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….
michelle rudd says
Nagi EVERY recipe I have tried of yours is full of flavor and needs no alterations to taste great. No need to read reviews because follow what is written in the recipe and you will end up with a perfect dish every time. Thanks for making such a difference to my cooking. Standard response by family to something I’ve cooked now
“Is this recipietin?”
Nagi says
Oh woah, what a lovely compliment. Thanks so much Michelle ❤️
Arita Gupta says
Dear Nagi your recipes are always easy n excellent, thank you
Nagi says
You’re so welcome Arita!! N x
Yvonne says
Great recipe-I couldn’t wait to try it. Halved the amounts and used carob powder instead of the cocoa(did cut back on some of the sugar since I read that carob is naturally sweeter). Sadly there was no sauce☹️Do I need to add more water? It was very tasty but I was really looking forward to that sauce. Absolutely LOVE your recipes! Thanks for all you do!
Trixi says
Just baked this and got all thumbs up from the family 👌🏻 was just wondering, could i use milk instead of water when making the sauce?
Nagi says
Hi Trixi – unfortunately not, milk would split – N x
Hayley says
Cooked this tonight and the family absolutely loved it. Thank you I’ll be cooking it again. 😀
Curls says
Hi Nagi,
Two questions for you..
First, I want to serve this as a birthday cake for my husband. What do you think?
Second, I made the vanilla sponge cake and it was so so delicious (approved by my FIL, haha). I would like to send you a picture of it. How can I do it?
TIA
taryn bowe says
Hi Nagi
Absolutely love all of your recipes, and as yet, not one has disappointed the family (4 teenage boys!). Just a quick question, would i need to make any adjustments to double this recipe for a family gathering?
Thank you
Taryn
Kathleen Duffy says
If you look at the bottom of the blue area containing the recipe title, author, etc. you will see where it indicates the servings. If you tap on that you can slide it to the desired servings and it will automatically change the ingredients list.
Grace says
Hi Nagi, do you think it would work to substitute the cocoa powder in the cake and sauce with raw cacao?
Nagi says
That will work fine Grace! N x
Grace says
Thanks, worked a treat 🙂
Louis Fourie says
I never leave comments on recipe blogs, but since I’ve discovered your site, Nagi, I keep coming back recipe after recipe! I just can’t find anything better, I would’ve easily made 20+ of your recipes and the family and I have loved every single one! Don’t know how you do it, but please keep it up and thanks for sharing your food brilliance !!
Laura says
Hi Nagi, I’ve made so many of your recipes they’re great and always reliable. I made your tiramasu last week for my parents anniversary and my dad said it was as good as the one he always orders at our favorite fancy restaurant and he’s pretty fussy. I love how your recipe directions are really clear and all your notes, explanations and nutrition info is so helpful too. Choc self sauce pudding is my all time favorite and was the first dessert I learnt to make when I was little. There’s nothing fancy about it but it is just so good…I admit make it way too often.. p.s I am a cream girl and lots of it, icecream in addition makes it way too sweet for me!
Nagi says
Perfect Laura! N x
Nicole Fenner says
This is the 3rd time I’m making this recipe and every single time it’s perfect! No, really. I mean it. Perfect.
Nagi says
WOOT! Thanks Nicole! N x
Rose says
Oh this chocolate pudding was delicious. Lots of chocolate sauce and a lovely cake texture. Perfect comfort food. Thanks again Nagi for another brilliant recipe 😄
Nagi says
You’re so welcome Rose!! N x
Brigette Paterson says
I made this tonight and it was very good – but too sweet for me.
I’ll give it another try but reduce the amount of sugar in the topping next time.
Nagi says
Hi Brigette, sorry you found it too sweet, did you use unsweetened cocoa powder? N x
Brigette says
Oh and PS: Your pumpkin gnocchi with sage and butter sauce is on this week’s menu. I’m nervous as I’ve never made gnocchi but hopefully I can master it. 🙂
Brigette says
Oh that’s an interesting point – I used 90% unsweetened cacao powder for the cake batter and 10% what was in a jar in my parents’ cupboard (basic cocoa powder so I don’t know if it was unsweetened!) … but for the sauce I reversed the ratios as I thought the cacao might be too intense. Next time I will use just the cacao and that will probably solve the issue. Thank you for that – you’re a clever woman!
I loved it other than the sauce being a bit sweet for me which is likely my own fault for using the wrong cocoa! Like you say, so many self saucing puddings don’t have enough of sauce but yours does and the cake was delish.
I love all of your recipes that I’ve made – I’ve put your butter chicken on next week’s menu. My elderly parents and I are in full self imposed isolation (Mum is old and immunocompromised and I’m immunocompromised … but only middle-aged!) so I have to plan a week of meals in advance so my sister can do our grocery shopping. Mum is really looking forward to the butter chicken – so am I!
Nimra says
Any tips on serving this for a dinner party ( after the quarantine ends!). I just don’t want to be in the kitchen baking when guests are eating dinner? Any make ahead prep I can do and stick it in the oven just before dinner?
Nagi says
Hi Nimra, you can prep the topping ingredients and mix the dry ingredients for the pudding – just have the wet ingredients ready to go and make just before popping into the oven. N x
Michelle says
Another delicious recipe! My husband swindled me into making this at 9.30 last night as a treat….no regrets, it was wonderful!
Sarah Sim says
My 8 year old son made this tonight, it was so yummy and everyone loved around the table. 5 bowls licked clean!
Nagi says
That’s awesome Sarah, I’m so glad you enjoyed it! N x
Bree says
I overcooked this by 10 mins accidentally because I had to settle a crying baby, and it was still delicious! Isolation doesn’t seem too bad when you’re full of chocolate pudding…
Nagi says
Chocolate fixes everything Bree 😂
Kellie says
Beautiful! Pretty sweet, so you don’t need a big serve. But turned out fantastic, thank you.
Meriam says
Hi, I don’t have cocoa powder, is it a must?
Nagi says
Hi Meriam, unfortunately it’s required fo this recipe – N x
Eva says
Common staple ingredients yields a delicious, fast and easy dessert.
Needs way more sauce Nagi, like the Butterscotch Pudding amount that you have as well.
Karen says
Delicious very simple to make. It was great the next day too as sauce had absorbed into cake turning into a fudgey choc cake.
Nagi says
Yum!!! I’m surprised it lasted to the next day – that stuff doesn’t last long around here 😂