An easy pudding you can make using staple pantry ingredients. Spongy pudding with plenty of chocolate sauce, this is guaranteed to please the whole family.
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Reviews
270
What did you think of this recipe?
Olivia
Oh My Gosh!! From the second I put this dessert into my mouth I was instantly in love.Its so delicious and I definitely recommend it served with milk or cream.
5
Jessie
I have made this 3x now & me & my family love this recipe. I make it when I binge once a week when I feel up to it. Today my partner made it & he loves it. Very delicious & a whole lot of love into baking this. 100%
5
Georgina
My family love this recipe.
5
Chrissie Whitfield
Lovely pud, but please don't cook at 160C fan forced, unless you would like to eat 2 hours after dinner.
3
Christine Gray
Absolutely love this recipe , the best I have made .Thankyou Chelsea sugar.
5
Annie N
So quick to make and delicious.
5
1467004178
It was dry and the sauce tasted like water every time I made it. It tasted weird and nobody in my family enjoyed. Good try on the recipe.
3
Melissa
Way too sweet. I doubled the mix for my family if 8 and found it way too sweet. Next time I'd probably not double the sugar. Otherwise it's yummy
Pudding just absorbed the water after pouring on top. Had to dispose of it. Waste of time and ingredients.CHELSEA: Hi there, the idea of a self-saucing pudding is that it does absorb the water and forms a delicious sauce underneath the pudding during cooking. Did you cook the pudding at all?
Preheat oven to 180°C bake (160°C fan-forced). Grease a 6-cup capacity ovenproof baking dish.
Sift Edmonds Self Raising Flour and cocoa into a large bowl. Stir in the Chelsea Soft Brown Sugar.
Whisk Tararua Butter, Meadow Fresh Original Milk and egg in a jug. Slowly add to flour mixture, stirring until well combined and smooth. Spoon into baking dish and smooth the top.
Sauce Combine the Chelsea Soft Brown Sugar and cocoa and sprinkle over the pudding. Slowly pour the boiling water over the back of a large metal spoon to cover pudding. Place dish onto a baking tray and bake for 35 to 40 minutes or until pudding bounces back when pressed gently in the centre.
Oh My Gosh!! From the second I put this dessert into my mouth I was instantly in love.Its so delicious and I definitely recommend it served with milk or cream.
5
Jessie
I have made this 3x now & me & my family love this recipe. I make it when I binge once a week when I feel up to it. Today my partner made it & he loves it. Very delicious & a whole lot of love into baking this. 100%
5
Georgina
My family love this recipe.
5
Chrissie Whitfield
Lovely pud, but please don't cook at 160C fan forced, unless you would like to eat 2 hours after dinner.
3
Christine Gray
Absolutely love this recipe , the best I have made .Thankyou Chelsea sugar.
5
Annie N
So quick to make and delicious.
5
1467004178
It was dry and the sauce tasted like water every time I made it. It tasted weird and nobody in my family enjoyed. Good try on the recipe.
3
Melissa
Way too sweet. I doubled the mix for my family if 8 and found it way too sweet. Next time I'd probably not double the sugar. Otherwise it's yummy
Pudding just absorbed the water after pouring on top. Had to dispose of it. Waste of time and ingredients.CHELSEA: Hi there, the idea of a self-saucing pudding is that it does absorb the water and forms a delicious sauce underneath the pudding during cooking. Did you cook the pudding at all?