Chocolate Self Saucing Pudding - 1 batter transforms into a moist chocolate cake with a beautiful silky chocolate sauce! 10 minutes active effort.
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4.73 from 22 votes

Chocolate Self Saucing Pudding

A classic chocolate self saucing pudding! One batter magically transforms into a moist chocolate cake AND a chocolate sauce. The sauce has the consistency of maple syrup - never watery, never gluggy. This is easy and fast to make. Serve it up straight away otherwise the sauce gets absorbed into the cake!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dessert
Keyword: chocolate self saucing pudding
Servings: 5 -6
Calories: 321kcal
Author: Nagi | RecipeTin Eats



  • 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


  • 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


  • 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)


1. Light or dark brown sugar is fine.
2. Use Dutch Processed cocoa powder if you can. It's the up market cocoa powder, it's darker and has a more intense flavour. But normally I just use run of the mill cocoa powder.
3. 5 to 6 cups is around 1.25 - 1.5 litres / quarts. The dish pictured is 25 x 20 x 4.5 cm / 10 x 8 x 2.75". I often make this in a 20 x 20cm / 8 x 8" square pan or baking dish which yields a slightly thicker cake.
4. The purpose of pouring the water over the spoon as you pour it over the top of the pudding is to try to try to make the water pour gently onto the surface so you can a smooth surface. As you can see from my photos, I am hopeless at this and I have no shame about the nubbly surface of my pudding. In fact, I rather like it it - more crackly brownie-like bits!
5. The pudding needs to be served warm because the longer it stands, the more the sauce is absorbed into the cake and thickens up. Leftovers are lovely if reheated in the microwave because the chocolate becomes all melty again, but you don't get as much sauce as when it is made fresh.
I like to serve mine with ice cream or cream and strawberries. Sometimes I dust it with icing sugar / confectionary sugar to make it look prettier.
6. Nutrition per serving, assuming 6 servings.


Serving: 103g | Calories: 321kcal | Carbohydrates: 59.7g | Protein: 4.5g | Fat: 8.6g | Saturated Fat: 5.1g | Polyunsaturated Fat: 3.5g | Cholesterol: 47mg | Sodium: 79mg | Fiber: 1.7g | Sugar: 40.6g