Self-saucing chocolate pudding is the ultimate dessert – it’s fudgy, rich, sweet and damn right delicious.
While there are many recipes for chocolate pudding out there, this recipe swaps out the butter and replaces it with Australian Extra Virgin Olive Oil (AEVOO).
Baking with your favourite mild AEVOO instead of butter not only gives the pudding a light texture, it also adds a big whack of healthy fats and antioxidants to your baked treats!
We love this pudding served straight from the oven with cream – it’s the perfect sweet finale to a family dinner.
1/3 cup mild AEVOO
1 cup self-raising flour
¼ cup Dutch cocoa
2 tsp baking powder
2/3 cup caster sugar
2 eggs, lightly beaten
½ cup milk
2 tsp vanilla extract
Pouring cream, to serve
1 cup brown sugar
1 Tbsp Dutch cocoa, sifted
Preheat oven to 180C. Grease a 26cm long x 19cm wide x 5cm deep capacity rectangular oven dish.
Sift flour, cocoa and baking powder into a large bowl. In a separate large bowl, put AEVOO, sugar, eggs, milk and vanilla, then whisk until combined.
Using a whisk, gently stir flour mixture into olive oil mixture, in two batches, until a smooth batter forms. Pour into dish, then transfer onto a large oven tray.
To make sauce, combine brown sugar and cocoa in a medium bowl. Sprinkle over batter then pour 2 cups boiling water over the back of a large spoon, directly over batter.
Bake uncovered for 30 minutes until cake is firm, and a thick sauce has formed. Set aside for 5 minutes, then serve with cream.