Boozy Self Saucing Chocolate Pud Recipes

BOOZY SELF-SAUCING CHOCOLATE PUD

Steps:

• Grease a 2-litre baking dish and heat oven to 180C/160C fan/gas 4. Put the kettle on. Put the flour, caster sugar, cocoa, baking powder and a pinch of salt in a large mixing bowl. Whisk together the eggs, butter, liqueur and milk, then pour onto the dry ingredients and mix together until smooth. Stir in the chocolate chunks and scrape everything into the baking dish.
• To make the sauce, mix 300ml boiling water from the kettle with the sugar and cocoa, then pour all over the pudding batter - don't worry, it will look very strange at this stage! Bake on the middle shelf of the oven for 30 mins until the surface looks firm, risen and crisp. Dust with icing sugar, if you like. Serve straight away - as you scoop spoonfuls into serving bowls, you should find a gorgeous chocolate sauce underneath. Eat with single cream and extra liqueur, if you like.

SELF-SAUCING CHOCOLATE PUDDING

Steps:

• Method Pudding Preheat oven to 180°C and grease 4 ovenproof ramekins/serving dishes. Sift flour, baking powder and cocoa into a large mixing bowl. Add the castor sugar and mix lightly to combine. In a separate bowl whisk together the egg, buttermilk, melted butter and vanilla extract until well combined. Fold the wet ingredients into the dry ingredients until just combined, then stir in the whisky. Pour into greased ramekins/serving dishes and set aside. Topping Mix together the cocoa and sugar, and sprinkle evenly over each pudding. Pour 80 ml of boiling water over each individual pudding and place in the oven. Bake for approximately 20 - 25 minutes, or until the surface has risen and is crisp. Remove from oven and serve immediately with thick cream or ice cream. There should be a thick, glossy chocolate sauce at the bottom of the dark chocolate sponge.