Magic Chocolate Pudding is one of the most requested puddings in this house. The boys not only like to eat this one, but to watch it being made and see the 'magic' part of it.
It is a self-saucing pudding, which means that you pour the sauce mixture on top of the uncooked cake mixture, while your family think you have lost your marbles! As the cake cooks, the sauce sinks down to the bottom, helping to keep the cake moist, and also leaving you with a lovely chocolate sauce at the bottom.
for the pudding:
4oz dairy-free margarine
4oz Dove's Farm Wheat-Free Self Raising Flour
2tbsp cocoa powder
for the sauce:
300ml boiling water
4oz brown sugar
another 2tbsp cocoa powder
-Put all of the pudding ingredients into a bowl and beat well with a mixer until really smooth and creamy.
-Spread into a pudding dish. It doesn't look like an awful lot of mixture at first, don't worry!
-In a jug, dissolve the brown sugar and cocoa in the boiling water.
-Pour this, slowly, over the pudding mixture.
-Bake for about 25-30 minutes at 180C. The pudding will have come away from the edges of the dish when it is ready, and you will see the sauce bubbling up the sides.
I like my chocolate puddings without cream, but I know others prefer cream or ice cream with it.
As a little footnote, one variation of this pudding that I love is, add about 150g of raspberries to the pudding mixture once it has been beaten together. Pour on the sauce as normal. The raspberries melt into a lovely jammy-ness. My husband isn't such a big fan of puddings that are all chocolate but he loves this with the raspberries in it.