Classic Chocolate Self-Saucing Pudding

Name: Classic Chocolate Self-Saucing Pudding with Caramel Sauce & Cream | Serves 4
Total time: 40 min
Yield: 2
Cuisine: British
Ingredients: 1 packet Caramel Sauce; 1 packet Chocolate Brownie Mix; 1 packet Cream

with Caramel Sauce & Cream | Serves 4

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Finish your fine-dining feast with the very best kind of chocolate pudding—a self-saucing one! Cakey on top and with a rich chocolate sauce underneath, it's an indulgent dessert that is sure to please.

Tags:

Easy

Allergens:

Milk

•Wheat

•Gluten

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total40 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

/ Serving 2 people

1 packet

Caramel Sauce

(Contains: Milk; May be present: Soy, Sesame, Almond, Cashew, Fish, Eggs, Wheat, Gluten. )

1 packet

Chocolate Brownie Mix

(Contains: Wheat, Gluten; May be present: Soy, Sesame, Almond, Cashew, Peanuts, Hazelnut, Pine nut, Pistachio, Macadamia, Pecan, Milk, Brazil nut, Walnut. )

1 packet

Cream

(Contains: Milk; )

Nutrition Values

Calories1530 kcal

Energy (kJ)6420 kJ

Fat60 g

of which saturates37.9 g

Carbohydrate232 g

of which sugars191 g

Dietary Fibre0.9 g

Protein13.9 g

Sodium609 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Preheat oven to 180°C/160°C fan-forced. Melt butter in the microwave or in a saucepan.

Reserve 2 tbs of chocolate pudding mix and set aside.

Crack eggs into a large mixing bowl. Add remaining chocolate pudding mix, milk, melted butter and a pinch of salt. Stir until well combined.

Pour chocolate pudding mixture into the baking dish. Evenly sprinkle over reserved chocolate pudding mix, then gently pour 1 1/4 cup boiling water over the back of a large metal spoon to cover the pudding.

Bake until the pudding is just set and the centre has a wobble, 35-38 minutes. Remove from oven and rest the pudding for 5 minutes. TIP: Pouring the water over the back of a spoon is a gentle way of adding the water without damaging the pudding.

Divide chocolate self-saucing pudding between bowls. Serve with cream and caramel sauce. Enjoy!