Does anyone have a recipe for self saucing puddings?

Question

Like when you mix everything up together and while it is baking in the oven it seperates into a cake layer and a sauce layer underneath?

Answer 1

Easy Sticky-Toffee Pudding
Adapted from Nigella Bites by Nigella Lawson.

For the cake:
100 g (3-1/2 ounces) dark muscovado sugar
175 g (6 ounces) self-raising flour
125 ml (1/2 cup) whole milk
1 large egg
1 teaspoon pure vanilla extract
50 g (about 2 ounces) unsalted butter, melted
200 g (7 oz) chopped dates (I used Medjool dates)
For the sauce:

200 g (1 cup) dark muscovado sugar
approximately 25 g (about 1 ounce) unsalted butter (to top the pudding), broken into little pieces
500 ml (2 cups) boiling water
To assemble the pudding:

Preheat the oven to 375 degrees F (190 degrees C, or if you're British, gas mark 5).
Generously butter a baking dish that has a capacity of 1-1/2 litres.
In a bowl, combine the muscovado sugar and the flour. Make sure there are no lumps!
Pour the milk into a measuring cup and beat in the egg, vanilla and melted butter. Mix well.
Pour the milk mixture into the sugar and flour mixture and mix until just combined.
Fold in the dates.
Spoon the mixture into the prepared baking dish and spread evenly across the bottom of the dish. This doesn't make a lot of batter but don't worry, it will rise to fill your baking dish.
Sprinkle the 200 g (1 cup) of muscovado sugar over the top of the batter. Dot with the 25 g of butter.
Pour the boiling water over everything. Yes ... I know ... it sounds strange but trust me ... it works!
Bake for 45 minutes, or until the cake is springy when touched.
Remove from the oven and let cool for a few minutes. When you cut into it, you will have a lovely sponge cake on top and the most delicious sauce on the bottom.
Serve with ice cream, whipped cream or do as I do and just pour lovely table cream over the whole thing.
Enjoy!

Note: This recipe serves 6-8 people. It can be doubled to feed a crowd.





Chocolate self-saucing pudding by Bill Granger - bills food
Serves 4

Preparation time less than 30 mins
Cooking time 10 to 30 mins

Ingredients
125g/4½oz plain flour
pinch of salt
120g/4¼oz caster sugar
3 tsp baking powder
4 tbsp cocoa powder
250ml/8¾fl oz milk
85g/3oz unsalted butter, melted
2 eggs, lightly beaten
1 tsp vanilla extract
For the topping
185g/6½oz soft brown sugar
2 tbsp cocoa powder
250ml/9fl oz boiling water
To serve
thick double cream or crème fraîche


Method
1. Preheat the oven to 180C/350F/Gas 4. Sift the flour, salt, sugar, baking powder and cocoa powder into a bowl.
2. Add the milk, butter, egg and vanilla extract and mix with an electric beater until combined. Pour into four 250ml (8¾fl oz) greased pudding moulds.
3. To make the topping, stir the brown sugar and cocoa powder in a bowl to combine, then sprinkle it over the pudding batter.
4. Pour boiling water carefully over the puddings, then bake for 20-25 minutes.
5. Serve with thick cream.

Answer 2

The best one is from Betty Crocker:

Lemon: http://www.bettycrocker.com/recipes/recipe.aspx?recipeId=40753

Hot Fudge Sundae: http://www.bettycrocker.com/recipes/recipe.aspx?recipeId=35387 (this is my favorite!)