Chocolate and Pumpkin Self Saucing Pudding

Overhead image of a pumpkin self saucing pudding with chocolate sauce in a big baking dish.

Chocolate and Pumpkin Self Saucing Pudding

Course: Baked Desserts, Chocolate desserts, Desserts

Cuisine: American, Australasian, British, North American

Prep Time: 30

Cook Time: 30

Total Time: 1

Servings: servings

Calories: 508kcal

Author: Dini Kodippili

This Chocolate and Pumpkin Self Saucing Pudding only takes minutes to prep and 30 minutes to bake. A warm, fudgy, chocolatey, pumpkin spiced cake with a rich, gooey, hidden fudge sauce underneath.

EASY - This pumpkin and chocolate fudge cake is a simple recipe to make. Great for beginners, and a fun recipe to make with the help of kids too!

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Ingredients

Pumpkin spice cake

125 g pumpkin puree about ½ cup
113 g unsalted butter 1 stick / ½ cup
100 g brown sugar ½ cup
1 large egg
80 mL milk ⅓ cup
½ tsp pumpkin spice
155 g AP flour 1¼ cup
1 ½ tsp baking powder
Pinch of salt
1 tsp vanilla extract

Chocolate sauce topping

150 g brown sugar ¾ cup
60 mL bourbon ¼ cup, optional
1 ¼ cup boiling water
2 tbsp cocoa powder I use callebaut cocoa powder
½ tsp pumpkin spice optional
½ cup chopped nuts walnuts or pecans or almonds

Makes: 9inch round

Instructions

Pumpkin spice cake

Preheat the oven to 350°F / 180°C. Butter a 9 inch pie pan, or an equivalent baking dish. Set aside until needed.
Place the butter, pumpkin puree, sugar and salt in a bowl. Whisk to combine.
125 g pumpkin puree, 113 g unsalted butter, 100 g brown sugar, Pinch of salt
Add the egg and pumpkin spice, and whisk until well incorporated.
1 large egg, ½ tsp pumpkin spice
Mix in milk and vanilla and whisk well.
80 mL milk, 1 tsp vanilla extract
Add the flour and baking powder and fold them in to incorporate completely.
155 g AP flour, 1 ½ tsp baking powder
Scrape the batter into the prepared baking dish. Spread evenly.

Chocolate sauce topping

Evenly sprinkle the brown sugar over the top of the batter.
150 g brown sugar
Mix the cocoa powder and pumpkin spice together and sift it evenly over the brown sugar.
2 tbsp cocoa powder, ½ tsp pumpkin spice
Optional - sprinkle a pinch of salt on top.
Mix the boiling water and bourbon together. Carefully pour it over the cake (use a wide spoon as shown in the recipe video in the post, to help evenly pour the water).
1 ¼ cup boiling water, 60 mL bourbon
Sprinkle the nuts over the surface.
½ cup chopped nuts
Bake in the preheated oven for 30 minutes, until the cake is puffed up and cooked through. It'll look a bit wobbly since the cake will be floating over a bed of chocolate fudge sauce.
Remove from the oven and let it cool only slightly, since it should be served hot (but not scalding hot of course!).

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