Gooey Chocolate Pudding Cake
You’ll love this luscious, luxurious chocolate pudding cake by Chef Peter Sidwell that makes its own rich fudgy sauce while it bakes. Serve it warm with a scoop of vanilla ice cream or whipped cream.
- 1 cup sugar, divided
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup cocoa powder, divided
- ¼ cup unsalted butter, melted
- ½ cup milk
- 1 egg
- 1 cup California Prunes, chopped
- 1 cup boiling water
Preheat the oven to 325°F
Pour ½ cup of sugar into a large mixing bowl.
Sift the flour and ¼ cup of the cocoa powder into the bowl with the sugar, and make a well in the center.
In a separate bowl, whisk together the melted butter, milk, and egg.
Pour the whisked ingredients into the well, add the chopped California Prunes, and fold the ingredients together until well combined.
Spread the mixture evenly into a greased, non-stick, 9” square baking dish.
Mix the remaining sugar and cocoa, and sprinkle across the top of the pudding.
Carefully pour the boiling water over the top of the pudding. This will create a sauce that will sink to the bottom of the pudding while it bakes.
Bake for 30-35 minutes until the top is firm.
Leave to stand for 10 minutes to cool slightly before serving.