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….
Ashia says
Does it need to be refrigerated to preserve it?
Thulasi says
Hi Nagi, I am planning to make this for a dear colleague farewell party. Can I make this in the morning, take it to office and still expect some sauce when I serve it later in the evening say around 3ish ?
Nagi says
Hi Thulasi! There will still be some sauce but unfortunately not quite as much as when made fresh 🙂
Kelly O'Brien says
Nagi,
Can this be made in individual dishes? If so, what would I need to adjust?
Thanks 🙂
Nagi says
YES!! Use those larger ramekins, 5 is ideal (6 starts getting small) and bake for 22 – 25 minutes until the top springs back when you poke it (it will depend on the size of ramekin you use, the poking test is the best way to tell). N x
Kisa says
I can’t get the cookbooks. It keeps telling me the email peramiters should include and email, ruins or leid key. I’ve tried both my personal email and my work email and it won’t accept either.
Nagi says
Sorry to hear that Kisa. I will add you manually – you should receive an email soon with links for the ebooks, otherwise they are in every new recipe email I send you! N xx
Kate says
Hi nagi – We made this with gluten free flour and it was delicious and saucy still (sometimes gf dries out a bit for some reason?) we also tried your plum and hoisin drumsticks this week! Super yummy!
Heather Cross says
Hi.
I have just discovered this recipe. My household is full of GF cherubs. Going to try this one. I have had so many failures. All the kids want is a self saucing pudding. Lets hope it works. Did you use the same amount of flour?
Heather
Nagi says
I’m so pleased that you enjoyed this Kate – AND the drumsticks! Thank you for taking the time to come back and let me know – N x
Tracy Amador says
Hi Nagi,
All I can say is WOW! This was the most delicious dessert I have ever tried. My son and I made it together and it was so easy to prepare. Thank you for this great recipe.
Nagi says
Woo hoo! So glad to hear that you enjoyed it Tracy, thanks for letting me know! N x
Julia @ HappyFoods Tube says
Oh my goodness! Never heard of a self saucing pudding before but I like it! I like it a lot! 🙂 Thanks for the inspiration!
Nagi says
You have to try it!! It’s INCREDIBLE!!
Nico @ yumsome says
I just made a vegan version of this, and I have to say that it’s beyond epic, Nagi! Thank you for sharing it.
Also…. those socks! <3
Nagi says
Woah! I’m SO HAPPY to hear this works veganised!!
Nico @ yumsome says
It totally does, Nagi!
I’ve made it so many times now (at least once a week – no wonder my jeans are tight, ha ha!), and it never fails to impress.
In fact, even my very-staunchly omni mother in law, who usually turns her nose up at the very idea of vegan food, and never misses an opportunity to make snarky comments, not only enjoyed it but had two portions too.
If you or your readers are interested, here’s the link to my version:
http://www.yumsome.com/vegan-self-saucing-chocolate-pudding/
(I’ve linked back here too, so that my readers, not all of whom are vegan, can come and find your recipe.)
Karen Farrell says
I have been making this for more years than I care to remember but I love brownies so I add lots of walnuts to the cake part and it is decadent!!!
Love your blog and your moms also.
Nagi says
Aww my mum will be so happy to hear that! I love the idea of adding walnuts to this, thanks for the idea!
Vera says
Wickedly yumiiiii! But what Are YOU doing to Doza-Soks….. YOU want be on Xmas list??
Nagi says
I’m sooooo cruel, aren’t I?? 😉
Bri says
I saw the socks and thought – that is the most clever idea! And I think he looks cuuuuuuute, even though I’m most definitely a cat person.
Anna says
Hi Nagi,
What can I say about this recipe.
It was love at first bite.
It’s absolutely FANTASTIC.
Thank you for all the wonderful recipes you share with us.
Anna
Nagi says
HIGH FIVE! You ROCK Anna, thanks so much for trying it so quickly!! N xx
Lalita Kurian says
Hi Nagi, I have used serveral of your recipes, and never regretted trying them out. I keep a special file “Nagi’s Recipes” and they are tried and tested and come out beautifully. Thanks a million.
Nagi says
I’m so flattered! Thank you Lalita! N x
Dahn says
Oh I just love pudding cakes Nagi and I like how you made the sauce more saucy…. and Dozer… too cute. I just laughed when I saw him in socks. Such a fashion statement!
Nagi says
I try to keep him on-trend….. 😉
Lyn says
This was an all time favorite of mine…..thanks for reminding me….
Nagi says
Pleasure! <3 N x
Natalie says
I made this on a Friday lunchtime (working from home has so many benefits!) and I’ve been enjoying the leftovers – feel like the flavour deepens with time like brownies. The sauce is fantastic, like a thick custard. It’s important to let it rest for the 5-10 mins after it comes out of the oven. I was impatient so the first helping of sauce was a bit liquid but the second (couldn’t resist) was just right. It’s quite sweet so I would go for cream over ice cream but the cold of ice cream with hot pudding is hard to resist (that’s what I had for the first helping). I wouldn’t mind making the sauce less sweet but don’t want to mess with the ratios. The pudding / sponge part is very light which balances against the intensity of the sauce.
Incredibly fast to make – thank you for another simple yet delicious recipe.
Oddree says
This recipe looks incredible!
I really just cannot with Dozer in socks. Sooooo cute I squeeeed out loud at work – oops!
Nagi says
And I just burst out loud at the thought of you squealing out loud at work!!!
elpida charalampidou says
Wow sooooo yummy !!!!
Nagi says
Thaaaaanks!!!
CK says
This is truely an indulgent, luxurious saucy pudding.
Dozer and socks. His expression says it all.
Nagi says
I know – ba ha ha!!!
Phyllis S says
An old favorite that I had forgotten about. Thank you, Nagi.
Nagi says
My pleasure! 🙂
Meg | Meg is Well says
I can’t believe I’ve never heard of this! It’s like a dream come true. I’m going to have to try it.
Nagi says
I hope you do! I think it’s also known as Fudge Cake?? Am sure I saw a similar recipe somewhere on Pinterest 🙂
Lincoln @ LincsFlavours says
Hello Hagi,
Good wholesome food is exactly why I subscribed to your mailing list and this one ticks all the boxes.
It is raining for the first time in months here, and the weekend will be relatively cool….. a perfect time for something warm and filling. When i saw the recipe I was reminded that I used to make something similar. I have been looking for the recipe but can’t find it! It was therefore good to see yours and I will make sure I save it where I can find it again. I actually use a database application, perhaps I lost mine in the migration…….
Although I am a great custard fan I think I will be having cream with this. A thick chilled unsweetened cream will probably balance the warmth and sweetness of the pudding.
Thanks again and keep them coming.
Nagi says
YES it will! Perfect for it! So glad you are enjoying my recipes, thank you for reading Lincoln 🙂