By now, I’m sure you’ve come to as eagerly anticipate the next recipe from Elisha Parikh as I do. Also (more famously) known as @ElitheBaker on Instagram, the fourteen-year old (yes, really) is a regular contributor here on TFD, having previously shared with us the pleasures of cheesecake-swirl brownies and a brookie loaf cake. This time she’s back with an equally Insta-friendly recipe: a hot chocolate self-saucing pudding! Before you ask, yes, it’s eggless too!
What the heck is a self-saucing chocolate pudding anyways?
For the unfamiliar, a self-saucing chocolate pudding is not like any other chocolate dessert. The secret lies in sprinkling the batter with sugar and cocoa powder and then evenly pouring hot water over the surface. Yes, the baking dish might look a bit messy and murky when you’re popping it in the oven, but what emerges is pure magic. A rich pudding with a warm molten centre, moist cakey texture and a liquid pool of chocolate floating underneath!
As you’ll see below, this (EGGLESS) recipe requires just a few humble ingredients and little to no effort involved in stirring it together. Served with a few scoops of vanilla ice cream and a sprinkle of chocolate chips, this decadent dessert is sure to be a showstopper for any occasion!
Eggless Self Saucing Hot Chocolate Pudding
Ingredients
Dry ingredients:
- 1 cup all-purpose flour
- ½ cup cocoa powder
- ¾ cup caster sugar
- 2 tsp baking powder
- 1 tsp baking soda
Wet ingredients:
- 5 tbsp melted butter
- 1 cup milk
- 1 tbsp vinegar
Topping and sauce:
- 3 tbsp caster sugar
- 1 tbsp brown sugar
- ¼ cup cocoa powder
- 1½ cup boiling water
To serve:
- Ice cream of choice
- Chocolate chips
Instructions
- Preheat the oven to 180 degrees C/350 degrees F.
- Grease an 8 inch round ovenproof baking dish.
- Combine all the dry ingredients in a large bowl and whisk to combine.
- Pour in the wet ingredients and fold in. Be sure not to over-mix (as this will result in a dense chewy texture).
- Pour the batter into the prepared baking dish and smoothen out with the back of a metal spoon.
- Prepare the topping by mixing together the sugars and cocoa powder. Sprinkle this all over the batter.
- Pour the boiling water over the toping and do not mix.
- Bake the pudding for 20-25 minutes until the sides are set but the centre of the cake still has a slight wobble.
About Elisha Parikh:
Elisha Parikh, more famously known as “Elithebaker” on Instagram is a self-taught, 15 year-old baker. She loves experimenting with classic recipes as well as creating new ones.
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Loved the fact that simple recipes turn out so darn good.
ALWAYS! ~ Ayushi
Super easy and tasty!
Good morning…. I just made this dessert, It was such a hit…It was absolutely delicious…A friend who does not have eggs, and decided to make it… I just couldn’t believe the end result….Thank you for sharing…👌👍
Make your pan has a lot if room. I made this in my 9 inch round pan and it overflowed and got everywhere. I’m really mad that the instructions didn’t mention how much this will rise.