Chocolate Self Saucing Pudding

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!

Prep time:   10 mins      Bake time: 40 mins       Total time:  50 mins

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

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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

Toblerone Mousse

Pots de Crème

Loaded Chocolate Chip Skillet Cookie

Chocolate Self Saucing Pudding

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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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Course Dessert

Cuisine Australian

Servings 6

Ingredients

 

MetricUS Customary

 

1x2x3x

Pudding layer

• 135 g Self raising flour
• 1 tbsp Cocoa
• 60 g Butter melted and cooled
• 150 g Light brown sugar
• 1 Egg
• ½ cup MIlk room temperature
• 1 tsp Vanilla extract

Sauce layer

• 175 g Light brown sugar
• 2 tbsp 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

Keyword chocolate pudding, self saucing pudding

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