Self saucing chocolate pudding. Quick and easy, no complicated method, and a mere 20p a serving

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Self saucing chocolate pudding. Quick and easy, no complicated method, and a mere 20p a serving

Faggots





I fancied a little chocolate pudding yesterday, one of those ones that makes it own sauce. I found a recipe and set too. I’ve changed it a bit, cutting the sugar by half as it seemed too much, and it was.

Self Saucing Chocolate Pudding

Priced at Asda using mySupermarket, July 2017

150g self raising flour, value flour, 55p/1.5kg, 5p
150g sugar, 64p/1kg, 10p
30g cocoa, £1.69/250g, 20p
125ml milk, 99p/2.27 litres, 5p
Tsp vanilla extract, £1.29/35ml, 18p
30g melted butter, £1.18/250g, 14p

100g sugar, 64p/1kg, 6p
60g cocoa, £1.69/250g, 40p
425ml hot water

Total cost £1.18
Total nutrition 1514 calories, 226g carbs, 45g fat, 38g protein

Cost per portion (6) 20p
Nutrition per portion (6) 252 calories, 38g carbs, 7g fat, 6g protein

To Serve Two

35g self raising flour
35g sugar
7g cocoa
40ml milk
quarter tsp vanilla extract
7ml melted butter

15g sugar
15g cocoa
106ml water

 

Mix the flour, sugar and cocoa. Melt the butter and add the vanilla and milk. Mix into the flour mixture and stir well. Pour the mixture into a 2 litre oven proof dish. I added a touch more milk as the mixture was quite thick.

If you are serving 2 people, use 2 x 120ml ramekins or a small dish with a 240ml capacity

 

Self saucing chocolate pudding

 

Mix the remaining sugar and cocoa together and sprinkle over the top of the batter.

Self saucing chocolate pudding

 

Now trickle over the hot water.

Self saucing chocolate pudding

 

Bake at 190c for about half an hour. It will probably look as if it needs more cooking when you take it out, but it is the sauce bubbling about. I’ve found that even the ramekins take 25-30 minutes

Self saucing chocolate pudding

 

Serve on its own, with a splash of cream or a dollop of ice cream. It’s  seriously good!

Self saucing chocolate pudding

 

Self saucing chocolate pudding

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Verdict

This really hit the spot. I just had a little, which was all I wanted, with a trickle of cream. I’m not sure that the separate step of sprinkling over the sugar and cocoa, then the water is necessary. Wouldn’t it work if it was all mixed in together? I’ll try that next time.

The sugar reduction was fine, I didn’t notice at all, it was more than sweet enough. The original recipe uses dark brown sugar, but I didn’t want to.

I used a shallow dish, if you use a deeper one, it may take longer to bake through. The original recipe I was looking at said to bake it for 50 minutes, which would have been far too long for mine in this dish.

The original also said it would serve 6, which it would, and is too much for just the two of us. Many recipes I looked at also said to serve 6, and used just one egg which is difficult to scale down. The reason I started with this one was that it didn’t use an egg at all, so I can scale it down much more easily.

If there are more of you, this amount could well work for you. Hollow legged teenagers could have seconds, it’s good cold, and it looks like it would freeze alright as well.

I’ll do it again in a couple of weeks and make enough for two and let you know how it goes. Once I know it’s alright, I’ll update this post.

In the meantime, I’m wondering if I could use our bountiful loganberries somehow in a self saucing pud.

 

self-saucing-chocolate-pudding

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14 Comments

14 Comments

  1. Lesley

    Excellent, glad you found it easy too

  2. Lisa Conn

    Served this for friends and there were clean bowls all round! Thanks for the recipe, it was very easy.

  3. Lesley

    Ooh, that sounds really good!

  4. Susan

    Hi Lesley. I don’t think it would work to mix everything together; it wouldn’t separate into sponge and sauce. However, an old fashioned pudding here in Australia is Lemon Delicious, which does separate as it bakes. Everything goes into the baking dish together, but it is necessary to separate the eggs, beat the whites and fold them into the batter before baking, so it’s actually slightly more work than the chocolate pud. It is, as its name suggests, delicious. This is the recipe I use:

    Lemon Delicious

    1 tablespoon butter, melted
    3/4 cup sugar
    2 tablespoons SR flour
    juice and rind of 1 large lemon
    1 cup milk
    2 eggs, separated

    Put all ingredients other than egg whites in a bowl.
    Put the whites in another bowl.
    Beat the whites until stiff.
    Beat ingredients in first bowl until smooth. (No need to wash beaters)
    Fold whites into batter gently
    Pour into greased baking dish (4-5 cup capacity)
    Place dish in a larger one of warm water
    Bake at 180C 45-60 minutes. (Depends on how deep your dish is)
    Stand for 10 minutes before serving to allow sauce to thicken.
    Can also be eaten warm or cold.

  5. Lesley

    oh did I miss off the quantity? Thanks,changed it now.

    glad you liked it, much much too easy to have more than a sixth!

  6. Lucy

    We tried this last night for dinner with the last of some yellow sticker cherries on the side and it was lovely- it made 4 portions for us (but we’re greedy pudding eaters!). As a small note, you’ve missed out the quantity of cocoa powder in the topping (I just worked it based on your costing in the main recipe). Thanks for such a great recipe, we’ll be making it again, it was great to have a pudding made purely from on hand storecupboard ingredients!

  7. Lesley

    It was! I need to scale it down to cater for two, all those leftovers are much too tempting!

  8. Mystica

    I’ll stick to your receipe. It sounds and looks delicious.

  9. Sarah

    No Lesley, I haven’t tried mixing all the ingredients together, but that would be so much easier. I may try and experiment next weekend when it is less hectic here.

  10. Lesley

    Susan, Sarah, what I am wondering is if I could mix ALL the ingredients together. So the batter ingredients AND the topping ingredients, all in one go, in one bowl
    Ever tried that?

  11. Lesley

    Maria – I’ve been wondering if I could make one with raisins in, so I’ll have a play at some point and see if I can get one to work

  12. Susan

    It’s fine to mix the sugar and cocoa for the sauce into the hot water. You can also do this in the same bowI as the pudding mixture once that has been scraped in to its baking dish. I’ve done it that way for years. A favourite with my family, and so economical. I love your site and your recipes.

  13. Sarah

    We make a microwave version of this occasionally, that too has 2 steps regarding cocoa & sugar mix then the water. I am also curious if I can combine all of them first then add to the top of the pudding. Our decision to have this is usually last minute hence using a microwave version, not the best time to experiment. I like serving it with sour cream or creme fresh or natural yoghurt depending on what we have in.
    I look forward to your updates. I’m now craving this for breakfast.

  14. Maria McKenzie

    When my children were young, they loved this kind of self-saucing pud. I often made a similar one to this as well as a lemon one, and also a pudding that effectively became a baked raisin sponge pudding with egg custard underneath. I found the recipe in a Victorian cookery book that I bought at a jumble sale and which, unfortunately, I lost at some point. The pudding was called “Hunter’s Pudding”. I’ve looked online since to find the recipe. There are plenty out there with the same or a similar name, and they tend to contain dried fruit, but none of them seem to be self-saucing. Many are steamed or boiled rather than baked and others recommend serving with custard which was unnecessary with the pudding that I used to make.

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