Chocolate Self-Saucing Pudding | Classic Recipe

A simple and classic old fashioned chocolate self-saucing pudding recipe. Rich chocolate cake smothered with a smooth chocolate sauce… the perfect winter comfort food!

A plate of chocolate pudding with chocolate sauce and vanilla ice-cream melting on top.

For me, the best thing about winter is all of the amazing desserts!

Forget about the miserable cold rain and wind… it’s all about hot puddings, crumbles and pies! Bring on the delicious desserts.

A white baking dish with sauce dripping down the side and sprinkled with icing sugar.

Chocolate Cake With Rich Chocolate Sauce

A chocolate self-saucing pudding has two layers:

  • a thick and dense chocolate cake
  • a rich, sweet chocolate sauce

Once baked, the cake rises to the top while the sauce forms at the bottom.

Note: It’s important not to overcook the chocolate self-saucing pudding or the amount of sauce will reduce (and we want LOTS of chocolate sauce!).

A spoon lifting out a piece of chocolate pudding with sauce topped with icing sugar.

What You Need

This budget-friendly chocolate self-saucing pudding recipe is made from pantry and fridge staples, so it’s perfect for whipping up at the last minute!

For the chocolate cake

  • butter – salted or unsalted butter is fine to use
  • milk – I recommend using full fat milk
  • vanilla extract
  • egg
  • self-raising flour – use store-bought self-raising flour or make your own by sifting 2 teaspoons baking powder through every 1 cup of plain flour
  • cocoa powder
  • caster sugar – also known as superfine sugar

For the chocolate sauce

  • cocoa powder
  • caster sugar
  • boiling water
The ingredients for a chocolate self-saucing pudding.

…. and that’s it! Scroll to the recipe card at the bottom for ingredient quantities and the full method.

How To Make Chocolate Pudding

It couldn’t be quicker or easier to make this delicious chocolate self-saucing pudding.

Note: Scroll to the recipe card at the bottom for the full detailed method.

Step 1 – Melt the butter

Melted butter in a white mixing bowl.

Step 2 – Whisk through the milk, vanilla extract and egg

Melted butter in a bowl with egg, milk and vanilla extract.
Whisked butter, milk, egg and vanilla extract.

Step 3 – Add the self-raising flour, cocoa powder and caster sugar and mix

Self-raising flour, caster sugar and cocoa powder in a bowl of melted butter.
Chocolate mixture with a whisk in a bowl.

Step 4 – Pour into a dish

Chocolate pudding mixture in a greased baking dish.

Step 5 – Mix together cocoa powder and caster sugar and sprinkle over the chocolate mixture

Caster sugar and cocoa powder mixed together in a bowl.
Cocoa powder and sugar sprinkled over the top of a chocolate dessert.

Step 6 – Gently pour over the boiling water and bake

Boiling water on top of a chocolate dessert mixture.
A baked chocolate pudding.

Recipe Tips & FAQ

Baking dish – Use a 6 cup capacity baking dish that has been well greased with butter.

Making the sauce – to ensure even distribution of the cocoa and caster sugar, mix them together in a bowl until combined before sprinkling over the top of the cake batter.

Place the baking dish onto a baking tray – Place the baking dish onto a large flat baking tray (this makes it easier to move the pudding in and out of the oven and also catches any spills or overflows of the sauce!).

A white plate topped with chocolate pudding and sauce with vanilla ice-cream.

Pouring over the boiling water – It’s important to very gently pour the boiling water over the top of the pudding without creating any ‘dent’s in the pudding. I like to use a small jug and pour the boiling water very slowly over the back of a large spoon, allowing the boiling water to slowly and gently drip down.

Don’t over-bake – it’s important not to over-bake the pudding as you want the sauce to remain liquidy! Once the top of the chocolate cake is cooked to the touch, it’s ready. Note: the pudding will feel very wobbly (as the sauce is underneath).

Serving – chocolate self-saucing pudding is best when baked and served immediately. I like to serve my pudding with either ice-cream, cream or custard.

Storing – you can store self-saucing pudding in the fridge for up to 2 days and reheat.

A spoonful of chocolate pudding with chocolate sauce and melting vanilla ice-cream.

More Winter Dessert Recipes

When it comes to winter desserts, it doesn’t get any more delicious than this comfort food collection!

From Sticky Date Puddings with Caramel Sauce, Lemon Delicious Pudding, Apple Crumble, Butterscotch Pudding, Apple Pie and more!

A collage of homemade winter dessert recipes.

So grab a blanket, snuggle up on the couch with a movie and enjoy ALL of the yummy desserts this winter.

The perfect old fashioned chocolate self-saucing pudding... a rich chocolate cake smothered with a smooth chocolate sauce (printable conventional and Thermomix recipe cards included). 

Old Fashioned Chocolate Self-Saucing Pudding

A simple and classic old fashioned chocolate self-saucing pudding recipe. Rich chocolate cake smothered with a smooth chocolate sauce… the perfect winter comfort food!
5 from 5 votes
Print Pin Rate
Course: Dessert, sweets
Cuisine: Baking, dessert, sweet, thermomix, winter recipes
Keyword: chocolate self-saucing pudding
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8 serves
Calories: 263kcal

Ingredients

  • 60 g butter
  • 125 g (1/2 cup) milk
  • 2 tsp vanilla extract
  • 1 egg lightly beaten
  • 150 g (1 cup) self-raising flour
  • 25 g (1/4 cup) cocoa powder
  • 110 g (1/2 cup) caster sugar

For the sauce

  • 25 g (1/4 cup) cocoa powder extra
  • 110 g (1/2 cup) caster sugar extra
  • 450 ml water boiling

Instructions

Conventional Method

  • Preheat oven to 160 degrees celsius (fan-forced). 
  • Grease a large (6 cup capacity) baking dish and set aside. 
  • Melt the butter in the microwave and allow to cool slightly.
  • Add the milk, vanilla extract and egg and whisk together.
  • Sift the self-raising flour and cocoa powder over the liquid mixture. Add the caster sugar and whisk together until combined. 
  • Pour the mixture into the prepared baking dish. 
  • Sprinkle the extra cocoa powder and caster sugar over the pudding mixture.
  • Carefully pour over the boiling water.
  • Bake for 30 minutes or until firm on the top (but liquid underneath – as this is the sauce). 
  • Allow to cool slightly, then dust with icing sugar.
  • Serve with vanilla ice-cream or custard.

Thermomix Method

  • Preheat oven to 160 degrees celsius (fan-forced). Grease a large oven baking dish (6 cup capacity) and set aside.
  • Sift the self-raising flour and cocoa by pressing Turbo 5-10 times. Set aside in a separate bowl.
  • Place butter into the Thermomix bowl and melt on 100 degrees, Speed 1, 2 minutes. Allow to cool slightly.
  • Add the milk, vanilla extract and egg and mix on Speed 4, 20 seconds.
  • Add the sifted self-raisingflour, cocoa powder and caster sugar and mix on Speed 4, 5 seconds. Scrape down the sides of the bowl and mix for a further 10 seconds or until smooth.
  • Pour the mixture into the prepared dish.
  • Sprinkle the extra cocoa powder and caster sugar over the pudding mixture. 
  • Carefully pour over the boiling water.
  • Bake for 30 minutes or until firm on the top (but liquid underneath – as this is the sauce).
  • Allow to cool slightly, then dust with icing sugar. Serve with ice-cream.

Notes

RECIPE NOTES & TIPS
Baking dish – Use a 6 cup capacity baking dish that has been well greased with butter.
Making the sauce – to ensure even distribution of the cocoa and caster sugar, mix them together in a bowl until combined before sprinkling over the top of the cake batter.
Place the baking dish onto a baking tray – Place the baking dish onto a large flat baking tray (this makes it easier to move the pudding in and out of the oven and also catches any spills or overflows of the sauce!).
Pouring over the boiling water – It’s important to very gently pour the boiling water over the top of the pudding without creating any ‘dent’s in the pudding. I like to use a small jug and pour the boiling water very slowly over the back of a large spoon, allowing the boiling water to slowly and gently drip down.
Don’t over-bake – it’s important not to over-bake the pudding as you want the sauce to remain liquidy! Once the top of the chocolate cake is cooked to the touch, it’s ready. Note: the pudding will feel very wobbly (as the sauce is underneath).
Serving – chocolate self-saucing pudding is best when baked and served immediately. I like to serve my pudding with either ice-cream, cream or custard.
Storing – you ‘can’ store self-saucing pudding in the fridge for up to 2 days and reheat (but it’s best served and eaten immediately after baking). 

Nutrition

Calories: 263kcal | Carbohydrates: 46g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 38mg | Sodium: 73mg | Potassium: 142mg | Fiber: 3g | Sugar: 29g | Vitamin A: 240IU | Calcium: 35mg | Iron: 1.1mg
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10 Comments
  1. Rosie Rose says:

    5 stars
    Yum easy sweet, tastes like home xx

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