So I promised to make some self-saucing puddings after being inspired by The Great British Bake Off dessert week signature bake. I’ve not tried making self-saucing puddings before, but they looked like fun, and a good challenge technically as well.
I had a great time playing around with these and trying out flavours and new ways of baking, and here are my results:
I decided to make three mini puddings (or perhaps not-so-mini, as we couldn’t finish one each!), all chocolate, but each with a different combination for the flavouring of each.
After going through many different options I thought might work, I settled on: orange, rosemary, and milk chocolate.
The results were good, but I left them in the oven too long and didn’t add enough boiling water before putting them in, so there was definitely not enough sauce in each pudding! Next time, I will put less cake batter in each ramekin and add more water instead, then leave them in for 5-10 mins less in the oven.
Flavour-wise, my husband and I both loved the orange one best, and felt the rosemary was also very nice but could do with more rosemary added, as one teaspoon of fresh rosemary was not enough to allow the flavour to really come through. The milk one was nice, but the milk chocolate got a little lost in the dark, so I think I would probably completely replace the dark chocolate chips with milk ones rather than adding a couple of teaspoons of chopped milk chocolate on top of the dark chips. This is harder if you are making the trio in one batch, however.
Bearing those comments in mind, here is the adapted recipe with those changes made. I hope you enjoy it as much as we did – they actually replaced the pear pies I made as my husband’s favourite dessert of all time! 🙂
Trio of Chocolate Puddings
Adapted from this recipe.
3 ramekins
110g flour
150g caster sugar
35g cocoa powder
1 tsp baking powder
45g butter, melted
100g milk
1 egg
1 tsp vanilla extract
25g dark chocolate chips
10g milk chocolate chips (or more dark if you don’t want to make a milk/dark chocolate combo pudding)
1 1/2 cups boiling water
2 tsps each of fresh rosemary (1 tsp dried) and orange zest (or your own alternative flavourings)
1. Preheat the oven to 160C. Mix the flour with half the sugar and half of the cocoa powder.
2. In a separate bowl, mix the melted butter, milk, egg and vanilla extract. Pour the wet ingredients into the dry, and mix to combine.
3. Separate mixture into thirds (either mix in separate bowls or straight in the ramekins using a tablespoon). Add dark chocolate chips to two of the mixes, and milk chocolate chips into the third.
4. Add rosemary to one of the dark chocolate mixes, and orange zest to the other. Mix to combine each pudding.
5. Bake for 25-30 mins, or until the top is firm. Cool for 10 mins before serving.
