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.
Chocolate Self Saucing Pudding
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!
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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….
Honestly I think they are gross 😝
Aww look at Dozer in his sox he is so gorgeous. I studded this pudd with frozen raspberries Nagi and it was sooo good, mmm
I’ve made this recipe before and it was good but not great. But tonight I made sure to use Dutch cocoa powder as suggested, and I think that is probably what made the difference! Definitely worth spending a bit more to get the Dutch one! 🇳🇱💜
Love it! 🥰 omg the chocolate hit. Only had woollies cocoa powder but still tastes awesome. Super cool and delicious dessert
Made this in the air fryer. Not great. Too dry & doughy…
Can you make this partly in advance, and then finish it off just before you cook it?
Hi Nagi,
My Mum wants to know if you make a sourdough crumpet
# you are da best!!!!!!!!!!!!!!!!!!
I added 1 extra egg yolk and 1 Tablespoon of vegetable oil to batter cause I like it extra moist and gooey. The best self sauce chocolate pudding I’ve ever eaten. Great recipe, Thank you.
I love this recipe it da best!!!!!
yyyyyyyyyyuuuuuuuuuuuummmmmmmmmmmmmyyyyyyyyyyyyyyyyy
#I’m sooooooo happy
Another winning recipe! I’ve had another version I’ve been making for years but couldn’t find where I had it printed – a quick google brought yours up first and, as per everything else of yours I’ve made, was fabulous! Sauce was a little runnier then I’d prefer so might use a touch less water next time, or might just need to let it sit a little longer…. If I can wait!
How far in advance can you make this? Was thinking making day before a big lunch and just adding the water and baking while we were eating mains. Any thoughts? Anyone done this?
This tasted great, even after I messed up using the wrong sized pan. Its verrrry rich and chocolatey. Great with vanilla icecream/cream
This pudding is amazing. It melts in your mouth. I have made it lots of times and each time it is beautiful
So easy and tastes amazing!
I made this tonight with a friend over. A last minute decision after sharing a bottle of wine. Due to the wine – I forgot the sugar in the batter. 🤦♀️
But because I used a dark brown sugar in the sauce it was still amazing. Very easy to throw together even when a little distracted entertaining.
Will definitely make this again!
I love everything about this pudding!
Delicious, of course
Fairly quick and easy
Only needs one egg and small amount of butter
I usually have all the ingredients on hand
The whole family gets excited when they hear what’s for dessert!
I make this nearly every week now. Thanks Nagi
Hi, this was sooo yummy! But I’m the sugar didn’t melt into the cake at all making it quite crunchy and evident in each bite, why did this happen to my cake?
You need to use a fine granule sugar 🙂
Hey Nagi, I’m a true believer in ALL your recipes. This looks amazing i want to try for the weekend – I want to make these into individual puddings in ramekins… any tips – would the cooking time be less? Any more/less water? Thanks!
How did you go using ramekins? How long did you bake them for??
I make this chocolate self saucing pudding for the soup kitchen I volunteer in – in large batches, of course! The recipe multiplies easily, works every time, and is downright delicious! Everyone asks for it again and again.
Absolutely delicious and super easy to make. Wait those very important couple of minutes for the sauce to thicken before serving.
I did the same thing and my family said that this recipe was a keeper