A rich Thermomix Chocolate Self-Saucing Pudding that will satisfy even the biggest of chocoholics! This is one of the best winter desserts ever!
When it comes to winter desserts, it's pretty hard to beat a chocolate self-saucing pudding (although a sticky date pudding is of course, on par!!). Served warm with a big scoop of ice-cream or a dollop of cream, you'll be wishing winter will never end (well maybe not that far!).
This Thermomix Chocolate Self-Saucing Pudding takes just a couple of minutes to whip up in the Thermomix... and then it's just a matter of letting it do it's delicious thing in the oven! YUM!!!
For more yummy Thermomix sweet treats, check out our best-selling 'Thermomix Baking Bundle' - 3 eBooks for just $25!!
Thermomix Chocolate Self-Saucing Pudding
A rich Thermomix Chocolate Self-Saucing Pudding that will satisfy even the biggest of chocoholics! This is one of the best winter desserts ever!
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Servings: 6 serves
Calories:
Ingredients
- 60 g butter
- 125 g milk
- 2 teaspoon vanilla extract
- 1 egg
- 150 g self-raising flour
- 25 g cocoa powder
- 110 g caster sugar
- 450 g boiling water
- 25 g extra cocoa powder
- 110 g extra caster sugar
Instructions
- Preheat oven to 160 degrees celcius. Grease a large oven baking dish and set aside (minimum of 6 cup capacity).
- Sift the self-raising flour and cocoa by pressing Turbo 5-10 times. Set aside in a separate bowl.
- Place butter into a clean TM bowl and melt on 100 degrees, Speed 1, 2 minutes. Allow to cool slightly.
- Add the milk, vanilla extract and egg and mix on Speed 4, 20 seconds.
- Add the sifted self-raisingflour/cocoa and caster sugar and mix on Speed 4, 5 seconds. Scrape down the sides of the bowl and mix for a further 10 seconds or until smooth.
- Pour the mixture into the prepared dish.
- Boil the water and set aside.
- Sift the extra cocoa powder over the pudding mixture then sprinkle over the extra caster sugar. Carefully pour over the boiling water.
- Bake for 30 minutes or until firm on the top. Allow to cool slightly, then dust with icing sugar or serve with ice-cream, custard or cream.
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Rob says
Sounds very tasty UT one thing I don’t understand.
Pour over the (450gr) boiling water?
On top of the mixture that is the prepared dish?
Or is this au ban Marie style? Not sure what to do with 450 gram boiling water.
Tash says
The boiling water is poured over the batter that has the cocoa and sugar from the sauce ingredients sprinkled over it. The water mixes with them and forms the sauce while it bakes 🙂
Dave says
Quick & tasty. I reduced the amount of water and increased the cook time but regretted that slightly as wanted more sauce. Replaced 1/2 the caster sugar with chocolate. Also used an orange flavoured drinking chocolate instead of cocoa (needed to reduce caster sugar again). Will make again.
Jackie says
Hello
How could I flavor this to make it chocolate orange? Just some Orange rind?
Shereen says
Can this be doubled and put into individual ramikins?
Lauren Matheson says
Hi Shereen, I'm not sure if you can double this recipe as it may exceed the 'max line' of your Thermomix bowl. You certainly could make it in individual ramekins, the cooking time will be much shorter though x
SIOBHAN SMITH says
Is it meant to be so doughy before going in the pan and adding the hot water... or am I in fact just not meant to bake haha!
Lucy Mathieson says
Hi Siobhan, it should be absolutely fine! You can't really go wrong with this recipe! xx
Toni Egan says
Can this dessert be made in advance and then just add boiling water before baking.
Lucy Mathieson says
Absolutely!
Michael says
The sauce was very watery and there was no mention of how much “extra caster sugar” to add.
Lucy Mathieson says
Hi Michael, my apologies - I've added in a specific amount for the extra caster sugar now. The sauce is definitely meant to be quite liquidy - if you'd prefer it to be thicker you can decrease the amount of boiling water used (although this will obviously also decrease the amount of sauce). xx