Self-Saucing Chocolate Pudding

Watch this video to find out how to make a self-saucing chocolate pudding 5 ingredients is all you need to make this indulgent, gooey chocolate dessert! It contains ice cream in the batter, making it super hacky

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Full recipe

Serves 4-6
Hands-on time: 15 minutes
Hands-off time: 25 minutes

INGREDIENTS

For the pudding batter:
2 cups SPAR Vanilla Flavoured Ice Cream
2 cups (226g) self-raising flour
cup (70g) cocoa, plus extra for garnish
2 SPAR Large Free Range Eggs

For the sauce:
cup SPAR Brown Sugar
2 tbsp cocoa

Serving suggestion:
SPAR Vanilla Flavoured Ice Cream
Fresh mint sprigs

*Microwave cooking times may vary due to wattage; use the timings below as a guide.

METHOD

For the pudding batter:
1. Preheat the oven to 150C using the fan-assisted setting and grease a square baking dish (20cm) with non-stick cooking spray.
2. In a large heatproof jug, heat the SPAR Vanilla Flavoured Ice Cream on high in 30 second intervals until melted.
3. Sieve the self-raising flour and cocoa into a large bowl. Add the SPAR Large Free Range Eggs.
4. Pour the melted SPAR Vanilla Flavoured Ice Cream into the bowl and whisk together until smooth and lump free.
5. Pour the pudding batter into the greased baking dish.
For the sauce:
6. In a small bowl, mix together the SPAR Brown Sugar and cocoa until combined.
7. Sprinkle the sugar mixture over the pudding batter and gently pour 1 cups of hot water over the pudding. *Chefs Tip: Gently pour the boiling water over the back of a tablespoon to prevent the water from making holes in the batter!
8. Bake the pudding on the bottom shelf for 20-25 minutes until cooked through and firm on the top but saucy at the bottom.
9. Using a small sieve, dust 2 tsp of cocoa powder over the pudding.
10. Scoop the pudding into bowls. Serve with a scoop of SPAR Vanilla Flavoured Ice Cream. Garnish with a fresh mint leaf and ENJOY!

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