Can You Reheat Chocolate Pudding?

Can you reheat chocolate pudding?

In this article, we will answer the question “Can you reheat chocolate pudding?”, and how to make chocolate self-saucing pudding?

Can you reheat chocolate pudding?

Yes, you can reheat chocolate pudding. Microwave is the quickest way to reheat your steamed chocolate pudding. To reheat slices, microwave each slice for 1 minute on high.

To reheat a full pudding, microwave on high for about 3 minutes. Let the pudding rest for about 2 minutes. Microwave on high in 1-2 minute blasts until the pudding is heated through.

Chocolate self-saucing pudding recipe

Ingredients

30 g (1.1 oz) unsalted butter
60 g (2.1 oz) caster sugar
1 egg, beaten
75 g (2.6 oz) self-rising flour
2 tsp cocoa powder
60 ml (2 fl oz) milk

For the sauce

45 g (1.6 oz) brown sugar
1 Tbsp cocoa powder
250 ml (8.5 fl oz) boiling water

Instructions

Preheat the oven to 190°C (375°F).

Grease an 8×8 ovenproof dish. In a large mixing bowl, beat the sugar and butter until light and fluffy. Whisk in the beaten egg mixture.

Stir in flour, cocoa powder, and milk. Once homogenous, tip the bowl into an oven-proof dish.

For the sauce, mix brown sugar and cocoa powder until well-combined. Top off the pudding with this mixture.

Carefully pour the boiling water over the pudding mixture. Make sure not to displace the pudding too much.

Slide the dish into the preheated oven and bake for 45 minutes.

Serve and enjoy.

Recipe tips

Use a ladle or spoon to pour the boiling water over the pudding mixture. This will ensure that the water does not dip up the pudding mix.

Reduce the brown sugar or throw in some more cocoa powder if the sauce tastes too much like brown sugar.

Substitute the regular sugar for castor sugar if the latter is not available. Castor sugar goes by the name of superfine sugar or baker’s sugar in some regions.

Nutrition Facts

Serving Size: 147g (5.2 oz)

Servings Per Recipe: 4

Calories Per Serving: 249

Total carbohydrates	42.3 g
Total fat	7.9 g
Saturated fat	4.6 g
Dietary fiber	1.1 g
Sugars	26.8 g
Proteins	4.3 g
Trans fat	0 g
Sodium	71 mg
Cholesterol	58 mg

How to make the best sticky toffee pudding?

Ingredients

225g whole Medjool dates
175ml boiling water
1 tsp vanilla extract
175g self-raising flour, plus extra for greasing
1 tsp bicarbonate of soda
2 eggs
85g butter, softened, plus extra for greasing
140g demerara sugar
2 tbsp black treacle
100ml milk
cream or custard to serve (optional)

For the toffee sauce

175g light muscovado sugar
50g butter, cut into pieces
225ml double cream
1 tbsp black treacle

Instructions

Core and finely chop 225g Medjool dates. In a bowl, soak the chopped dates in water.

After about 30 minutes, mash the dates using a fork. Mix in ½ tsp vanilla extract at this step.

Grease and flour seven mini pudding tins (each about 200ml/7fl oz). Set them aside on a baking sheet. Preheat the oven to 180C/fan 160C/gas 4.

In a bowl, combine 175g self-raising flour and 1 tsp bicarbonate of soda. In another bowl, whisk the eggs until well-combined.

In a large mixing bowl, cream together 85g softened butter and 140g demerara sugar until light, fluffy, and pale in color. Whisk in the eggs one by one.

Stir in 2 tbsp black treacle. Then gently fold in ⅓ of the flour and bicarbonate of soda mix and ½ of the 100ml milk. Do not overbeat and continue the addition until all the flour and the milk is used up.

Stir in the mashed dates. The mixture will thicken or become curdled at this point.

Fill the pans with an equal amount of this mixture. Then bake for about 20-25 minutes or until airy and firm.

For the sauce, add 175g light muscovado sugar, half the 225ml double cream, and 50g butter pieces in a medium saucepan.

Dissolve the sugar over medium heat. Keep stirring so that the sugar does not burn.

Stir in 1 tbsp black treacle and cook the mixture on a slightly higher heat for about 2-3 minutes or until rich toffee color appears. Then remove the pan from the heat and mix in the rest of the double cream.

Remove the pudding tins from the oven and let them rest for several minutes. Then cut all around on the inside edges of the pudding tin using a palette knife. This will loosen the pudding and make it easier for it to slide onto the serving plate.

For a stickier pudding, pour ½ the sauce into one or two ovenproof serving dishes. Place the upturned puddings on the sauce and pour the rest of the sauce over them. Loosely wrap with a pleated foil piece.