The Perfect Self-Saucing Pudding

This was one of my absolute favourite desserts as a kid. I used to get so excited when my mum made this dessert every couple of months, served warm and with ice cream, it’s just to die for.

In my family we always use to make this dessert with dinner and it would cook while we ate and then it was fresh for dessert.

This recipe is an old recipe from a well loved cook book on my mother’s shelf and now I share it with you guys.

The Perfect Self-saucing recipe

Ingredients:

• 100g butter, softened
• ¾ cup sugar
• 1 egg
• 1 tsp vanilla essence
• 1¼ cups standard flour
• 2 tsp baking powder
• 2 Tbsp cocoa

Sauce:

• ½ cup brown sugar
• 4 Tbsp cocoa
• 1 Tbsp cornflour
• 2 cups boiling water

Method

1. Preheat the oven to 180˚C (350 F). Grease an ovenproof dish that will hold about 6 cups.
2. Combine the brown sugar, cocoa and cornflour for the sauce.
3. Cream the butter, sugar, egg and vanilla together. Sift the dry ingredients together and fold into the creamed mixture.
4. Scoop the mixture into the dish and sprinkle with the dry sauce mixture, then carefully pour over the boiling water. Top tip: hold a spoon upside down over the pudding and pour the water over it to stop splashing.
5. Bake for 35 minutes or until the pudding springs back when lightly touched.
6. Serve with ice cream and ENJOY!!!