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!
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.
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!).
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
…. 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
Step 2 – Whisk through the milk, vanilla extract and egg
Step 3 – Add the self-raising flour, cocoa powder and caster sugar and mix
Step 4 – Pour into a dish
Step 5 – Mix together cocoa powder and caster sugar and sprinkle over the chocolate mixture
Step 6 – Gently pour over the boiling water and bake
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!).
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.
More Winter Dessert Recipes
From Sticky Date Puddings with Caramel Sauce, Lemon Delicious Pudding, Apple Crumble, Butterscotch Pudding, Apple Pie and more!
So grab a blanket, snuggle up on the couch with a movie and enjoy ALL of the yummy desserts this winter.
Old Fashioned Chocolate Self-Saucing Pudding
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.
Yum easy sweet, tastes like home xx
Love this recipe!!
This was almost identical to my old school recipe that I’ve had for years (except this made double the amount of sauce) which is JUST what it needed!! I also found it took more like 45-50 minutes in the oven to cook through to the middle. Next time I might cover it from the start with a lid or foil tent to ensure even cooking and to keep it moist on top.
Thanks so much for sharing! And awesome to have the Thermomix method too
Oh that’s amazing to hear! Thank you so much for the great feedback (and I agree… more sauce is the BEST!)