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….
Hi Mrs. Nagy, can I replace white sugar with natural brown sugar?
That should work in this recipe! N x
I don’t know how many recipes I have cooked from your site. You are truly an amazing cook and you make all your recipes so easy to follow. Whenever I search for a recipe and your site comes up I always click on your recipes because I know that they work.
This recipe is SO good! It’s rich and decadent and gooey and all the right things. We made this for Valentine’s Day and topped it with fresh strawberries and whipped cream and indulged in every bite. I’m not a fan of chocolate cake but I love brownies and this was a perfect mix. The sauce is amazing.
Thanks Joanna! It’s a great Valentine’s Day dish! N x
Hi Nagi
I need to make this for about 36 people. Do you think it will work if I scale it up and do it in 2 large batches, or should I just do more of the original batch size?
Omg, this was so delicious!! It was so easy to make and uses all your basic ingredients. I’ve made this many times with different recipes but this is my new fave recipe now. Everyone loved it, so moist and tasty exactly as the recipe said it would be is how it turned out. Thank you
Hi Nagi, Could do you think I could add instant coffee and bloom the cocoa like in your chocolate muffin recipe for this pudding?
Hi Nagi. I want to make individual puddings in ramekins. I’m assuming I’ll need to reduce the cooking time. How will I know when they are ready to pull out of the oven/how long should I bake them for?
Hi Kim maybe you could make a big pudding then neatly dish it into the separate ramekins ?
Sorry Kim, I haven’t tested that yet! N x
Made this tonight, exactly as the recipe said. It turned out to be the perfect amount for after dinner, and it tasted delicious.
I tell you, you’d have to be crazy to not like this recipe, or how easy it is to make
Bloody yum and easy, just don’t forget the baking powder until after you’ve already pressed it into the tin then have to scrape it all out and try to add it last minute like I did. Whoops, didn’t make any difference that I could notice, very forgiving!
I do things like that ALL THE TIME! N x
Hi Nagi!
You are just amazing, and i appreciate all the fabulous recipes and tips! I was wondering if this could be made partly ahead of time? Do you think it would work to spread the batter, add the topping, but wait to pour the hot water over it and bake til a couple hours later? Would love to make this for an upcoming dinner party n it would be so helpful to have it mostly prepped beforehand. Thank you in advance.
Warm regards, Trish
Hi Patricia. I saw this comment below yours and answers your question of preparing ahead of time. Hope it helps, although maybe you already know as it was some time ago. 🙂 Regards, KT.
…….I made this in advance for Christmas Eve dinner and it worked out perfectly. I prepared the batter with the sugar/cocoa mix on top at 2pm. Left covered in the fridge and the pulled around 8pm, preheated oven and boiled water. Poured the hot water and baked! And it was perfect! Just as good as normal!!…….
Hi!
I made this in advance for Christmas Eve dinner and it worked out perfectly. I prepared the batter with the sugar/cocoa mix on top at 2pm. Left covered in the fridge and the pulled around 8pm, preheated oven and boiled water. Poured the hot water and baked! And it was perfect! Just as good as normal!!
I did prepare all the ingredients. It is mixed really easy.
Nagi, thank you for your great Website! Banana Free! *(perfect for me!)
Hi Trish…I don’t recommend that as the pudding probably won’t rise if the batter sits there. N x
I love this recipe but always add 2 cups of water for the sauce. The more sauce the better. 😉
This is delicious!!! Could you double this recipe. and if you can how long do you cook it, and what size pan?
Hey Nagi
This chocolate pudding is now a family favourite and so easy! We use many of your recipes 🙂 any chance you have a lemon self saucing pudding recipe 🙂 ps: Dozers pup cakes are also a family favourite 😍
I want to make this for the family in individual ramekins. Should I adjust the bakimg time?
Awww mine did not work the top was on the bottom and the sauce seemed to be on Tahoe top and sorta absorbed into the top awesome flavour my fam ate it … but was not as it should have been .. I did put in a dish that may have been too big .. could this have been to problem ?
By the way love your recipies and have cooked many of them last night I cooked your beef massaman curry 👌as well as the choc pud 😊
For many years I’ve been searching, trying and not impressed with recipes for this pudding after my brother’s ex girlfriend made it for us once and she won my heart!! Obviously the relationship didn’t last so tried literally 10+ recipes that were average – don’t ever give up because i finally found this one!!!! Thank you thank you thank you!! Followed every step and ingredients to a T! Winner and has been bookmarked 👍👍
Fantastic. Recipe was real easy to follow
I’m so glad you enjoyed it Mary!!! N x
Am not sure if I did something wrong, but this turned out super sloppy – more like cake soup 😖 What did I do wrong?
Hi Kate, sorry you had issues – sounds like you mis measured somewhere along the way! N x
This was so delicious and was really saucy unlike other recipes I’ve used which were super dry and has a bland flavour
Accidentally mixed up a couple steps due to baking bread & cooking a roast dinner at the same time 🙂 still turned out absolutely wonderfully! Lots of yum sauce, thankyou!
Hi Nagi, love everything that you do!! I was wondering if there was any way of prepping/making this partly the night before at all and then putting it in the oven the next day for a birthday dinner? Would love to know, as we have been requested to make this but its for a dinner on a week night, right after work! Thanks!
Once you’ve mixed the batter you’ve activated the raising agent. This one is best made fresh sorry!