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 last night and it was a big hit! My family and I ate about half of it and it has relatively decent sauce at the bottom (still not as runny as yours but I pulled it out when it sprung back when poked which was a little longer than 30min). But then when I went for seconds, the rest didn’t seem to have any sauce at the bottom. I think I need to find that sweet spot where it’s done baking but the sauce is still runny. Really delicious though and not too sweet which I loved!!
I’m so glad it was a hit Nala, I always tend to undercook this as it will continue to cook slightly even when removed from the oven ❤️
Hi nagi do you have any recipes that have no egg and gluten free please
Thanks Deb
Hi Deb! I have a gluten free recipe collection you can browse 🙂 Just go to my Recipe Index and find Gluten Free! N x
Hi I’m going to be making this for my Christmas in July dessert. I am trippling the recipe to cater for more mouths….should I triple cooking time too?
Dozer looks so cute with those socks!!
Hi Adriana! Nope, just increase by about 5 minutes – assuming you use a larger pan 🙂 N x
Hi Nagi,
I made this pudding last night. It was really delicious! Perfect on a cold winter’s night. YUM! Thank you for your wonderful recipes.
Hi Nagi
Sorry if this has already been asked.
I wanted to know if i can make components of this in advance, as I need to bring it to a lunch party.
Could I mix everything first, then refrigerate and then pour the boiling water just before baking? Do i add an extra minute or two to the baking time then?
Thanks heaps
Nah ,
I have really enjoyed making this but the sauce wasn’t runny at the bottom of the cake like in your video
Hi Alaa! Sounds like it cooked longer than it needed to 🙂 Pull it out 5 minutes earlier! N x
Does it need to be refrigerated to preserve it?
Hi Nagi, I am planning to make this for a dear colleague farewell party. Can I make this in the morning, take it to office and still expect some sauce when I serve it later in the evening say around 3ish ?
Hi Thulasi! There will still be some sauce but unfortunately not quite as much as when made fresh 🙂
Nagi,
Can this be made in individual dishes? If so, what would I need to adjust?
Thanks 🙂
YES!! Use those larger ramekins, 5 is ideal (6 starts getting small) and bake for 22 – 25 minutes until the top springs back when you poke it (it will depend on the size of ramekin you use, the poking test is the best way to tell). N x
I can’t get the cookbooks. It keeps telling me the email peramiters should include and email, ruins or leid key. I’ve tried both my personal email and my work email and it won’t accept either.
Sorry to hear that Kisa. I will add you manually – you should receive an email soon with links for the ebooks, otherwise they are in every new recipe email I send you! N xx
Hi nagi – We made this with gluten free flour and it was delicious and saucy still (sometimes gf dries out a bit for some reason?) we also tried your plum and hoisin drumsticks this week! Super yummy!
Hi.
I have just discovered this recipe. My household is full of GF cherubs. Going to try this one. I have had so many failures. All the kids want is a self saucing pudding. Lets hope it works. Did you use the same amount of flour?
Heather
I’m so pleased that you enjoyed this Kate – AND the drumsticks! Thank you for taking the time to come back and let me know – N x
Hi Nagi,
All I can say is WOW! This was the most delicious dessert I have ever tried. My son and I made it together and it was so easy to prepare. Thank you for this great recipe.
Woo hoo! So glad to hear that you enjoyed it Tracy, thanks for letting me know! N x
Oh my goodness! Never heard of a self saucing pudding before but I like it! I like it a lot! 🙂 Thanks for the inspiration!
You have to try it!! It’s INCREDIBLE!!
I just made a vegan version of this, and I have to say that it’s beyond epic, Nagi! Thank you for sharing it.
Also…. those socks! <3
Woah! I’m SO HAPPY to hear this works veganised!!
It totally does, Nagi!
I’ve made it so many times now (at least once a week – no wonder my jeans are tight, ha ha!), and it never fails to impress.
In fact, even my very-staunchly omni mother in law, who usually turns her nose up at the very idea of vegan food, and never misses an opportunity to make snarky comments, not only enjoyed it but had two portions too.
If you or your readers are interested, here’s the link to my version:
http://www.yumsome.com/vegan-self-saucing-chocolate-pudding/
(I’ve linked back here too, so that my readers, not all of whom are vegan, can come and find your recipe.)
I have been making this for more years than I care to remember but I love brownies so I add lots of walnuts to the cake part and it is decadent!!!
Love your blog and your moms also.
Aww my mum will be so happy to hear that! I love the idea of adding walnuts to this, thanks for the idea!
Wickedly yumiiiii! But what Are YOU doing to Doza-Soks….. YOU want be on Xmas list??
I’m sooooo cruel, aren’t I?? 😉
I saw the socks and thought – that is the most clever idea! And I think he looks cuuuuuuute, even though I’m most definitely a cat person.
Hi Nagi,
What can I say about this recipe.
It was love at first bite.
It’s absolutely FANTASTIC.
Thank you for all the wonderful recipes you share with us.
Anna
HIGH FIVE! You ROCK Anna, thanks so much for trying it so quickly!! N xx
Hi Nagi, I have used serveral of your recipes, and never regretted trying them out. I keep a special file “Nagi’s Recipes” and they are tried and tested and come out beautifully. Thanks a million.
I’m so flattered! Thank you Lalita! N x
Oh I just love pudding cakes Nagi and I like how you made the sauce more saucy…. and Dozer… too cute. I just laughed when I saw him in socks. Such a fashion statement!
I try to keep him on-trend….. 😉
This was an all time favorite of mine…..thanks for reminding me….
Pleasure! <3 N x
I made this on a Friday lunchtime (working from home has so many benefits!) and I’ve been enjoying the leftovers – feel like the flavour deepens with time like brownies. The sauce is fantastic, like a thick custard. It’s important to let it rest for the 5-10 mins after it comes out of the oven. I was impatient so the first helping of sauce was a bit liquid but the second (couldn’t resist) was just right. It’s quite sweet so I would go for cream over ice cream but the cold of ice cream with hot pudding is hard to resist (that’s what I had for the first helping). I wouldn’t mind making the sauce less sweet but don’t want to mess with the ratios. The pudding / sponge part is very light which balances against the intensity of the sauce.
Incredibly fast to make – thank you for another simple yet delicious recipe.