Enjoy These One Pot Wonders: Self-Saucing Instant Dessert Recipes for Easy Deliciousness

If you're looking for something that combines convenience with versatility and indulgence, then self saucing desserts are a great option. You can be a seasoned baker looking for a simple treat or a beginner who is eager to explore the world of baking, then self-saucing desserts should definitely be something you can learn. Technique is not something you strictly need to adhere to, neither do you need to bother too much about the baking time or temperature like you have to with cakes and souffles. All you need is some pantry staples like flour, sugar, eggs, and butter, and seasonal produce that you can use to tailor the instant dessert recipe. This easy to bake dish can be served warm, straight out of the oven with some ice cream or whipped cream, which combined with the gooey cakiness and yummy sauce will only satisfy your tastebuds.

Whisky and Caramel Banana Self-Saucing Pudding

Ingredients:

For the pudding:

• 175 gm plain flour
• 100 gm caster sugar
• 300 ml milk
• 2 ripe bananas, mashed
• 1 ripe banana, sliced
• 85 gm unsalted butter
• 1 tsp vanilla extract
• 1 tbsp baking powder
• 1 egg

For the caramel topping:

• 150g soft dark brown sugar
• 4 tbsp golden syrup
• 30 ml whisky

Instructions:

Preheat the oven to 180 C, then combine all the dry ingredients in a bowl.

In another bowl, add the wet ingredients and mix well. Gradually incorporate them into the dry ingredients.

Grease a cake tin that you desire, and pour the batter into it.

Then make the topping by whisking together golden syrup, and dark brown sugar in a saucepan. Ensure that the sugar has completely dissolved into the syrup, then add the whisky.

This caramel syrup will go over the cake batter, followed by banana slices.

Bake all of this in the oven for about 40 minutes.

Serve immediately with some whipped cream, ice cream, or custard.

Spongy Self-Saucing Chocolate Pudding

Ingredients:

• 100 gm melted butter
• 250 gm plain flour
• 140 gm sugar
• 150 ml milk
• 100 gm Cadbury Dairy Milk Chocolate bar, finely chopped
• 50 gm Cadbury Cocoa Powder
• 1 tbsp baking powder
• 4 tbsp black coffee
• 3 eggs
• Pinch of salt

For the sauce:

• 200 gm muscovado sugar
• 300 ml boiling water
• 25 gm Cadbury Cocoa Powder

Instructions:

Grease a rectangular cake tin with some butter or oil, then set aside.

Preheat the oven to 180 C, then add plain flour, Cadbury Cocoa Powder, baking powder, and a pinch of salt in a large bowl.

In another bowl, mix melted butter with milk, black coffee, and the eggs. Then add the finely chopped Cadbury Dairy Milk Chocolate into this.

Slowly mix the wet ingredients with the dry ones, and pour everything into the greased cake tin.

Boil the water either in a saucepan or kettle, then add it to the sugar and cocoa powder. Whisk and dissolve the sugar completely, then pour over the chocolate batter.

Bake for about 30 minutes, then serve with a side of your preference.

Raspberry and Lime Self Saucing Pudding

Ingredients:

• 60 gm melted butter
• 200 gm caster sugar
• 125 gm plain flour
• 1 tbsp baking powder
• 300ml milk
• 200 gm fresh raspberries (you can also use strawberries)
• 3 eggs (separated into whites and yolks)
• Juice of 3 limes
• 3 tbsp lime zest
• 4 tbsp desiccated coconut

Instructions:

Heat the oven to 180 C, then grease individual ramekins or a large baking dish lightly with some softened butter or oil.

Cream butter and sugar in a large bowl, then incorporate the egg yolks. Whisk until pale and creamy.

To this, add the lime zest and lime juice, along with flour, baking powder, milk, and desiccated coconut.

In another bowl, whisk the egg whites until you get soft peaks. Then gently fold them into the egg yolks. Don’t do it all at once, you can do it in batches.

If you’re using ramekins, then divide the raspberries or strawberries accordingly. If you’re using a large cake tin, then lay out the berries on the bottom.

Transfer the prepared batter onto them.

Then place the cake tin or the ramekins onto a baking tray, and pour boiling water into it.

Bake for about 18 to 22 minutes. If using a large dish, it may take about 30 minutes.

Serve with a dash of toasted coconut flakes, some ice cream, and some more berries.