Nigella Self-Saucing Chocolate Pudding is a rich and indulgent dessert. It features a moist chocolate cake with a velvety self-saucing layer that forms during baking. The name comes from the magical sauce that develops underneath the cake. It’s a delightful treat for chocolate lovers.
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💗 Why You Should Give This Recipe A Chance
- Intense Chocolate Flavor. Chocoholics love this self-saucing chocolate pudding. Its decadent dark chocolate and cocoa powder flavor will satisfy your chocolate cravings.
- Gooey Sauce. During baking, the self-saucing layer makes a rich, gooey chocolate sauce. Each spoonful of delicious chocolate cake and velvety sauce is paradise.
- Easy To Make. This 20-minute dish is surprisingly easy. It’s simple enough for beginners and pros.
- Versatile Dessert. This self-saucing chocolate pudding is perfect for dinner parties or a night in. Serve it warm with whipped cream or ice cream for a treat.
🍫 Nigella Self-Saucing Chocolate Pudding Ingredients
For The Pudding
- 60 grams of butter (or margarine)
- 170 grams of caster sugar
- 1 large egg
- 140 grams of cake flour
- 30 milliliters of cocoa powder
- 15 milliliters of baking powder
- 2 milliliters salt
- 200 milliliters milk
For The Syrup
- 250 millilitres water
- 200 grams of soft light brown sugar
- 15 milliliters of cocoa powder
- 5 millilitres vanilla essence
🎂 Instructions For Nigella Self-Saucing Chocolate Pudding
- Cream together butter and sugar. Add egg and beat until creamy and airy. Sift dry ingredients and add them to the butter mixture alternately with milk.
- Place the mixture in a large, oiled ovenproof dish.
For Syrup:
- In a saucepan, combine all ingredients except the essence, heat, and agitate until the sugar has dissolved and the mixture begins to boil. Add essence.
- Pour syrup over the batter and bake for 30 minutes at 180 degrees Celsius in a preheated oven. Serve with vanilla pudding or fresh cream.
💭 Recipe Tips
- Ensure the self-saucing layer is thick enough by adding the right amount of boiling water. Too much water can make the sauce too runny.
- Use high-quality dark chocolate with at least 70% cocoa for a rich and intense chocolate flavor.
- Avoid overmixing the batter to prevent a dense and heavy pudding. Mix until the ingredients are just combined for a light and fluffy texture.
- Adjust the sweetness level by adding more or less sugar according to your preference. Taste the batter before baking and adjust as needed.
- Serve the toad pudding immediately after baking to enjoy the contrast between the warm, moist cake and the silky chocolate sauce.
🍨 What To Serve With Self-Saucing Chocolate Pudding?
Nigella’s Self-Saucing Chocolate Pudding goes well with a lot of different sides to smooth out the richness, serve it with a scoop of vanilla ice cream or a dollop of whipped cream. Fresh berries, chocolate shavings, or a sprinkle of powdered sugar can add taste and texture to a dish.
🎚 How To Store Self-Saucing Chocolate Pudding?
- In The Fridge. After cooling, wrap a conventional Nigella self-saucing chocolate pudding with plastic wrap or store it in an airtight container refrigerate for 3-4 days.
- In The Freezer. After cooling, cover a conventional Nigella self-saucing chocolate pudding tightly in plastic wrap to freeze it put it in a freezer-safe container or bag. Freeze for 3 months.
🔥 How To Reheat Self-Saucing Chocolate Pudding?
- In The Oven. Start your oven at 160°C (325°F) to prevent drying, cover the pudding with aluminum foil in an oven-safe dish. Warm for 10-15 minutes.
- In The Microwave. Place one pudding portion in a microwave-safe dish microwave on medium power for 30 seconds to 1 minute to reach the appropriate temperature. Overheating might make the sauce overly spicy.
- Steaming. A steamed basket may reheat pudding. Steam for 10 minutes.
FAQs
What Type Of Dark Chocolate Is Best For Self-Saucing Chocolate Pudding?
The best type of dark chocolate for Self Saucing Chocolate Pudding is high-quality dark chocolate with at least 70% cocoa, providing a rich and intense flavor.
Is It Necessary To Sift The Cocoa Powder And Flour Before Adding To The Batter?
Sifting cocoa powder and flour is not necessary, but it helps ensure a smoother batter by removing lumps and ensuring even distribution.
How Can I Achieve A Gooey And Molten Center In The Pudding?
To achieve a gooey and molten center in the pudding, make sure not to overbake it. The recommended baking time will vary but aim for a slightly underbaked texture.
What’s The Difference Between Dutch-processed And Cocoa Powder For This Recipe?
Dutch-processed cocoa powder is treated with an alkali, resulting in a milder flavor and darker color compared to regular cocoa powder. Either can be used, but adjust acidity accordingly.
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Nutrition Facts
Amount Per Serving
- Calories: 350 calories
- Fat: 20 grams
- Carbohydrates: 40 grams
- Protein: 6 grams.
- Sodium: 100 milligrams.
Are You Looking For Best Nigella Lawson Cookbooks ? Here Are Top 5 Best Seller Nigella Lawson Cookbooks You Should Have:
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Nigella Self-Saucing Chocolate Pudding
Description
Nigella’s Self-Saucing Chocolate Pudding will be the best chocolate dish you’ve ever had. It is made with rich dark chocolate, cocoa powder, and a magical layer that makes the pudding sauce itself. In just 20 minutes, you could have a bit of heaven with the right amount of soft chocolate cake and smooth sauce.
🍫 Nigella Self-Saucing Chocolate Pudding Ingredients
For The Syrup Ingredients
Instructions For Nigella Self-Saucing Chocolate Pudding
- Cream together butter and sugar. Add egg and beat until creamy and airy. Sift dry ingredients and add them to the butter mixture alternately with milk.
- Place the mixture in a large, oiled ovenproof dish.
- In a saucepan, combine all ingredients except the essence, heat, and agitate until the sugar has dissolved and the mixture begins to boil. Add essence.
- Pour syrup over the batter and bake for 30 minutes at 180 degrees Celsius in a preheated oven. Serve with vanilla pudding or fresh cream.
For Syrup
Notes
- Ensure the self-saucing layer is thick enough by adding the right amount of boiling water. Too much water can make the sauce too runny.
- Use high-quality dark chocolate with at least 70% cocoa for a rich and intense chocolate flavor.
- Avoid overmixing the batter to prevent a dense and heavy pudding. Mix until the ingredients are just combined for a light and fluffy texture.
- Adjust the sweetness level by adding more or less sugar according to your preference. Taste the batter before baking and adjust as needed.
- Serve the toad pudding immediately after baking to enjoy the contrast between the warm, moist cake and the silky chocolate sauce.
Nutrition Facts Source: Source