Chocolate and Coconut Spiced 
Self-Saucing Pudding

Serves 6–8 

Hot puddings are a great thing to make and eat in the cold weather, there is something so comforting and warming about them. Whether you enjoy this with cold ice cream, add more depth with some double cream, or just enjoy it on its own, this chocolate pudding has a lovely puddle of sauce at the bottom. The addition of cinnamon and cardamom would make anyone go for seconds.

INGREDIENTS

For the pudding

• 150g (5½oz) unsalted butter, softened, plus more for the dish

• 150g (5½oz) golden caster sugar

  Chetna's Easy Baking: With a Twist of Spice Chetna Makan

• 3 large eggs 

• 1 teaspoon ground cinnamon

• 1 teaspoon ground cardamom 

• 1 teaspoon baking powder

• 100g (3½oz) self-raising flour 

• 50g (1¾oz) cocoa powder

• 100g (3½oz) dark chocolate chips 

For the sauce

• 50g (1¾oz) light soft brown sugar

• 20g (¾oz) cocoa powder

• 4 teaspoons boiling water

• 400ml (14fl oz) can of good- quality, full-fat coconut milk

DIRECTIONS

Preheat the oven to 180°C (350°F), Gas Mark 4. Butter a baking dish of 1.7 litre (3 pint) capacity that is at least 7.5cm (3 inches) deep. 

In a bowl, using an electric whisk, beat the butter and sugar for a couple of minutes until pale and fluffy. Now add the rest of the ingredients, except for the chocolate chips, and whisk for another minute. Add the chocolate chips and fold them in. Transfer the batter to the prepared baking dish. 

Make the sauce in a separate bowl, mixing the sugar, cocoa powder and measured boiling water until it forms a smooth paste. Now add the coconut milk and whisk it together. Pour this very gently and evenly over the batter and bake for 35–45 minutes. 

Serve it warm with some ice cream or double cream. 

Chetna’s Easy Baking: With a Twist of Spice by Chetna Makan, Hamlyn 2022.  Photo: Nassima Rothacker

When you shop using our links, we earn a small commission. It’s a great way to support public media at no extra cost to you!