Oooey Gooey Chocolate Self Saucing Pudding Recipes

Steps:

• Preheat the oven to 350 degrees F.
• For the cake: Whisk together the sugar, flour, cocoa, baking powder and salt in a bowl. Whisk in the milk, butter and vanilla. Stir together until smooth with a wooden spoon or spatula.
• Pour the batter into an ungreased 9-inch square baking pan. Use an offset spatula to level into pan.
• For the topping: Whisk together the sugars and cocoa and sprinkle it evenly over the batter. Pour the hot water over the top, resist the temptation to stir it into the batter.
• Bake about 30 minutes, you want the center to bubble and look almost set, almost like an undercooked brownie. Take out of the oven and let stand 15 minutes. Serve in dessert dishes, spooning sauce from bottom of pan over top. Serve with mint chocolate chip ice cream, if desired.

Steps:

• Sift flour, cocoa, salt and sugar into a bowl.
• Stir in milk, melted butter and vanilla till mixture is just combined.
• Spoon batter into a large ring container or casserole dish.
• Combine brown sugar, cocoa and coconut and sprinkle it over the batter.
• Pour hot water carefully over the batter and cover with a sheet of waxed paper.
• Cook on high for 6 - 7 minutes.
• Serve with icecream or whipped cream.

Steps:

• preheat oven to 180 Celsius lightly grease a large, deep, baking dish.
• using an electric mixer, beat all the pudding ingredients together till well combined.
• pour into baking dish.
• stir the brown sugar and cocoa together till well combined and sprinkle evenly over the batter.
• pour the boiling water over the top of the sugar/cocoa mix.
• cook for approx 40 - 45 minutes or until a skewer comes out clean.
• let sit for 10 minutes before serving.
• serve with cream or ice cream.

Steps:

• Preheat the oven to 180 degrees Celsius Grease an ovenproof dish around 2 litres.
• Sift flour, sugar and cocoa into a large mixing bowl.
• Add combined milk butter and vanilla essence and stir until smooth. Pour mixture into baking dish.
• Sift combined brown sugar and extra cocoa evenly over the top of the pudding mix.
• Gently pour the water over the pudding, using a spoon to break the flow.
• Transfer to oven and bake for approx 50mins.
• Serve hot from the oven, dusted with icing sugar, ice cream and or cream.

Steps:

• Before you've even taken your coat off, put the chocolate and butter in the top of a double boiler above simmering water. Whisk every now and again until melted. In a bowl, whisk together the eggs, sugar, and flour until just blended. Gradually whisk in the melted chocolate mixture. Set aside.
• Grease 4 (1-cup) ramekins with butter and add flour to cover the butter, tapping the ramekins to get rid of excess. Preheat the oven to 400 degrees F about half an hour before you want to eat the puddings. And I'd leave cooking them until you've finished the main course. It doesn't matter if there's no food on the table for 10 minutes; and these do have to be done at the last minute.
• So, pour the mixture into the ramekins and put them on a baking sheet in the oven for 10 to 12 minutes, until the tops are firm and cracking slightly and the edges set. Serve immediately and consider providing a pitcher of cold, cold cream for people to pour into their pudding's hotly deliquescing interior as they eat.

Steps:

• Preheat slow cooker for 20 minutes on high.
• Grease the slow cooker bowl (would recommend if using butter to put on wax paper or baking/parchment paper to do).
• In a separate bowl, combine the first 7 ingredients mixing or whisking well together.
• Sift brown sugar and extra cocoa powder over mixture.
• Using a spoon, gently and evenly pour the boiling water over the mixture.
• Cook on HIGH for 2 1/2 hours, or until centre is firm (I think cooking time could vary depending on the size of your crock pot/slow cooker - mine is a 6L oval shaped cooker and this is the time they recommend).
• Serve with sifted icing sugar and ice cream or cream.

Steps:

• Grease a 2-litre baking dish and heat oven to 180C/160C fan/gas 4. Put the kettle on. Put the flour, caster sugar, cocoa, baking powder and a pinch of salt in a large mixing bowl. Whisk together the eggs, butter, liqueur and milk, then pour onto the dry ingredients and mix together until smooth. Stir in the chocolate chunks and scrape everything into the baking dish.
• To make the sauce, mix 300ml boiling water from the kettle with the sugar and cocoa, then pour all over the pudding batter - don't worry, it will look very strange at this stage! Bake on the middle shelf of the oven for 30 mins until the surface looks firm, risen and crisp. Dust with icing sugar, if you like. Serve straight away - as you scoop spoonfuls into serving bowls, you should find a gorgeous chocolate sauce underneath. Eat with single cream and extra liqueur, if you like.