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    Home » All Posts » Popular » Thermomix Chocolate Self-Saucing Pudding

    Published: Apr 30, 2018 by Lucy ·

    Thermomix Chocolate Self-Saucing Pudding

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    A rich Thermomix Chocolate Self-Saucing Pudding that will satisfy even the biggest of chocoholics! This is one of the best winter desserts ever!

    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!).

    A spoon cutting into a chocolate self-saucing pudding which has been dusted with icing sugar.

    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!!!

    A pink parfait cup filled with a saucy chocolate pudding, with a scoop of vanilla ice cream on top.

    For more yummy Thermomix sweet treats, check out our best-selling 'Thermomix Baking Bundle' - 3 eBooks for just $25!!

    Three recipe books on a bench - the Thermobliss Baking Bundle.

    Chocolate sauce showing under a chocolate pudding baked in a round baking dish.

    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!
    4.82 from 55 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Chocolate, winter desserts
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 6 serves
    Calories:
    Author: Lucy & Lauren

    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. 
    Tried this Recipe? Share it Today!Mention @Thermobliss or tag #Thermobliss!

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    Reader Interactions

    Comments

    1. Rob says

      December 13, 2021 at 9:15 am

      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.

      Reply
      • Tash says

        December 13, 2021 at 7:21 pm

        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 🙂

        Reply
    2. Dave says

      March 10, 2021 at 11:25 pm

      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.

      Reply
    3. Jackie says

      June 03, 2020 at 3:10 pm

      Hello
      How could I flavor this to make it chocolate orange? Just some Orange rind?

      Reply
    4. Shereen says

      July 28, 2018 at 9:15 am

      Can this be doubled and put into individual ramikins?

      Reply
      • Lauren Matheson says

        July 29, 2018 at 8:34 am

        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

        Reply
    5. SIOBHAN SMITH says

      July 13, 2018 at 8:05 pm

      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!

      Reply
      • Lucy Mathieson says

        July 14, 2018 at 7:28 am

        Hi Siobhan, it should be absolutely fine! You can't really go wrong with this recipe! xx

        Reply
    6. Toni Egan says

      May 04, 2018 at 5:31 pm

      Can this dessert be made in advance and then just add boiling water before baking.

      Reply
      • Lucy Mathieson says

        May 05, 2018 at 6:08 am

        Absolutely!

        Reply
    7. Michael says

      May 03, 2018 at 10:32 pm

      The sauce was very watery and there was no mention of how much “extra caster sugar” to add.

      Reply
      • Lucy Mathieson says

        May 04, 2018 at 4:59 am

        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

        Reply

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