I often really was unhappy to find my chocolate pudding didn't produce its own sauce like it was meant to. The dish was full of sponge and that was it. It didn't taste as good. I have tried many recipes and they turned out the same way.
I think when the sponge is too thick and too light, then it will absorb all the sauce-to-be on the bottom of the dish. There should be a balance of this sponge and sauce liquid, which will make good sponge and thick sauce. Like magic, the sauce will then emerge underneath the sponge. Not so much like a floating island, but it's more luscious. Imagine the thick chocolate sauce, dark, and saucy.
However, I am quite happy to find the recipe from Foodtown Magazine and very delighted with the result. On the weather like today, who can resist?
Chocolate Self-saucing Pudding
Source: Foodtown Magazine, Issue 30, August/September 2006. p. 86-87.
To my mistake, I put all the cocoa powder for making the sponge. Therefore, I added ¼ cup cocoa powder to make the sauce. Too serious chocophile?
I also added vanilla for more flavour when making the sauce and the sponge.
I use cocoa powder from Green & Blacks.
1 cup self-raising flour,
¾ cup caster sugar,
½ cup cocoa powder,
½ cup milk (I add another tablespoon as I realized I made a mistake with the cocoa),
25g butter, melted,
1 tsp vanilla essence
¼ cup cocoa powder,
¾ cup brown sugar,
1 ½ cup hot water,
1 tsp vanilla essence
Preheat the oven to 180C. Sift the flour, sugar and cocoa into the mixing bowl (use ¼ cup if you want to follow the original recipe and reserve the other ¼ cup to make the sauce). Combine the milk and melted butter. Gradually stir into the dry ingredients, beating until smooth. Pour the mixture into a baking dish (20cm square ceramic dish or an enamel like mine).
Combine the brown sugar and the remaining sifted cocoa in the pyrex jug. Stir in the hot water. Pour gently over the back of the spoon, covering the pudding. (At this stage, your sponge will be all covered by the mixture of water and cocoa, but don't worry, it will rise while the sauce-to-be mixture is sinking into the bottom and is developing into a delicious sauce).
Bake for 45-50 minutes (only 40 minutes, my oven—I think it's wise to check your oven and see if the pudding's sponge is already springy to the touch. If let it be baked too long then you won't get this sauce on the bottom as much because the liquid is all absorbed by the sponge) until the pudding is risen. Dust with icing sugar. Serve immediately. Super yummy served with ice cream! Serves 6.
In Bahasa Indonesia
Ini hidangan enak buat dibikin rame-rame dan disantap rame-rame seketika itu juga. Cocok banget buat para chocophiles!! Buat lebih mantapnya, pake coklat bubuk 100% pure cocoa. Saya pake sendokan terakhir dari kemasan Green & Blacks, sekalian ini produk organik. Lebih mahal dari buatan Nestle atau yang lainnya, tapi mantap sekali. Khusus saya, saya memakan puding ini dengan es krim coklat yang sangat lembut dengan potongan-potongan chunky dark chocolate asal Swiss yang diproduksi setempat oleh salah satu pabrik es krim di NZ. Ingat, puding ini harus segera dihabisi sesaat setelah keluar dari oven, karena saus yang melapisi bagian bawah sponge akan cepat terserap oleh sponge kalau dibiarkan dingin. Kalau mau lebih nyoklat, bikin saus vla coklat, siram ke atasnya. Lengkap deh coklat-manianya!! Selamat mencoba!
1 cup tepung SR,
¾ cup gula caster,
½ cup coklat bubuk,
½ cup susu,
25g mentega, lelehkan,
1 tsp vanilla essence
Saus: ¼ cup coklat bubuk, ¾ cup brown sugar, 1 ½ cup air panas, 1 tsp vanilla essence
Panaskan oven suhu 180C. Ayak tepung, coklat bubuk dan gula dalam mangkuk (gunakan ¼ cup kalau menggunakan resep aslinya dan sisakan ¼ cup lainnya untuk membuat saus). Campur susu dan mentega leleh. Campur dengan bahan kering, aduk sampai lembut. Tuang adonan ke dalam pinggan tahan panas (20cm square ceramic dish or an enamel like mine).
Campur brown sugar dan sisa coklat bubuk tadi dalam mangkuk pyrex. Masukkan air panas. Tuang perlahan ke punggung sendok hingga menutup permukaan puding. (At this stage, your sponge will be all covered by the mixture of water and cocoa, but don't worry, it will rise while the sauce-to-be mixture is sinking into the bottom and is developing into a delicious sauce ).
Panggang selama 45-50 menit (only 40 minutes, my oven—I think it's wise to check your oven and see if the pudding's sponge is already springy to the touch. If let it be baked too long then you won't get this sauce on the bottom as much because the liquid is all absorbed by the sponge) sampai puding naik. Taburin icing sugar. Sajikan seketika. Super yummy served with ice cream! Serves 6.