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betty's self saucing black forest pudding

RecipesandSmallTalk avatar
Recipe by
Betty Bramanis
@RecipesandSmallTalk
Sydney

A rich chocolate and cherry dessert inspired by my favourite German cake. Filled with cherries, a chocolate custard/pudding layer and topped with a deep chocolate cake - this is delicious! The sauce ends up under the cake and you are left with a slightly crunchy topping. I have been playing with this recipe for a while and am finally happy with the result :) This makes a large tray full (due to my family size), feel free to cut the quantities if needed. This re-heats beautifully and can be made a good hour or two ahead of time. This is best served hot or warm.

yield serving(s)
prep time 10 Min
cook time 50 Min
method Bake

Ingredients For betty's self saucing black forest pudding

  • 2 c
    self raising flour
  • 1 1/2 c
    sugar
  • 4 Tbsp
    cocoa powder
  • 2 tsp
    vanilla or brandy essence
  • 4 Tbsp
    butter, melted (use a dairy free option for vegan cooking)
  • 3/4 c
    cherry liquid (if there isn't enough, do so by adding milk/or soy or almond milk)
  • 1 large bottle
    sour cherries
  • "SAUCY" INGREDIENTS
  • 1 1/2 c
    brown sugar
  • 1/2 c
    cocoa powder
  • 4 c
    boiling water

How To Make betty's self saucing black forest pudding

  • 1
    Pre-heat oven to 375oF (180oC) and well grease a large brownie style tray (I use a large pyrex dish).
  • 2
    Strain the cherries (keeping the liquid) and scatter over the base of the tray.
  • 3
    In a large mixing bowl, blitz the other ingredients for the topping together. It will be rather THICK this is right. Carefully spoon over the cherries and smooth out with the back of a spoon or a fork.
  • 4
    To make the "Saucy" layer: using a sieve, sieve the cocoa and brown sugar over the cake layer. Please don't miss this part - this prevents cocoa lumps (they are not very nice to eat).
  • 5
    Gently pour over the boiling water - I pour the water over the back of a spoon so that it falls more gently over the cake and doesn't disrupt the cocoa/brown sugar mixture too much.
  • 6
    Carefully transfer the pan to the pre-heated oven and bake for 50 - 55 minutes. Leave to cool for a full 10 - 20 minutes before serving.
  • 7
    This can be served with: chocolate ice-cream, vanilla ice-cream or whipped cream OR if you're celebrating - all of the above! For vegan option - a rich vanilla bean or chocolate soy ice-cream is best (or both!)
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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