Self-Saucing Chocolate Pudding

I have fond memories of the magic that is self-saucing chocolate pudding from when I was a kid. However, my memories consist of me helping mum empty the packet mix into a microwavable bowl and cooking the pudding in the microwave.

I actually have nightmares about baking in the microwave.

Despite this I was always amazed at how the pudding rose above the sauce and it was always delicious (cf to the rest of Mum's cooking) despite its shocking origins.

I've been wanting to make one for a while but it just never happens. However, my friend Maree was visiting me on her 12 month world tour and I decided to make it for dessert (since I don't have any cake tins yet and it was the only thing I could think of to cook in a Pyrex dish with the ingredients I had). So here it is!

 Self-Saucing Chocolate Pudding

Pudding:

1 cup of flour

3 tsp baking soda

3 tbsp cocoa powder

1/2 cup brown sugar

80g butter melted

1/2 cup soy milk

1 tbsp ground flax seed w/ 3 tbsp water*

Sauce: 

1/4 cup brown sugar

2 tbsp cocoa powder

1 1/4 cup boiling water

For the pudding mix the dry ingredients together. Mix the flaxseed with the water until it is thick and creamy and add the rest of the wet ingredients. Then very slowly add the wet ingredients to the dry ingredients stirring as you add. Pour into an oven safe dish (I used a round Pyrex dish) and smooth the top.

For the sauce mix the two dry ingredients together and then sprinkle over the top of the pudding mix in the dish. Then very slowly pour the boiling water on top of the pudding as well. It's best to use a spoon to do this so that the sugar mixture isn't too disturbed and you get an even sauce.

Put the Pyrex dish onto a tray (to collecting spilling liquids in the oven).

Bake for 40 minutes and serve immediately with soy ice cream!

* Or other 1 egg equivalent.