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Ice cream on top of chocolate pudding.
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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!
Course Dessert
Cuisine Chocolate, winter desserts
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 serves
Calories 278kcal
Cost $5

Equipment

  • Thermomix
  • Oven

Ingredients

  • 60 grams butter
  • 125 grams milk
  • 2 teaspoon vanilla extract
  • 1 egg
  • 150 grams self-raising flour
  • 25 grams cocoa powder
  • 110 grams caster sugar
  • 450 grams boiling water
  • 25 g extra cocoa powder
  • 110 grams extra caster sugar

Instructions

  • Preheat oven to 160 degrees celcius. Grease a large oven baking dish and set aside (minimum of 6 cup capacity).
  • Place butter into a clean Thermomix bowl and melt for 2 minutes, 100 degrees, Speed 1. Allow to cool slightly.
  • Add the milk, vanilla extract and egg and mix for 20 seconds, Speed 4.
  • Add the self-raising flour, cocoa powder and caster sugar and mix for 10 seconds, Speed 4. 
    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. 

Notes

RECIPE NOTES & TIPS
  • Pour the boiling water over the pudding just before cooking.
  • Use a large spoon (turned over) to pour the boiling water over the pudding so that it doesn't disturb the pudding batter.
  • Once baked, serve immediately (the sauce will start to soak into the pudding once cooled).
  • Do NOT overcook the pudding. The cake layer should be just cooked through and wobbly, while the sauce underneath will be runny.
  • Serve warm with custard, cream or ice-cream.
  • This recipe can be stored in an airtight container for up to 3 days or freeze for up to 3 months. Please note: once cooled, the sauce will soak into the pudding.

Nutrition

Calories: 278kcal | Carbohydrates: 42g | Protein: 6g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 51mg | Sodium: 89mg | Potassium: 198mg | Fiber: 4g | Sugar: 20g | Vitamin A: 324IU | Calcium: 49mg | Iron: 2mg