch process cocoa in my cooking and the chocolate flavour was almost too much. The Dutch process removes the acidity that may lurk in cocoa powder and gives the cocoa a rich dark colour as well, however it is not necessary to make this recipe work.
Also, the original recipe calls for shortening as one of the ingredients. My American readers will be surprised to learn that this is not something widely available on Australian supermarket shelves. I used butter.
I had decided that, the next time I made it, I wanted to add something to cut the richness. It occurred to me that adding some orange zest might just do the trick – I was right. If you are inclined toward the alcoholic, try adding a spoonful of orange liqueur to the batter as well/instead – something like Grand Marnier or Cointreau would work well.
Preheat your oven to 180°C/350°F. Start with the pudding ingredients and sift together the flour, sugar and cocoa into a basin.
At this point, zest a largish orange and add to the dry ingredients.
Add the sultanas at this point too.
Melt the shortening (or butter, if you wish) and mix together with the milk. Add the egg to this liquid and mix lightly. Pour this mixture over the sifted ingredients. This is when you would add liqueur if you wished. Beat until well combined.
Dig out a nice deep ovenware dish and place your batter in the middle of it. The dish doesn’t need to be greased or prepared in any way. Don’t panic.
Also, save yourself some trouble and place the baking dish on a metal tray. This will make putting the pudding into, and then taking it out of, the oven infinitely easier. Really.
Moving to the sauce ingredients now: melt the butter. I use a glass jug in the microwave.
Mix the butter, the cocoa and hot water all together until smooth.
Pour this liquid over the batter in the baking dish. If it looks awful, it’s okay. Really. You haven’t ruined it, I promise.
Now bake it for 30-35 mins. Remember to use the metal baking tray as well.
I like to serve this after a slap up roast dinner. I get the washing up for the pudding out of the way while the roast is still cooking, and then put the pudding in to bake when I serve the meal. That way it cooks while we are eating and is ready when we have finished our mains.
Cut into small pieces and serve, spooning the sauce below the solid pudding into the bowls as well.
A reminder that this is VERY RICH. You only want small servings. Garnish with a small scoop of plain vanilla ice cream or a spoonful of dolloping cream.
Chocolate Fudge Pudding
125 g sugar
1 cup self-raising flour
2 tbsps cocoa powder
zest of 1 orange
60 g shortening (or unsalted butter)
¼ cup milk
¼ cup sultanas
90 g unsalted butter
2 tbsps cocoa powder
1 cup hot water
Heat oven to 180°C/350°F.
Starting with the pudding ingredients, sift together flour, sugar and cocoa and place in a mixing basin.
Add the orange zest and sultanas.
Melt the shortening/butter and add milk. Mix in the egg.
Pour onto the dry ingredients in the basin and mix well. (My Grandmother’s recipe says to beat by hand for 2 minutes, if that helps!)
Place in a clean, deep oven-ware dish that you have placed on a larger metal tray for ease of handling.
Using the sauce ingredients, melt the butter and then mix with the water and cocoa.
Pour over the pudding batter in the oven ware dish.
Bake for 30-35 mins.
Serve with plain vanilla ice cream.
Soak the sultanas in 1 or 2 tablespoons of orange flavoured liqueur before adding to the pudding mixture.