Sara Lee · Desserts
Tried this? Be the first to share.
Self-saucing puddings work by a trick of physics rather than by assembly. The mixture goes in as one thing, and as it heats the batter rises while the sugar and cocoa sink and dissolve into liquid, so it finishes as a set cake sitting on a sauce that was never made separately. That gives the two layers different textures by design: a cocoa-heavy crumb that holds together on a spoon, and a thinner, more liquid sauce underneath it. It's sold frozen and heated through, which is when the separation happens. Of Sara Lee's puddings this is the one that stays entirely in the chocolate lane, with no fruit or caramel anywhere in it.
