Everybody has a favourite dessert. Whether you are nine or 79, there is always a favourite. I am putting this decadent dessert in my easy top 5 desserts of all time. The reasons are simple, it's easy and it's chocolate. That almost sums it up.
It's also a dessert that I think back to with the happiest of memories. You know those memories that are permanently etched in your brain? This dessert falls into that category of never forgetting desserts. When we were kids, you could buy these in ready to go boxes at the Co-op. They came in butterscotch, lemon and chocolate. I loved lemon the most back then, butterscotch came in second and chocolate was last. Things have changed! I remember these the mostly from being at my best friend Brenda's on Friday afternoons. Her mom would make us fish sticks & french fries and dessert would be one of these puddings. I loved those days. It's always the simple things that get stuck the most.
I haven't seen those boxes in years and years. I am sure that is because I don't live there any more and around here, desserts like this just don't exist. I started making this chocolate one from a little booklet I was given almost two decades ago. God, I am getting old. The dessert on other hand, will always be delicious and never get old.
This is delicious all by itself, but you could dress it up if you like. Here I have it with whipped cream (somewhat melted!) and chopped toasted almonds. It goes really great with vanilla ice cream as well.
Chocolate Self Saucing Pudding Cake
Serves 6 / Prep time: 10 minutes / Bake time: 35 minutes
1 Cup/125 grams flour
1/3 Cup/65 grams white granulated sugar
¾ Cup/150 grams brown sugar
1/3 Cup/40 grams cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
1 Teaspoon of vanilla
¾ Cup/180 ml milk
1/3 Cup/75 grams melted butter
1 1/3 Cups/320 ml boiling water
1/3 Cup/65 grams brown sugar
¼ Cup/30 grams cocoa powder
Preheat oven to 180 degrees and grease a 1 litre glass baking dish. Set aside.
Combine all dry ingredients in a medium mixing bowl. Melt the butter and set aside. Whisk the vanilla into the milk. Make a well in the centre of the dry ingredients and add the butter and milk. Gradually pull the dry ingredients into the milk mixture in the centre and mix until completely combined. Pour the mixture into your prepared baking dish.
For the top layer, combine all the ingredients and stir until it becomes a chocolate liquid. Pour over the chocolate mixture.
Bake for about 30-35 minutes, or until a toothpick inserted into the top comes out with just a few crumbs on it.
Served above with whipped cream and chopped toasted almonds.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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