We’re not totally sure what classifies as a cake and what classifies as a pudding, but this rich chocolate pudding will soon be at the top of your To-Bake list of both. The recipe is a real crowd-pleaser and it couldn’t be simpler. You’ll be going back for seconds every time.
It’s called chocolate puddle pudding for a reason. The chocolate sauce gets poured on top of the batter before it’s baked, and once it’s done you cut into the cake and the sauce magically sits at the bottom in a puddle.
The sponge cake is chocolate, but if you’re thinking it sounds too chocolatey for you, simply leave out the cocoa powder from the cake batter mixture and you’ll still have a delicious chocolate pudding.
For the sponge cake batter:
- 2 medium eggs
- 3 ounces self-raising flour
- 4 ounces margarine
- 4 ounces caster sugar
- 1 ounce cocoa powder
- 1 teaspoon vanilla extract
For the chocolate sauce topping:
- 4 ounces soft brown sugar
- 2 ounces cocoa powder
- 10 fluid ounces (or half a pint) of boiling water
- Mix all the cake batter ingredients together in a large bowl, and pour into an oven-proof dish. You can use whatever shape dish you desire.
- Add the brown sugar and cocoa to a small jug and slowly add in the boiling water to make a paste, stirring it until the mixture is fully dissolved.
- Pour the topping mixture onto the cake batter. Make sure the whole cake looks covered.
- Bake at 385°F for 30 minutes, or until the liquid looks absorbed.
- Dish up your pudding into a bowl. There should be enough runny sauce mixture still at the bottom to keep the pudding deliciously moist.