Self Saucing Chocolate Pudding by Karyn

Decadent Chocolate Self Saucing Pudding

Cooking set up: Induction
Category: Dessert
The chef rates this meal: ⭐⭐⭐⭐⭐

Why this recipe works

The Adventure-Q creates a gentle steaming environment that produces an incredibly soft, fluffy chocolate pudding while allowing the rich chocolate sauce to form underneath. Steaming keeps the pudding moist and tender, making it an easy camping dessert with minimal equipment and maximum comfort.

Karyn’s notes:

Self-saucing pudding was introduced to me by my mother-in-law in the 1980s. It’s a dessert she has always enjoyed, and it regularly appeared on the menu at our family gatherings. It’s one of those classic comfort desserts that never goes out of style.

Time

Preparation: 15 minutes
Cook time: 12 minutes

Ingredients

Chocolate Sauce

• 1 cup brown sugar, loosely packed
• ¼ cup cocoa powder
• 1¼ cups boiling water

Batter

• 1 cup self-raising flour
• ⅓ cup white sugar
• ¼ cup cocoa powder
• ¼ teaspoon salt (or a pinch)
• ½ cup milk (full cream, skim or plant-based)
• 4½ tablespoons oil or melted butter
• 1 egg
• 1 teaspoon vanilla extract

Taste test notes

Steaming creates a beautifully light pudding with a soft sponge and rich chocolate flavour. Unlike oven-baked versions, the sauce is absorbed more into the cake, making every bite moist and chocolatey without being overly sweet. It’s delicious served warm straight from the Adventure-Q and just as enjoyable the next day, although the sauce will have been fully absorbed into the sponge.

Method

1. Fill the base of the Daymo Adventure-Q with water and bring it to a steady simmer. On the induction plate using the BBQ setting at 160°C, the water reached a rapid simmer in approximately 4 minutes.
2. Place a cake rack or trivet inside the base so the cake tin sits above the simmering water.
3. Boil the water needed for the chocolate sauce.

Prepare the sauce:

4. In a bowl, whisk together the brown sugar and cocoa powder. Set aside.

Prepare the pudding batter:

5. In a separate bowl, whisk together the white sugar, cocoa powder and salt.
6. Add the milk and oil (or melted butter), then whisk in the egg and vanilla.
7. Sift in the self-raising flour and gently mix until just combined. Do not overmix. The batter should resemble a thick pancake mixture.
8. Spread the batter evenly into a suitable cake tin.
9. Sprinkle the reserved cocoa and brown sugar mixture evenly over the top.
10. Slowly pour the boiling water over the back of a spoon so it gently covers the pudding mixture without disturbing the topping.
11. Carefully place the cake tin onto the rack inside the Adventure-Q.
12. Fit the dome lid with the vent slightly open and steam for approximately 10-12 minutes. If using a smaller, deeper cake tin, allow a few extra minutes.
13. The pudding is ready when the sponge feels soft and springs back lightly when touched.
14. Carefully remove the cake tin from the Adventure-Q and allow it to rest for 2-3 minutes before serving.

Enjoy!

Anything the chef would change for next time?

I’d add another ¼ cup of boiling water to create a little more sauce and would love to serve it with custard. I also think a packet self-saucing pudding mix would work just as well using this steaming method.

Add more honey.

Submitted by: Karyn, East Maitland, NSW

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