Self Saucing Chokky Pudding
A community recipe by cake_eaterNot tested or verified by Nigella.com
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Grease the 2 litre. (8cup (ovenproof dish. Heat oven to moderate. Sift flour, Caster sugar and cocoa into a large bowl. Add combined milk, vanilla and butter and stir until smooth. Pour into the dish; sift the brown sugar and extra cocoa over the top. Pour over the hot water, carefully. Bake about 50 minutes, until firm. Dust with icing sugar if desired.
Grease the 2 litre. (8cup (ovenproof dish. Heat oven to moderate. Sift flour, superfine sugar and unsweetened cocoa into a large bowl. Add combined milk, vanilla and butter and stir until smooth. Pour into the dish; sift the brown sugar and extra unsweetened cocoa over the top. Pour over the hot water, carefully. Bake about 50 minutes, until firm. Dust with icing sugar if desired.
Introduction
Older than me, I grew up with my mum's pudding!
Older than me, I grew up with my mum's pudding!
Ingredients
Serves: 4-6
Metric
Cups
- 150 grams self-raising flour
- 165 grams caster sugar
- 2 tablespoons cocoa powder
- 125 millilitres milk
- 1 teaspoon vanilla
- 30 grams butter (melted)
- ¾ gram brown sugar
- ¼ gram cocoa
- 1¾ grams water (hot)
- 5⅓ ounces self-rising flour
- 5⅚ ounces superfine sugar
- 2 tablespoons unsweetened cocoa
- 4 fluid ounces milk
- 1 teaspoon vanilla
- 1 ounces butter (melted)
- ounce brown sugar
- ounce unsweetened cocoa
- ounce water (hot)
Method
Self Saucing Chokky Pudding is a community recipe submitted by cake_eater and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Additional Information
Do not freeze. Best made just before serving. Do not microwave.
Do not freeze. Best made just before serving. Do not microwave.
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