Chocolate self saucing pudding recipe

This classic chocolate pudding has a moist chocolate sponge with a silky sauce. This chocolate pudding recipe is a rich, comforting, and oozy dessert. This damp, fluffy chocolate sponge is topped with a rich, glistening chocolate sauce. You may ask, “What makes this cake so magical?” The sauce, which starts at the top and seeps to the bottom of the dish under the cake, is what makes this recipe so magical. It’s the chocolate lover’s dream.

Ingredients that you will need

You can easily make this chocolate pudding using pantry staples.

  • Flour: You’ll need plain flour (all-purpose flour).
  • Cocoa Powder: Regular unsweetened cocoa is the best.
  • Baking Powder: Use baking powder and not baking soda. Both react differently and will produce different results.
  • Sugar Brown sugar is all you need to add moisture and caramel flavoring.
  • Butter: Add a pinch of sea salt to unsalted butter. Different brands of salted butter will have different amounts.
  • One large egg: If you can, just one large free-range egg.
  • Pure Vanilla Extract: Vanilla is a flavor enhancer and a balancer. Use extract and not essence, as the latter is synthetic.
  • Milk For the best taste, I recommend using whole milk. However, you can use light or dairy alternatives.

Useful tools to have

  • You’ll need the following to make chocolate pudding:
    • Mixing Bowls and Balloon Whisk.
    • A small 8-inch pie or baking dish.
    • The jug is heat resistant, and the spoon is regular.
    • An electric whisk can be useful but is not essential.

How to make self-saucing chocolate pudding (step-by-step)

  • This recipe is very simple and perfect for any occasion. The use of melted butter means that you don’t need to cream butter and sugar. It also keeps the cake moist.
    • Dry Ingredients: Mix the dry ingredients in a large bowl. Set aside.
    • Moist ingredients: Combine the butter, sugar, and egg in a separate bowl.
    • Mix: Add the flour mixture in three parts to the wet mix. Alternately, add milk between each addition. Then, add the flour mixture, followed by milk, then mix, and finally, flour mix.
    • How to make the sauce: It’s easy – just three ingredients! Combine cocoa, sugar, and boiling water into a jug. Mix well.
    • Assemble: Spread out the pudding batter in a greased baking dish. Pour the sauce on top of a spoon that is upside down. Move the spoon around the pudding to cover it.
    • Baking: Bake the pudding until it looks dry on top and has a springy texture.
    • Serve: Self-saucing chocolate pudding is delicious and served just as it is. Vanilla ice cream or whipped cream are also great additions. I love to serve a double-hot sauce with warm, runny custard. (That’s my English heritage showing through).

Yield and storage

  • This recipe can serve up to 4-6 people depending on their appetite and whether you add ice cream or another sauce.
  • If you can’t finish the pudding, cover it with plastic wrap and keep it in the refrigerator for 3-4 more days. You can reheat it in the microwave or oven (for 40 seconds per portion).



      • # 1 cup plain (all-purp) flour (130g / 4.6oz)
      • ▢ 1/4 cup cocoa powder unsweetened (25g/0.9oz).
      • ▢ Two teaspoons of baking powder
      • ▢ Take a pinch of salt.
      • ▢ Half cup of brown sugar (100g/3.5oz).
      • ▢ One stick (57g) of unsalted butter, melted, plus extra for greasing.
      • ▢ One large egg, room temperature
      • ▢ One teaspoon pure vanilla extract
      • ▢ Half a cup of whole milk (notes)


      • ▢ 1/4 cup Dutch-processed cocoa powder or unsweetened (25g)
      • ▢ Half cup of brown sugar (100g/3.5oz).
      • ▢ 1 cup of boiling water
      • ▢ Vanilla Custard or Ice Cream (creme anglaise) to be served


        • Preheat the oven to 180C/350F/160C fan. Butter an 8-inch pie plate (approximately).
        • Sift the cocoa, flour, baking powder, and salt in a medium bowl. Mix with a whisk.
        • Beat the butter and sugar together until smooth in a separate bowl using an electric mixer. Add the vanilla and egg, and continue to beat until everything is smooth and combined.
        • Add 1/3 of your dry ingredients to the butter mixture. Mix gently, just until combined. Add half the milk and mix gently. Continue in this manner until the milk and flour are combined… You should keep the flour and milk the same. Otherwise, your cake will be dense and hard.
        • Pour the pudding batter into your prepared dish.
        • TO MAKE THE SAUCEMix the sugar and cocoa in a small dish. Mix the boiling water into the cocoa.
        • Slowly dribble chocolate sauce on top of the cake using a spoon that has been turned upside down. Move the spoon around to ensure it is evenly distributed. (See notes).
        • Bake the pudding between 25-30 minutes. The top of the pudding should be dry and a little springy.
        • Please take a minute to leave a rating and comment. This is greatly appreciated.


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