When I was a little girl my favourite pudding that my mom used to make was a self-saucing chocolate pudding. It was rich and gooey and just perfect for winter. I couldn’t get enough of it. This version that I have adapted from Cooksister.com has the added awesomeness of cherries and is every bit as good as the one I grew up with. When you remove it from the oven it doesn’t look particularly special but when you cut into it a rich sauce pools up for you to pour over the top. Delicious!
Self-saucing chocolate cherry pudding
125g plain flour
60g caster sugar
2 tablespoons cocoa
2 teaspoons baking powder
A pinch of salt
40g butter, melted and allowed to cool a little
80ml milk at room temperature
A few drops of vanilla extract
1/2 cup tinned cherries
For the sauce
120g brown sugar
2 tablespoons of cocoa
80ml cherry syrup drained from the tinned cherries
160ml boiling water
Preheat your oven to 180 C. Mix together the flour, cocoa powder, caster sugar, salt and baking powder in a bowl. In another bowl mix together the oil, egg, milk and vanilla. Whisk the dry ingredients into the wet and then fold in the cherries.
You can make pudding either in 4 large ramekins (250ml capacity) or 6 medium ramekins or one 20cm square baking dish. Whichever you are using, grease the dish/es and then divide the batter evenly between them. Mix together the brown sugar and the remaining cocoa and sprinkle evenly over the top of each dish. Mix together the boiling water and cherry syrup. Pour evenly over the top of each dish. Make sure there is room to spare because the pudding will rise up quite a lot.
Put your ramekins or baking dish on a baking tray and bake in the middle of the oven – 15 – 30 minutes for the ramekins or 40 – 45 minutes for a single dish. Do not over bake or you will lose your sauce.
Serve hot with either cherry frozen yoghurt, vanilla ice-cream or whipped cream and any leftover cherries from the tin.
Serves 4 – 6