Self Saucing Chocolate Pudding Cake
- 115 g / 4oz butter melted and cooled
- 2 eggs
- 1/3 cup milk
- ¼ cup bourbon or substitute with another ¼ cup of milk for a non-alcoholic version
- 115 g / 4oz white sugar
- 180 g / 6.3oz AP flour sifted
- 2 tsp baking powder
- ½ tsp salt
- 30 g / 1oz cocoa powder sifted
- 120 g /4.2oz semi sweet chocolate chips
- 115 g / 4oz strawberry/raspberry jam jelly
- 150 g / 5.3oz brown sugar 3/4 cup
- 3 tbsp cocoa powder
- 400 mL boiling water
- 3 tbsp bourbon optional
Cake (Pudding Base)
Butter a 8-9 inch oven-safe deep dish. Preheat oven to 350°F/180°C.
Combine the melted butter, bourbon (if using) and milk, and then whisk in the eggs.
Mix the sifted flour, baking powder, cocoa powder, salt in a separate bowl and stir in the sugar.
Add the wet ingredients to the dry ingredients while mixing. Mix until you have a smooth batter. Add the chocolate chips and stir them in.
Scrape the batter into the prepared oven-safe dish and spread it evenly. Add a dollop of jam on top and spread. Set aside.
Combine brown sugar and cocoa powder together. Sprinkle this evenly on top of the batter.
Measure out the boiling water and stir in the bourbon (if using).
Pour the boiling water on top of the batter. (To pour it evenly, you could pour it along the back of a large spoon, while moving the spoon over the surface of the batter).
Immediately place in the oven and bake for 30-35 minutes, until the middle of the cake/pudding is springy to the touch.
Remove from the oven, let it cool for a few minutes. Serve while warm with whipped cream or a dollop of ice cream.