Having bought ramekins, I am now over the moon with the simplicity of using them for all sorts of things. Of course, Chocolate pudding had to be it. When I was growing up, we would call this a self-saucing pudding, but call it what you want, it is super yummy and just more-ish. This is where using ramekins really helps, it is a simple form of portion control. I allow myself only one, but I don’t feel like I haven’t had enough to satisfy. I used this recipe as a base, and halved the quantities. The results were amazing.
- 1/2 cup all-purpose flour
- 40ml unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg
- 1/2 cup granulated sugar
- 40ml milk
- 2 tablespoons unsalted butter, melted and cooled
- 1 teaspoon pure vanilla extract
- 90ml firmly packed dark-brown sugar
- 3/4 cups boiling water
Preheat oven to 350° F/180° C/160° C Fan assisted. In a large bowl, sift together flour, half of the cocoa powder, baking powder, and salt, set aside.
In a medium bowl, whisk together eggs, granulated sugar, milk, butter, and vanilla; add to flour mixture. Stir batter until just combined. Spread batter evenly into an 8 cup shallow baking dish. Set aside.
In a medium bowl, whisk together remaining cocoa powder, brown sugar, and boiling water. Pour liquid evenly over batter, do not mix.
Bake until a tooth pick or skewer inserted into the center of the cake comes out with crumbs adhering to it, 30 to 35 minutes (20 – 25 minutes for ramekins). Let cool 10 minutes. Serve warm with vanilla ice cream or whipped cream (or custard).