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Malt chocolate self-saucing pudding

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 4 Oct 24
Updated: 24 Oct 24

The nutty, toasted flavour of malt brings an extra layer of comfort to this easy, self-saucing chocolate dessert. Bring it to the table, arm everyone with a spoon and dig in!

Discover more irresistible chocolate desserts.

Easy
October 2024

Test kitchen approved

Serves 6-8
Hands-on time 15 min. Oven time 45 min

The nutty, toasted flavour of malt brings an extra layer of comfort to this easy, self-saucing chocolate dessert. Bring it to the table, arm everyone with a spoon and dig in!

Discover more irresistible chocolate desserts.

Nutrition: Per serving (for 8)

Calories: 567kcals
Fat: 24g (15g saturated)
Protein: 7.4g
Carbohydrates: 79g (52g sugars)
Fibre: 2.4g
Salt: 0.5g

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Before you start

Liquid barley malt extract is available from larger supermarkets or health food shops, including Holland & Barrett. If you can’t find any, use 3 tbsp Ovaltine or Horlicks powder in the cake mixture and stir 1 tbsp into the caster sugar topping mixture.

Before you start

Ingredients

300g self-raising flour
200g light brown soft sugar
100g golden caster sugar
2 tbsp cocoa powder
200g unsalted butter, melted and cooled
250ml whole milk
2 medium eggs
1½ tbsp liquid barley malt extract (see Before You Start)
Vanilla ice cream to serve

For the sauce

80g golden caster sugar
2 tbsp cocoa powder
400ml just-boiled water
½ tbsp liquid barley malt extract (see Before You Start)

Specialist kit

2.5 litre oven dish (about 20cm x 25cm)

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Method

Heat the oven to 180°C/160°C fan/gas 4. Combine the flour, both sugars, the cocoa powder and a pinch of salt in a large bowl. In a large jug, stir together the melted butter, milk, eggs and 1½ tbsp malt extract. Use a balloon whisk to mix the wet ingredients into the dry until smooth. Pour the mixture into the oven dish and smooth the top.
For the sauce, combine the caster sugar with the cocoa powder in a medium bowl, then scatter the mixture evenly over the top of the cake batter. Pour the hot water into a heatproof jug, then add the ½ tbsp liquid barley malt extract and mix. Gently pour the mixture over the back of a spoon onto the top of the cake so the surface is coated evenly. The two toppings will gradually sink to the bottom as the pudding cooks to make the sauce.
Bake for 40-45 minutes until the cake is set and springy to the touch. Leave to stand for 5 minutes before serving with scoops of vanilla ice cream.