Monday, 18 February 2013

Hot Chocolate Fudge Pudding

Assalamu alaikum wa rahmatullahi wa barakatuhu!

This recipe is for a Hot Chocolate Fudge Pudding, and was made for my cousin Farzana. It is an easy to make pudding which is self-saucing. This means that by adding a layer of boiling water, brown sugar and cocoa, when baked the sponge provides its own delicious fudge sauce.
You'll be amazed at how easy this recipe, and how good it tastes when baked!

A Simple List of Ingredients:

1. Self-Raising Flour
2. Sugar
3. Cocoa Powder
4. Salt
5. Milk
6. Vegetable Oil
7. Brown Sugar
8. Boiling Water

Bismillah, let's start!

First, preheat the oven to Gas Mark 4.

Place 8 ounces self-raising flour into a large bowl.

Add 6 ounces sugar.

Add 2 tablespoons cocoa powder.

Add 1/4 teaspoon salt.

Stir well to combine.

Add 1/2 cup milk.

Add 2 tablespoon vegetable oil.

Stir well to combine.

Pour the mixture into an ovenproof dish, and set aside.

Next, take 5 tablespoons brown sugar.

Add 1 tablespoon cocoa powder.

Stir to combine.

Spoon the sugar and cocoa mixture evenly over the batter in the dish.

Next, take 1 and 3/4 cups boiling water.

Pour the boiling water over the sugar and cocoa mixture. Bake in the preheated oven at Gas Mark 4 for 45 minutes.

Enjoy hot with vanilla ice cream. Don't worry, the hot fudge sauce is underneath the sponge.


Spice Enthusiast


  1. Does it matter what type of sugar you use?

  2. Salamz r u sure its nt 1 cup milk? Half cup worked out too less

  3. Salamz r u sure its nt 1 cup milk? Half cup worked out too less

    1. For me, 1/2 cup milk was fine. But if you think it could do with more, feel free to add it.

  4. Unfortunately, this recipe did not work out for me. I substituted almond milk for regular- that might have been the cause. I ended up having to add a lot of milk to get something resembling the texture in the photo, and even after baking for a full hour, the final result tasted like raw dough.

    1. So sorry to hear that. Yes, the almond milk may have been the cause.


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