One of the best things about the weather turning colder is that it’s a perfect excuse to bake something really decadent and comforting. I recently did just this and in so doing, I found my new go-to self-saucing chocolate pudding.
This isn’t just any self-saucing chocolate pudding. It’s a gorgeous combination of light, spongy cake dotted with melted chocolate, while underneath is a layer of gooey, thick pudding. What makes this particular recipe so brilliant is that it’s lightened up with Greek yoghurt, which is one of my most favorite ingredients to bake with.
My variations in this recipe included using raw cacao powder instead of regular cocoa powder, and I replaced roughly 1/2 of the caster sugar with coconut sugar (although next time, I might use all coconut sugar), to make it *slightly* healthier. For the chocolate, I used Lindt 70%, of course.
When these little beauties come out of the oven, serve them up straight away with a dollop of room-temperature Greek yoghurt. The tang of the yoghurt brings the puddings up to another level, making them completely and insanely irresistible.
This recipe has truly won me over and is one of my most favorite recipes I’ve ever made. It’s very easy to make and uses basic ingredients from the pantry and refrigerator (presuming you don’t plan on using coconut sugar or raw cacao!). It’s also a great crowd-pleaser, so next time you have guests who are feeling a bit chilly during these autumn evenings, pop into the kitchen and whip up a batch of these. They’ll love you for it!
- 1 cup plain flour
- 4 tbsp cocoa powder, divided
- 75g dark chocolate, finely chopped, plus extra, to serve
- 1½ tsp baking powder
- ¾ cup caster sugar
- ½ cup Greek yoghurt, room temp, plus extra, to serve
- 2 tbsp butter, melted and slightly cooled
- 1 egg, room temp
- ⅓ cup brown sugar
- Preheat the oven to 180°C. Mix the flour, 3 tbsp of the cocoa powder, chopped chocolate, baking powder and caster sugar together in a large bowl. Stir the yoghurt, butter and egg together in a jug and then stir this mixture into the dry ingredients. Spoon into 6 smallish ramekins or ovenproof dishes.
- Place the brown sugar and remaining tbsp of cocoa powder in a measuring jug and gradually stir in 250ml boiling water. Stir until the sugar has dissolved. Pour carefully and evenly over the six puddings and bake for 20-25 minutes, until firm to the touch.
- Top with extra chopped chocolate and serve immediately with extra yoghurt on the side.