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.
Ingredients
- 1 cup sugar divided
- 1 cup all-purpose flour
- 1 ½ tsp baking powder (bicarb)
- ¼ tsp salt
- ½ cup cocoa powder divided
- 4 TBSP unsalted butter melted
- ½ cup milk
- 1 egg
- 1 cup California Prunes chopped
- 1 cup boiling water
Instructions
- Preheat the oven to 325°F (160C).
- Pour ½ cup (100g) of sugar into a large mixing bowl.
- Sift the flour and ¼ cup (20g) 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 inch / 22 cm 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.
Notes
Serve with a scoop of vanilla ice cream or whipped cream.
Nutrition
Calories: 191kcalCarbohydrates: 37gProtein: 3gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 25mgSodium: 113mgPotassium: 194mgFiber: 3gSugar: 23gVitamin A: 268IUVitamin C: 0.1mgCalcium: 58mgIron: 1mg