Mexican-inspired hot chocolate self-saucing pudding

Name: Mexican-inspired hot chocolate self-saucing pudding
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8
Ingredients: 65 g coconut oil, plus extra for greasing; 150 g self-raising flour; 1 tsp baking powder; 30 g cocoa powder; 2½ tsp ground cinnamon; ½ tsp cayenne pepper; 160 ml can Essential Coconut Cream; 110 g dark brown soft sugar; 1 British Blacktail Free Range Large Egg; 1 tsp fine sea salt; 1 tangerine, scrubbed, zest; 1 tbsp vanilla bean paste; 60 g No.1 Madagascan Dark Chocolate 75%, cut into small chunks; Double cream or vanilla ice cream, to serve (optional)

A dessert from Crystelle Pereira which challenges you to do the unexpected – pour boiling hot liquid over cake batter! The result is a fluffy spiced sponge, under which sits a luxurious pool of chocolate, flavoured with warming chilli and cinnamon.

5 out of 5 stars(2) Rate this recipe

Vegetarian

Serves8
CourseDessert
Prepare15 mins
Cook25 mins
Total time40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

65g coconut oil, plus extra for greasing
150g self-raising flour
1 tsp baking powder
30g cocoa powder
2½ tsp ground cinnamon
½ tsp cayenne pepper
160ml can Essential Coconut Cream
110g dark brown soft sugar
1 British Blacktail Free Range Large Egg
1 tsp fine sea salt
1 tangerine, scrubbed, zest
1 tbsp vanilla bean paste
60g No.1 Madagascan Dark Chocolate 75%, cut into small chunks
Double cream or vanilla ice cream, to serve (optional)

For the chocolate sauce

30g cocoa powder
150g dark soft brown sugar
½ tsp instant coffee granules (or espresso powder)
1 tbsp dark rum (optional)

Preheat the oven to 180°C, gas mark 4 and grease an ovenproof 25cm frying pan, skillet, or shallow casserole with coconut oil. Sift the flour, baking powder, cocoa powder, cinnamon and cayenne pepper into a large bowl. Mix well to combine.
Put the coconut oil and coconut cream into a separate large, microwave-safe bowl, and microwave on full power for 20-30 seconds, until melted but not hot. Add the sugar, egg, salt, tangerine zest and vanilla paste, then whisk with a balloon whisk until smooth and even.
Make a well in the dry ingredients and slowly pour in the jug’s contents. Using a spatula, gently fold together until just combined and no pockets of flour remain. Pour the batter into the greased pan, then level the top and scatter over the chocolate chunks, pressing them in a little.
For the sauce, combine the cocoa powder, sugar, coffee and rum, if using, in a large jug. Add 300ml boiling water and whisk until smooth. Carefully pour the hot chocolate sauce over the back of a large spoon onto the pudding, until the whole pudding is covered.
Bake the pudding for 20-25 minutes, until the sponge is risen and a skewer comes out clean when inserted about halfway down. No liquid should remain on top of the sponge. Using a large serving spoon, serve immediately, revealing a large pool of chocolate sauce on the bottom. Spoon all over the sponge to serve, with double cream or ice cream, if liked.

Typical values per serving when made using specific products in recipe