Best 6 Gooey Chocolate Puddings Recipes

GOOEY CHOCOLATE PUDDING CAKE

Steps:

• Preheat the oven to 350 degrees F.
• For the cake: Whisk together the sugar, flour, cocoa, baking powder and salt in a bowl. Whisk in the milk, butter and vanilla. Stir together until smooth with a wooden spoon or spatula.
• Pour the batter into an ungreased 9-inch square baking pan. Use an offset spatula to level into pan.
• For the topping: Whisk together the sugars and cocoa and sprinkle it evenly over the batter. Pour the hot water over the top, resist the temptation to stir it into the batter.
• Bake about 30 minutes, you want the center to bubble and look almost set, almost like an undercooked brownie. Take out of the oven and let stand 15 minutes. Serve in dessert dishes, spooning sauce from bottom of pan over top. Serve with mint chocolate chip ice cream, if desired.

GOOEY TOFFEE PUDDINGS

Steps:

• Lightly grease 8 mini metal pudding basins that each hold around 200ml. Place a small disc of baking parchment in the base of each one.
• To make the sauce, put the sugars and butter in a small saucepan and cook over a low heat until the butter melts and the sauce is glossy, stirring regularly. Add the cream and bring to a simmer. Cook for 1 min, stirring constantly. Remove from the heat and divide between the pudding basins. Leave to cool for 30 mins.
• Heat oven to 200C/180C fan/gas 6. Beat the butter, sugar, eggs and flour together in a large bowl with a wooden spoon or electric whisk until pale and thick. Spoon the mixture into the pudding basins and place them in a small roasting tin.
• Add cold water to the roasting tin until it rises just 1cm up the sides of the basins. Place the tin in the oven and bake for about 25 mins or until well risen and a skewer inserted comes out clean.
• Take the tin out of the oven and, one at a time and holding firmly with a dry tea towel, loosen the sides of each pudding with a round-bladed knife. Turn out onto 8 warmed dessert plates, or arrange on a platter. Serve hot with cream or ice cream, if you like.

GOOEY CHOCOLATE PUDDING CAKE

Steps:

• Heat oven to 350 degrees F.
• In a large bowl, mix together 3/4 cup sugar, flour, 1/4 cup cocoa, baking powder and salt.
• Add in the milk, butter, and vanilla and stir until smooth.
• Pour batter into an ungreased 9 x 9 inch square baking pan.
• Stir together remaining 1/2 cup sugar, brown sugar and remaining 1/4 cup cocoa; sprinkle mixture evenly over batter.
• Pour hot water over top; do not stir (I know that it sounds weird, but I promise that it will all work out!).
• Bake 35 to 40 minutes or until center is almost set (you do not want to over cook or it will not have the warm gooey pudding in the bottom).
• Remove cake from oven and let cool for about 15 minutes. When you scoop the cake into serving dishes, be sure to spoon the sauce from the bottom of the pan over the cake. Top with ice cream and hot fudge if desired.

OOOEY GOOEY CHOCOLATE SELF SAUCING PUDDING

Steps:

• Preheat the oven to 180 degrees Celsius Grease an ovenproof dish around 2 litres.
• Sift flour, sugar and cocoa into a large mixing bowl.
• Add combined milk butter and vanilla essence and stir until smooth. Pour mixture into baking dish.
• Sift combined brown sugar and extra cocoa evenly over the top of the pudding mix.
• Gently pour the water over the pudding, using a spoon to break the flow.
• Transfer to oven and bake for approx 50mins.
• Serve hot from the oven, dusted with icing sugar, ice cream and or cream.

SLOW-COOKER GOOEY CHOCOLATE PUDDING CAKE

Steps:

• Spray 4 1/2-quart slow cooker with baking spray with flour.
• In large bowl, beat cake mix, water, melted butter, eggs, vanilla and pudding mix with electric mixer on medium speed until smooth. Pour batter into slow cooker.
• Fold frosting into batter in slow cooker with spoon, leaving ribbons of frosting running through batter.
• Cover; cook on High heat setting 2 to 3 hours or until cake is set in center. To serve, spoon hot cake from slow cooker, and top with scoops of ice cream.

GOOEY CHOCOLATE PUDDINGS

Steps:

• Before you've even taken your coat off, put the chocolate and butter in the top of a double boiler above simmering water.
• Whisk every now and again until melted.
• In a bowl, whisk together the eggs, sugar, and flour until just blended.
• Gradually whisk in the melted chocolate mixture.
• Set aside.
• Grease 4 (1-cup) ramekins with butter and add flour to cover the butter, tapping the ramekins to get rid of excess.
• Preheat the oven to 400 degrees F about half an hour before you want to eat the puddings.
• And I'd leave cooking them until you've finished the main course.
• It doesn't matter if there's no food on the table for 10 minutes; and these do have to be done at the last minute.
• So, pour the mixture into the ramekins and put them on a baking sheet in the oven for 10 to 12 minutes, until the tops are firm and cracking slightly and the edges set.
• Serve immediately and consider providing a pitcher of cold, cold cream for people to pour into their pudding's hotly deliquescing interior as they eat.