Seriously indulgent, fresh from the oven chocolate self saucing puddings with the occasional burst of sweet, succulent and oh so delicious cherries, topped with a scoop of vanilla ice cream and maybe an extra cherry or two.
Need I say more?
I didn’t think so.
Enjoy 🙂
Black Forest Self-Saucing Puddings
recipe adapted from raspberri cupcakes
(Makes 4-8 individual puddings)
Ingredients –
125g (1/2 cup) plain flour
60g (1/4 cup) caster sugar
a pinch of salt
2 tsp baking powder
2 tbsp Dutch processed cocoa powder
1 egg
1/2 cup morello cherries (from jar, drained)
1/3 cup milk (I used skim)
1 tsp vanilla
180g brown sugar
2 tbsp Dutch cocoa
190ml boiling water
60ml Espresso
Method –
Preheat oven to 175’C (350’F)
In a medium size bowl sift first 5 ingredients (flour, sugar, baking powder, salt and cocoa powder).
Pour over milk,
Add vanilla,
then the egg and give it a good stir until well combined.
Next add cherries,
and gently and lovingly fold them into the glorious chocolate cake batter.
Then spoon the cake batter into your ramekins as evenly as you can, then set them aside.
In a small bowl (or jug if your like me) mix brown sugar and cocoa powder then sprinkle over the cake batter. Trying to do so as evenly as possible…..no pressure….
Lastly in the jug/bowl you just used to mix the brown sugar and cocoa, mix water and espresso and pour over cake/sugar filled ramekins, you know the drill….as evenly as you can 😉
Bake for 30 mins or until puddings are firm to the touch and sauce is bubbling deliciously around the edges.
Allow to cool but just momentarily …. as long as it takes to get your ice cream out of the freezer and reach for the scoop/spooning utensil of choice should be the perfect amount of time 🙂
Top with a few extra cherries if you wish and enjoy…..be careful though …remember that pudding sauce was just bubbling deliciously when we pulled it from the oven and although it is going to be indulgently gooey and thick it will also be very hot!
Printer friendly Version –
Ingredients –
125g (1/2 cup) plain flour
60g (1/4 cup) caster sugar
a pinch of salt
2 tsp baking powder
2 tbsp Dutch processed cocoa powder
1 egg
1/2 cup morello cherries (from jar, drained)
1/3 cup milk (I used skim)
1 tsp vanilla
180g brown sugar
2 tbsp Dutch cocoa
190ml boiling water
60ml Espresso
Method –
Preheat oven to 175’C (350’F)
In a medium size bowl sift first 5 ingredients (flour, sugar, baking powder, salt and cocoa powder).
Pour over milk, add vanilla, and egg and stir until well combined.
Next add cherries and gently fold them into the cake batter.
Spoon the cake batter into your ramekins as evenly as you can, then set them aside.
In a small bowl (or jug if your like me) mix brown sugar and cocoa powder then sprinkle over the cake batter. Trying to do so as evenly as possible.
Lastly in the jug/bowl you just used to mix the brown sugar and cocoa, mix water and espresso.
Pour over cake/sugar filled ramekins, as evenly as you can.
Bake for 30 mins or until puddings are firm to the touch and sauce is bubbling deliciously around the edges.
Top with cream (and) or ice cream and enjoy 🙂
Nutritional Info (approx when making 8 individual mini puddings) obtained using fatsecret.com –
Cal – 154
Fat – 1.2g
Carbs – 33.5g
Protein – 3.4g
