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Self-Saucing Chocolate Pudding for a Crowd

SERVES 12 | EASY | 55 MINUTES
Things you’ll need:

Butter, to grease

TOPPING

525g brown sugar
90g cocoa powder, sifted
930ml (3 ¾) cups boiling water

BATTER

450g cake flour
7,5 tsp (37,5ml) baking powder
330g caster sugar
90g cocoa powder
Pinch of salt
375ml (1 ½ cups) milk
150g butter, melted
3 eggs
15ml (1 tbsp) vanilla essence

Vanilla ice cream, to serve.

Step 1

Grease your 30 cm Bon Appetit Red Cast Iron pot with butter. For the topping, place the brown sugar and cocoa powder in a large bowl and whisk to combine and remove any lumps. Set aside until needed (you’ll use the boiling water just before baking).

Step 2

For the batter, add the cake flour, baking powder, caster sugar, cocoa powder and salt to a large bowl and whisk to combine and remove any lumps.

Step 3

To a separate bowl or jug, add the milk, melted butter, eggs and vanilla and whisk until smooth and lump-free. Add this wet mixture to the cake flour mixture and fold together until just combined, being careful to not overmix it. The batter will be quite thick.

Step 4

Transfer the thick batter to your greased casserole dish and smooth the top. Sprinkle the sugar-cocoa powder topping mixture evenly over the batter. Next, carefully pour the hot water over the back of a dessert spoon all over the top of the pudding. This will look strange and very liquid, but in the oven like magic, a layer of pudding and a layer of sauce will form.

Step 5

Bake in the preheated oven, 20 – 30 minutes until cooked but there is a chocolate sauce at the bottom of the dish. Allow to cool slightly for 5 minutes before serving with scoops of vanilla ice cream.

 

Items used in this recipe

30cm Red Cast Iron Casserole