Self-Saucing Chocolate Pudding

From: hjhawth Hawthorne

On Aug 12, 2008

This was a really easy but rewarding recipe!! Everyone loved it. I followed the recipe exactly and thought it was perfect.

From: Kate's Kitchen

On Aug 13, 2007

I have been using a very similar recipe for years to great effect. The only difference is I use 2 cups of hot water. So there is room to experiment depending on whether you like a thick or more runny sauce. Its one of the easiest deserts to make yet it always impresses. Thank you PetsRus, I don't need to post my recipe!!

From: JustJanS

On Aug 30, 2003

I checked 3 similar recipes after reading the 2 reviews that wanted extra richness. This has more cocoa than any of those did, and thy all use water. They also all used an egg. I bit the bullet and added the egg as I couldn't have put it in the oven without it in the end. This was good, real comfort food for a cold night, but consider adding a large egg with the milk.

From: jimstoic

On Jul 9, 2003

This is an amazingly simple and delicious recipe. Two caveats: (1) the cake part of the recipe, which starts on the bottom and floats to the top during baking, could not, at least for me, be "poured" into the prepared dish as per step 5 because it is more like a dough than a batter. It worked beautifully anyway. (2) I agree with the comment that the sauce part might be better if made with milk rather than water. Even skim milk or the addition of some nonfat dry milk might make it a little thicker. I baked mine in a standard loaf pan.