yudhika latest recipes

Drop dead delicious!

Yudhika Sujanani's Self Saucing Chocolate Pudding

Yudhika Sujanani’s Self Saucing Chocolate Pudding

Is it just me or is a self saucing pud just the sexiest thing?  It’s rich, moist and oozes with luscious chocolatey goodness!  It’s wicked, it’s sexy and it is drop dead delicious!  With Valentine’s Day around the corner, I have been dreaming up recipes that would be perfect for this special day and if you are the ‘dessert at my place’ kinda person, then this recipe is especially should tickle your fancy!

This is a rather off-beat recipe but then again, I am an off-beat sort of cook…the sauce is mixed together and then poured over the cake batter which is certainly odd, but it works…trust me on this! I used Belgian cocoa powder in this recipe but you can also try Bournville Cocoa…it will give you a dark chocolatey richness and a silken warm lava like sauce!

Serve with a dollop of fresh cream or ice cream, the choice is yours but this recipe will definitely have your Valentine asking for more! If Creme Brulee is more your kind of dessert, click here to watch the step by step guide from my cooking slot on Mela, https://www.youtube.com/watch?v=Et3a12fBNzI
and don’t forget to catch the show this Sunday on SABC 2 at 13h30! On the menu is a Valentine inspired menu with marinated lamb chops and a dreamy berry pavlova!

Did I mention how easy this recipe is? Give it a go and don’t over bake it or the sauce will disappear!

Self Saucing Chocolate Pudding


For the sauce:
250ml milk
90g light brown sugar
35g cocoa powder

125g soft butter
125g light brown sugar
5ml vanilla essence
2 large eggs
100g self-raising flour
30g cocoa powder
Pinch of salt

Cream or ice cream, to serve

Here’s how:

Pre-heat the oven to 170 degrees Celsius.
Gently heat the milk in a 16cm AMC pot until lukewarm and remove from the heat.
Add the brown sugar and cocoa powder.
Stir until the lumps have dissolved and the sauce is smooth.
Leave to cool.

Cream the butter and gradually add the sugar. Scrape down the mixing bowl.
Continue beating until fluffy and add the vanilla essence.
Add the eggs one at a time with a teaspoon of flour, beating well after each one.
Sift the dry ingredients and fold into the cream butter.
Grease a 1,5 litre greaseproof dish with butter. The dish should be about 5cm deep.
Spoon the mixture into the prepared dish.
Pour the cooled sauce mixture over the unbaked mixture.
Bake the for 30 – 35 minutes.
Serve hot with cream or ice cream.


Get shorty…shortbread!

Yudhika bakes shortbread....

Yudhika bakes shortbread….

How about a slice of home-made shortbread with a good cuppa?  I have a love for cake and curries and sometimes neglect some of my old besties…like shortbread.


I add a few tablespoons of ground rice to this recipe and it makes the shortbread deliciously crisp!  I use a coffee grinder to process little batches of rice – it can be used in fritter recipes and even to thicken sauces and gravies! If you are short on time, you could use store-bought rice flour….I tend to avoid this option as I just use a little at a time!


The ingredients for the shortbread should be at room temperature and please….no margarine for this one…actually….no margarine ever…ever….EVER!  Butter is the only option here!


You could also flavour this recipe with lemon or orange zest or almond essence!  I am sticking with the traditional version here…..



Makes one 25cm round



150ml butter

130ml caster sugar

1 egg yolk

250ml cake flour

80ml ground basmati rice

20ml full cream milk

Here’s how

Preheat oven to 180 degrees celsius.

Place the butter in a mixing bowl.

Use an electric beater to cream the butter.

Gradually add the sugar while beating continuously.

Cream the butter until very pale in colour.

Add the egg yolk and beat well.

Sift the flour into the butter and egg mixture.

Add the rice flour and use knead the dough lightly to form a soft dough.

Add the full cream milk and gently work the dough into a ball.

Roll the dough into a round and press into a 25cm loose bottomed pie tin.

Slice the round into 16 wedges and bake for 20 – 25 minutes or until the shortbread is golden in colour.

Leave the shortbread to cool in the pie tin.

Remove from the tin and gently slice the shortbread over the slice marks with a sharp knife.

Serve once the shortbread has cooled down.

Store the shortbread in an airtight container for two to three days.