Hot Chocolate Puddings
These individual-sized self-saucing chocolate puddings puff up during baking to form a light sponge top. Deeper down, sponge gives way to moist, steamed pudding and, at the very bottom layer, a pool of dark fudge sauce. The true magic of these puddings, however, lies in how very simple they are to make.–Bill Granger
As soon as you read the instructions for this recipe, you’ll note that it calls for pudding molds. Not to fret if you don’t have them on hand–or, like us, don’t even know what the heck they are. Any ovenproof vessel with a capacity of one cup—simply pour a cup of water into a liquid measure and then pour it into the desired container to confirm —will do the trick. A large coffee cup will suffice. Onion soup bowls also work.
- For the pudding
- 1 cup all-purpose flour
- A pinch of salt
- 1/2 cup caster (superfine) sugar
- 3 teaspoonsbaking powder
- 4 tablespoons cocoa powder
- 1 cup milk
- 6 tablespoonsunsalted butter, melted
- 2 eggs, lightly beaten
- 1 teaspoonvanilla extract
- For the topping
- 1 cup brown sugar
- 2 tablespoonscocoa powder
- 1 cup boiling water
- For serving
- Thick (double / heavy) cream
1. Preheat the oven to 350°F (175°C).
2. Sift the flour, salt, sugar, baking powder, and cocoa powder into a bowl. Add the milk, butter, egg, and vanilla extract and beat until combined. Pour into four 1-cup greased pudding molds.
Make the topping
3. Stir the brown sugar and cocoa powder in a bowl to combine, then sprinkle it over the pudding batter. Pour the boiling water carefully over the puddings, then bake for 20 to 25 minutes.
4. Serve with a thwack of thick cream.