Chocolate Self Saucing Pudding is a classic dessert that everyone should know! One batter magically transforms into a moist chocolate cake with a beautiful chocolate sauce. Quick enough for a midweek treat, and a crowd pleaser for dinner parties.
I started the week off with Cottage Pie, wedged in a Stovetop Mac and Cheese on Wednesday and am finishing off the week with this Chocolate Self Saucing Pudding.
It seems that this week was Comfort Food Week here on RecipeTin Eats and I missed the memo. My own memo.😂
When I was younger, I was so fascinated with self saucing puddings. I always thought they were magical. One batter transforming into a cake that looks so innocent when it comes out of the oven, then when you break into it – boom! Eyes light up at the sight of all that chocolate sauce!!!
I should qualify that statement actually, it’s a little more than one batter. But not much more! All it takes is sprinkling sugar + cocoa on top of the batter and pouring over hot water. This mixture then sinks to the base of the dish as it bakes, passing through the cake making it sooooo moist (I love this thought!), and it reduces down to become a sauce.
You see in the photo above how I am pouring the hot water over the back of a spoon? The purpose of this is to soften the fall of water onto the sugar topping, to try to keep the surface as even as possible so the surface of the pudding is as even as possible when it comes out of the oven.
I’m not an expert at this part. Also, my recipe uses a slightly higher water to sugar ratio than most classic recipes because I like to have a sauce that is actually a bit like sauce, rather than a thick sludge. Mind you, sludge still tastes fabulous! It’s just a matter of preference.
So because I use slightly more water, the top of my pudding is not as perfectly smooth. Less water = smoother surface = less sauce. 🙂
See? Here’s my sauce. It’s pourable. But thick, not watery. You can actually scrape some off the bottom of the baking dish and pour it over.
I’ve never been embarrassed by the nubbly top of my puddings but if I was, I’d just dust it with icing sugar.
The pudding really is cake-like so you could in fact slice it and serve it like cake, then use a spoon to drizzle each slice with the chocolate sauce.
But tradition is to use a spoon to serve Chocolate Self Saucing Pudding. Scoop out big dollops of it so you get cake and sauce in each spoonful. It doesn’t look as neat as slicing, but that’s the way it’s supposed to be.
Chocolate Self Saucing Pudding is just made with cocoa powder, no chocolate. I’m sure there are richer versions around with the addition of chocolate chips. But the traditional way is so darn good, I have no urge to stray!
I like to serve pudding with ice cream or cream, and usually some fresh strawberries or other fruit, just to break it up and add a pop of colour.
Easy enough for midweek. And a crowd pleaser for company. I am totally and utterly in love with Chocolate Self Saucing Pudding! – Nagi x
More cosy warm desserts for cold winter nights!
Apple Crumble – personal favourite!
Sticky Date Pudding with Butterscotch Sauce
WATCH HOW TO MAKE IT
Recipe video! And don’t worry, though you’ll see Dozer plodding over for a taste test, he didn’t get any. No chocolate for dogs!
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Chocolate Self Saucing Pudding
Ingredients
Topping
- 1 cup (175g) brown sugar , loosely packed (Note 1)
- 1/4 cup (30g) cocoa powder , unsweetened (Note 2)
- 1 1/4 cups (315ml) boiling water
Batter
- 1 cup (150g) plain flour (all purpose flour)
- 2 1/2 tsp baking powder
- 1/3 cup (70g) white sugar , preferably caster/super fine but ordinary ok
- 1/4 cup (30g) cocoa powder , unsweetened (Note 2)
- Pinch of salt
- 1/2 cup (125ml) milk
- 50 g / 4 1/2 tbsp butter , melted
- 1 egg
- 1 tsp vanilla extract
Instructions
- Preheat oven to 170C/335F (standard) / 150C/305F (fan forced / convection).
- Grease a 5 - 6 cup baking dish with butter. (Note 3)
- Topping: Whisk brown sugar and cocoa in a bowl, set aside.
- Whisk flour, baking powder, caster sugar, cocoa powder and salt in a bowl.
- In a separate bowl or jug, whisk together the butter and milk, then whisk in the egg and vanilla.
- Pour the egg mixture into the flour mixture. Mix until combined - it will be a thick batter.
- Spread into baking dish. Sprinkle with sugar / cocoa mixture. Shake gently to spread out thinly.
- Carefully pour the hot water over the back of a dessert spoon all over the top of the pudding - see photo in post or video below recipe. (Note 4)
- Transfer to oven and bake for 30 minutes, or until the top of the cake springs back when poked lightly. The top will be a bit crusty, like the top of brownies.
- Remove from oven, stand for just a few minutes (no more!), then serve immediately. (Note 5)
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
He hates floor-mopping day even more than I do because I make him wear socks while I enjoy the feeling of clean floors for a few hours….
My mum used to make a lemon version of this cake too. I’d love to find a recipe for that one.
Thanks for posting both of these wonderful deserts. Very nostalgic.
Hi Nagi.. Should I adjust the cooking time and dish size if scaling up to 8?
Thanks
Caron
So so good. Better than your average pud and so easy to make! Family loves so it’s now on the repertoire
Hi Nagi,
Making this this weekend! How long do u think it will take in the oven if I make it for 20 servings?
Soo good, taste just like the one my mother in law use to make. Great that I can make these yummy desserts for my kids like she used to make for my and my partner! thanks Nagi!!
That’s great Sapphire!! I’m glad they enjoyed it! N x
Hi Mrs. Nagy, can I replace white sugar with natural brown sugar?
That should work in this recipe! N x
I don’t know how many recipes I have cooked from your site. You are truly an amazing cook and you make all your recipes so easy to follow. Whenever I search for a recipe and your site comes up I always click on your recipes because I know that they work.
This recipe is SO good! It’s rich and decadent and gooey and all the right things. We made this for Valentine’s Day and topped it with fresh strawberries and whipped cream and indulged in every bite. I’m not a fan of chocolate cake but I love brownies and this was a perfect mix. The sauce is amazing.
Thanks Joanna! It’s a great Valentine’s Day dish! N x
Omg, this was so delicious!! It was so easy to make and uses all your basic ingredients. I’ve made this many times with different recipes but this is my new fave recipe now. Everyone loved it, so moist and tasty exactly as the recipe said it would be is how it turned out. Thank you
Hi Nagi, Could do you think I could add instant coffee and bloom the cocoa like in your chocolate muffin recipe for this pudding?
Hi Nagi. I want to make individual puddings in ramekins. I’m assuming I’ll need to reduce the cooking time. How will I know when they are ready to pull out of the oven/how long should I bake them for?
Sorry Kim, I haven’t tested that yet! N x
Made this tonight, exactly as the recipe said. It turned out to be the perfect amount for after dinner, and it tasted delicious.
I tell you, you’d have to be crazy to not like this recipe, or how easy it is to make
Bloody yum and easy, just don’t forget the baking powder until after you’ve already pressed it into the tin then have to scrape it all out and try to add it last minute like I did. Whoops, didn’t make any difference that I could notice, very forgiving!
I do things like that ALL THE TIME! N x
Hi Nagi!
You are just amazing, and i appreciate all the fabulous recipes and tips! I was wondering if this could be made partly ahead of time? Do you think it would work to spread the batter, add the topping, but wait to pour the hot water over it and bake til a couple hours later? Would love to make this for an upcoming dinner party n it would be so helpful to have it mostly prepped beforehand. Thank you in advance.
Warm regards, Trish
Hi Trish…I don’t recommend that as the pudding probably won’t rise if the batter sits there. N x
I did prepare all the ingredients. It is mixed really easy.
Nagi, thank you for your great Website! Banana Free! *(perfect for me!)
Hi!
I made this in advance for Christmas Eve dinner and it worked out perfectly. I prepared the batter with the sugar/cocoa mix on top at 2pm. Left covered in the fridge and the pulled around 8pm, preheated oven and boiled water. Poured the hot water and baked! And it was perfect! Just as good as normal!!
I love this recipe but always add 2 cups of water for the sauce. The more sauce the better. 😉
This is delicious!!! Could you double this recipe. and if you can how long do you cook it, and what size pan?