A few weeks ago, I attended an online cooking session with 3rd generation Australian winemaker, Justin Taylor of Wakefield Wines and Sydney-based chef Guy Turland of Bondi Harvest. In this session, we learned about Wakefield’s Estate Shiraz and reserved oak barreling while making Guy’s Self Saucing Chocolate Pudding.
To be perfectly honest, I had many doubts about this recipe as it was being made because it required you to dump a bunch of water on top of your batter and bake. For the first 25 minutes of baking, my anxiety was through the roof as I watched my weird watery concoction rise in the oven. Thankfully, it turned out delicious!
Moral of the story: it will all works out. Trust.
Hope you enjoy my recipe!
Self Saucing Chocolate Pudding
2 cups self-raising flour
2 cups caster sugar
1 cup cocoa powder, plus extra to dust
1 cup milk
120g unsalted butter, melted, cooled
½ cup chopped hazelnuts
1 tsp vanilla extract
2 cups boiling water
1 punnet mixed berries
1 bunch mint
2 cups cream for whipping
- Preheat the oven to 160°C.
- Grease an 3L (6-cup) capacity ovenproof baking dish.
- Sift the flour, 1 cup sugar and 1/2 cup cocoa into a bowl and stir to combine. Make a well in the centre. In a separate bowl, whisk melted butter, milk, vanilla extract and egg. Add hazelnuts, Gradually pour into the well, then fold to combine.
- Spread mixture evenly into prepared dish.
- Combine remaining 1 cup sugar and 1/2 cup cocoa and sprinkle over the top of the pudding. Carefully pour 2 cup boiling water over the top of the pudding. Bake for 30-35 minutes until the top is firm. Stand for 10 minutes to cool slightly.
- Dust the warm pudding with extra cocoa and serve immediately with vanilla ice cream.
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Check out my Pumpkin Breakfast Muffin recipe!