A childhood favourite, this Chocolate Self Saucing Pudding is not only rich and saucy, it's incredibly easy to make! And my recipe comes with an optional adults-only variation that makes it extra saucy!
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What is a self saucing pudding?
One of the first things I learnt to bake (and still a staple dessert in our house!) a chocolate self saucing pudding is something magical! First of all you make the cake batter, then top it with the sauce ingredients and boiling water. Somehow, it transforms itself into a delicious pudding with a delicious and hidden sauce underneath. Seriously, it's some sort of wizardry!
Serve it hot from the oven on a winter's night, topped with your choice of French Vanilla Ice Cream or Chantilly Cream or eat it cold, when the sauce has thickened and oh-so-delicious.
Why you'll love this pudding recipe
- You can mix the whole thing up in 5 minutes
- There's no mixer required
- Very basic ingredients
- It's the perfect winter warmer dessert or you can serve it cold and it"s just as delicious!
- The sauce is so deliciously chocolatey
- You can turn it into an adult version by adding a little chocolate liqueur to the sauce
Watch the video
Ingredients for the best chocolate pudding
Like I said, there's nothing fancy. All you'll need is:
- Self-raising flour
- Cocoa
- Butter
- Brown sugar
- Egg
- Milk
- Vanilla
- Optional: Crème De Cacao
I have spent my life making this classic Australian dessert, but I've only recently been adding the liqueur. It's totally optional, but it takes your everyday pudding to another level, making it the perfect dinner party dessert.
Tips on making a self saucing pudding
This is such an easy dessert recipe, but there's always a few tricks, so here's mine...
- Melt your butter in the microwave first -by the time you get everything else ready, the butter will be cooled
- If you like your pudding more gooey, use a smaller baking dish -I use a 20cm round dish.
- If you like your pudding more "well done" use a larger baking dish -the more surface area will cook more and result in a less-gooey pudding
- Sprinkle the sauce ingredients evenly over the pudding batter
- When pouring over the boiling water, pour it onto the back of a spoon, to reduce the fall. This will keep your pudding layer lovely and even, resulting in an even distribution of sauce.
I know from years of experience that you're going to loooove this Chocolate Self Saucing Pudding! Don't forget to share your creations with me on Instagram or please leave a rating or comment on the recipe below.
Here's more of my favourite chocolate desserts
Loaded Chocolate Chip Skillet Cookie
Chocolate Self Saucing Pudding
Ingredients
Pudding layer
- 135 g Self raising flour
- 1 tablespoon Cocoa
- 60 g Butter melted and cooled
- 150 g Light brown sugar
- 1 Egg
- ½ cup MIlk room temperature
- 1 teaspoon Vanilla extract
Sauce layer
- 175 g Light brown sugar
- 2 tablespoon Cocoa
- 1¼ cup Boiling water
Optional for sauce layer
- ¼ cup Chocolate liqueur Crème De Cacao
Instructions
Pudding
- Preheat oven to 180°C/350°F or 160° fan forced
- Spray a baking dish with cooking oil (see notes for dish sizes)
- In a small bowl, whisk together the flour, cocoa and sugar and set aside
- In a larger bowl, whisk together the cooled butter, room temperature milk, egg and vanilla
- Now add the dry ingredients and whisk until smooth
- Pour the batter into your prepared baking dish
Sauce
- in a bowl, mix together the cocoa and sugar, then sprinkle the mixture evenly over the pudding batter
- Hold a dessert spoon over the pudding, close to the surface, then pour the boiling water gently over the spoon, so as not to disturb the pudding layer
- Optional: if using chocolate liqueur, you can now pour that over the spoon as well
- Bake the pudding for 40 minutes, then serve hot with ice cream or whipped cream
Notes
- The pudding is best served hot from the oven, when there's lots of sauce.
- If served cold, the sauce will thicken (which is lovely and fudgy) but you can reheat the pudding in the microwave to get the thin sauce again
- If you like your pudding more gooey, use a smaller baking dish -I use a 20cm round dish.
- If you like your pudding more "well done" use a larger baking dish -the more surface area will cook more and result in a less-gooey pudding
Save this recipe 💌
Enter your email below, and I'll send this recipe straight to your inbox. You'll also be joining 1,000's of bakers, just like you, to receive my delicious recipes each week!
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