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!
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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….
Made this tonight for my family. It was delicious and so easy. Thanks nagi
This is my favourite self saucing chocolate pud; love how it isn’t ‘too sweet’ as said by a previous poster, the chocolate comes through nicely. I added a few tablespoons of biscoff spread in dollops on top of the cake batter, before the topping stage. Chocolate and biscoff pudding, amazing!
Step 6 I accidentally poured the liquid into my TOPPING bowl instead of flour. Well. Then I just mixed everything together added the water and baked it anyway. Obviously not what it was supposed to be, but you know what it still tasted good. Will try again and pay attention next time!
It was absolutely amazing 😉
I am not a dessert cook, but am hoping to try this out for Christmas!!
Nagi, or anyone who has made before – can you prepare any of this in advance?
Thank you!
I only make this recipe now. It’s simple and yo only need a few ingredients. It’s not difficult at all to pour water onto the bk of a spoon, it literally takes like under 20secs.
I just made the Self-saucing Chocolate Cake and let it cool a bit. I’m thoroughly enjoying the deliciousness of this! It’s moist, chocolatety, gooey goodness! I’ll make sure to keep this recipe on hand 🥰
Can this made GF?
Almond flour or coconut flour
Is there any reason why I couldn’t make this up to the end of step 7 (just before pouring over the water) in advance? Thank you
I’m aware this reply is a long while after the question was posted, but hopefully it still helps. I’ve used a similar recipe for years and I make that one ahead by putting the batter in the dish, then mixing the topping without the water and putting in a ziplock bag and store together either in the fridge or freezer (if freezing it will need to thaw completely before attempting to cook). Then when at room temp I continue per the recipe. It works well every time.
OMG, thank you, I was looking for this comment 😘☺️☺️
I would have thought it is because it would activate the raising agent in advance. You’d be better making the dry ingredients in advance and not combining them with the wet until before you plan to cool it.
So simple to prepare but all were impressed! Dollop of cream and ice cream and a perfect delicious match.
So good! Old school favourite of mine, complete comfort food. Served with vanilla ice cream 😋
Hi nagi can you make this recipe ahead of time and put it in the oven when needed? will it loose its spongyness? thanks your recipes are the best!
Absolutely delicious!! 5 stars 100%! I scaled it down to 3 servings and baked in a loaf tin and turned out perfect! SUPER light and fluffy and the sauce is to die for!! 1000% make this again! Also so quick and easy! I put all the ingredients in a bowl and whisked it till just combined and literally took 5 minutes from start to finish! Thanks so much for the recipe!!
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.
Hot tip for pouring the water. If you are a coffee drinker and have an Aeropress you can use the filter holder lid with a paper filter in it which will slowly and very evenly shower the water over surface, resulting in perfectly undisturbed dry ingredients. If you dont have Aeropress buy one anyway.
A lemon version would be awesome
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
As another comment I always go to your recipes if I see your name
I want to make this for my family but they won’t be eating it until I take it to them. Will this still be chocolatey and saucy.
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