Chocolate self-saucing pudding - perfect to go with a soccer game

Warm desserts are something I crave even in hot days (I’m crazy, I know), and if I don’t make them when I have other things going on in the oven I think of them every time I sit on my couch to watch a movie or a TV show (there days those have been replaced by soccer games, actually). :)

I am not a chocoholic and will choose a fruit based dessert over chocolate any day, but while going through one of my old Donna Hay magazine issues searching for inspiration I saw these really pretty chocolate pots and having tried self-saucing puddings before (including chocolate ones) I could not resist them – to the kitchen I went to make these, especially for the Germany vs Ghana game. It is an easy recipe, quick to put together and that needs little over 10 minutes in the oven. Next time I want to give it a try using almond milk.

A really good match and a delicious dessert to go with it – what else could I ask for on a Saturday afternoon? ;)

Chocolate self-saucing pudding
from the always wonderful DH magazine

100g all purpose flour
¾ teaspoon baking powder
pinch of salt
2 tablespoons cocoa powder
45g brown sugar
½ cup (120ml) whole milk, room temperature
35g unsalted butter, melted and cooled
1 egg
1 teaspoon vanilla extract

Sauce:
90g brown sugar
2 tablespoons cocoa powder
1 cup (240ml) boiling water

Preheat oven to 180°C/350°F. Place flour, baking powder, salt, cocoa, brown sugar, milk, butter, egg and vanilla in a medium bowl and whisk to combine. Divide the batter among four 1-cup capacity ovenproof bowls or cups and place them on a baking sheet.
Sauce: combine the brown sugar and coco in a small bowl and sprinkle over the puddings. Top each pudding with ¼ cup (60ml) boiling water. Bake for 12-15 minutes or until the top is firm, like a cake (the sauce will be underneath). Serve right away.

Serves 4