Chocolate & Salted Caramel Self Saucing Pudding
A warm dessert of chocolate with a decadent sauce of salted caramel and chocolate, and with no more effort than it takes to boil a kettle.
With the use of St Helens Farm butter and milk to add extra indulgence to this pudding, it’s easy to see why this is a favourite!
I’m not saying what happens to make this saucy pudding is magical, but it starts out as one thing, and is lifted out of the oven as something different, so maybe mystical things do happen!
Abracadabra!
Go on, give it a go and enjoy your sweet life!
Sauce at the bottom of the pudding, like magic!
What You Need
350ml Boiling Water
300g Castor Sugar
150g Self Raising Flour
125ml St Helens Farm Milk
75g Cocoa Powder
60g St Helens Farm Butter - Melted but Cooled – Plus extra for greasing
1 Large Egg
½ Tsp Vanilla Extract
Sea Salt - Good pinch
200g Caramel – From a tin – See Tip Box
Mix some of the cocoa and some of the sugar
How It’s Done
Heat the oven to 170c
Use St Helens Farm butter to grease a 1.5 litre oven proof dish
Place 25g of cocoa powder into a bowl and 100g of the castor sugar into a bowl and mix it together
Set the bowl aside until needed
In a separate bowl, whisk together the melted butter, the milk, vanilla extract and the eg
Pour the milk mixture into the cocoa and sugar mixture, and stir together until all combine
Sift the flour, add it to the bowl and fold it in – but don’t over mix.
Put the caramel into a bowl and add the sea salt, mix it together really well
Add some sea salt to the caramel
Place the salted caramel in the bottom of the prepared oven proof bowl and roughly level it out.
Pour the chocolate batter mixture over the caramel and level it out.
Place 200g castor sugar and 50g cocoa into a separate bowl and combine it all together – Making sure there are no clumps.
Sprinkle the rest of the cocoa and sugar on the top of the batter
Sprinkle this mixture, evenly, over the top of the pudding mixture
Drizzle the boiling water, over the back of a large spoon, to cover the whole of the pudding – See Tip Box
Drizzle the boiling water over the back of a spoon on top of the batter - See Tip Box
Place the dish onto an oven proof tray and place it into the hot oven to bake for 50-55 minutes until the top is just firm.
Before serving, let it stand for 10 - 12 minutes to cool slightly and set up a little, before serving.
A firm chocolate sponge top and a chocolate and salted caramel sauce underneath
Tip Box
Caramel – I used tinned caramel which works really well with this recipe.
Pouring boiling water – 1) When pouring the boiling water over the pudding be very careful. The water needs to sit on top of the pudding, so don’t pour it in too quickly.
2) The way to do this is to pour the boiling water, slowly, over the back of a large spoon while the spoon is close to the top of the pudding mix.
Ooey gooey goodness!
