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….
I’ve been making chocolate self-saucing puddings for years… but your recipe beats anything I’ve previously tried, and appreciating the good quantity of sauce, was devoured by everyone. I made mine dairy-free, substituting butter for Nuttelex and dairy milk for almond milk. Absolutely divine. Now off to try the golden syrup variety!
I forgot to add… and I don’t think I was supposed to do this… but the second time I made this, I mixed the batter, scattered the topping and covered the pudding until ready to pour the boiling water and bake. It was just as sensational as the first effort, when I baked it straight away. I know now, from reading the comments, that this shouldn’t have turned out as well, but it seemed to have been unaffected.
Hello Nagi , i love your recipes but Im trouble understanding one thing. You write the amount of something with “cups” and then with gr or ml. For example i was making one of your dishes but I was confused cause you said 1 cup or 150 ml . I dont understand if the ML are suppose to be equal to the cup cause 150ml is not a cup, and my cake was a disaster ..please clarify for me..thank you..
Hi Sabrina – I list the gram/ml equivalent next to the cup measurement in this recipe. I think you’re confused as I refer to 1 cup of flour weighing 150g (flour weighs less than water). If you’re ever unsure – use the gram and ml measurements listed as that’s a standard no matter where you are located. All the ingredient amounts listed are correct in this recipe. N x
Ok , I got it now, thank you Nagi and thank you for your very interesting recipes !! I will try your cake again 🙂
Thank you so much for sharing another incredible recipie Naggie! Ive cooked this a few times and the consistency never looks the same as that in your video. Im having troubles measuring out the ingrediants in grams. Can you please share a link to an accurate conversion chart so I can mesure out the ingrediants in Aust. cups/ spoons? All the charts ive found online have diffrent information! Thank you!
Hi Stephanie, I live in Australia and use Australian cups and a 15ml tablespoon. So all the measurements listed are correct for you 🙂 N x
I really like the pan that you used to baked the pudding. Do you know where I could purchase the same pan?
Hi Frances! It’s called Falcon Enamel, here it is online in Australia:
https://www.petersofkensington.com.au/Public/Falcon-White-Blue-Enamel-Bake-Pan.aspx
I actually got it at my local grocery store when they were briefly stocking it. BUT I actually don’t recommend it. Yes it looks pretty. But it’s flimsy and thin, so doesn’t hold heat well so it has very limited uses, this being one of them. I actually rarely use it nowadays 🙂 N x
Hello Nagi, I would like to make this recipe for 12 ppl, what size dish, cooking temperature and time would you use this recipe for?
Good to know about 15ml tablespoon as my tablespoon is 20ml. Your site was recently recommended to me and I’ve had great success with your recipes. I really love all the extra notes, explanations. 🥰
Lost count how many times I’ve made this and it’s always a winner. I do halve the sugar but only because we don’t like things overly sweet.
Tonight we’re having your – ‘slow cooker beef brisket with bbq sauce’, a side of ‘stovetop Mac & cheese’ and this for dessert!
Oh and I also made your ‘healthy homemade granola’ today too. All are fab!
Thanks Nagi for taking my bland home cooking to amazing! I turn up to family gatherings with one of your dishes and it’s always the favourite, it always makes me look awesome 👏🏽 🙏🏽 Thanks
Jess, I feel exactly the same as you! My husband keeps muttering that Nagi should be Australian of the Year. The only problem is, now all my friends use her site too so I impress less at communal meals!!
Third time making this for my children; absolutely loved by us.
Love your recipe. I baked these into little ramekins but I didn’t get any sauce (I followed the recipe). I checked the pudding at 20min mark and it was still wet on the top (it didn’t bounce back and looked uncooked). At 30min mark, it was cooked but there was so sauce. What could I have done wrong?
Nagi EVERY recipe I have tried of yours is full of flavor and needs no alterations to taste great. No need to read reviews because follow what is written in the recipe and you will end up with a perfect dish every time. Thanks for making such a difference to my cooking. Standard response by family to something I’ve cooked now
“Is this recipietin?”
Oh woah, what a lovely compliment. Thanks so much Michelle ❤️
Dear Nagi your recipes are always easy n excellent, thank you
You’re so welcome Arita!! N x
Great recipe-I couldn’t wait to try it. Halved the amounts and used carob powder instead of the cocoa(did cut back on some of the sugar since I read that carob is naturally sweeter). Sadly there was no sauce☹️Do I need to add more water? It was very tasty but I was really looking forward to that sauce. Absolutely LOVE your recipes! Thanks for all you do!
Just baked this and got all thumbs up from the family 👌🏻 was just wondering, could i use milk instead of water when making the sauce?
Hi Trixi – unfortunately not, milk would split – N x
Cooked this tonight and the family absolutely loved it. Thank you I’ll be cooking it again. 😀
Hi Nagi,
Two questions for you..
First, I want to serve this as a birthday cake for my husband. What do you think?
Second, I made the vanilla sponge cake and it was so so delicious (approved by my FIL, haha). I would like to send you a picture of it. How can I do it?
TIA
Hi Nagi
Absolutely love all of your recipes, and as yet, not one has disappointed the family (4 teenage boys!). Just a quick question, would i need to make any adjustments to double this recipe for a family gathering?
Thank you
Taryn
If you look at the bottom of the blue area containing the recipe title, author, etc. you will see where it indicates the servings. If you tap on that you can slide it to the desired servings and it will automatically change the ingredients list.
Hi Nagi, do you think it would work to substitute the cocoa powder in the cake and sauce with raw cacao?
That will work fine Grace! N x
Thanks, worked a treat 🙂
I never leave comments on recipe blogs, but since I’ve discovered your site, Nagi, I keep coming back recipe after recipe! I just can’t find anything better, I would’ve easily made 20+ of your recipes and the family and I have loved every single one! Don’t know how you do it, but please keep it up and thanks for sharing your food brilliance !!
Hi Nagi, I’ve made so many of your recipes they’re great and always reliable. I made your tiramasu last week for my parents anniversary and my dad said it was as good as the one he always orders at our favorite fancy restaurant and he’s pretty fussy. I love how your recipe directions are really clear and all your notes, explanations and nutrition info is so helpful too. Choc self sauce pudding is my all time favorite and was the first dessert I learnt to make when I was little. There’s nothing fancy about it but it is just so good…I admit make it way too often.. p.s I am a cream girl and lots of it, icecream in addition makes it way too sweet for me!
Perfect Laura! N x
This is the 3rd time I’m making this recipe and every single time it’s perfect! No, really. I mean it. Perfect.
WOOT! Thanks Nicole! N x
Oh this chocolate pudding was delicious. Lots of chocolate sauce and a lovely cake texture. Perfect comfort food. Thanks again Nagi for another brilliant recipe 😄
You’re so welcome Rose!! N x
I made this tonight and it was very good – but too sweet for me.
I’ll give it another try but reduce the amount of sugar in the topping next time.
Hi Brigette, sorry you found it too sweet, did you use unsweetened cocoa powder? N x
Oh and PS: Your pumpkin gnocchi with sage and butter sauce is on this week’s menu. I’m nervous as I’ve never made gnocchi but hopefully I can master it. 🙂
Oh that’s an interesting point – I used 90% unsweetened cacao powder for the cake batter and 10% what was in a jar in my parents’ cupboard (basic cocoa powder so I don’t know if it was unsweetened!) … but for the sauce I reversed the ratios as I thought the cacao might be too intense. Next time I will use just the cacao and that will probably solve the issue. Thank you for that – you’re a clever woman!
I loved it other than the sauce being a bit sweet for me which is likely my own fault for using the wrong cocoa! Like you say, so many self saucing puddings don’t have enough of sauce but yours does and the cake was delish.
I love all of your recipes that I’ve made – I’ve put your butter chicken on next week’s menu. My elderly parents and I are in full self imposed isolation (Mum is old and immunocompromised and I’m immunocompromised … but only middle-aged!) so I have to plan a week of meals in advance so my sister can do our grocery shopping. Mum is really looking forward to the butter chicken – so am I!
Any tips on serving this for a dinner party ( after the quarantine ends!). I just don’t want to be in the kitchen baking when guests are eating dinner? Any make ahead prep I can do and stick it in the oven just before dinner?
Hi Nimra, you can prep the topping ingredients and mix the dry ingredients for the pudding – just have the wet ingredients ready to go and make just before popping into the oven. N x