Chocolate Self-Saucing Pudding

A simple and classic old fashioned chocolate self-saucing pudding recipe made from just 7 basic ingredients and ready to eat in 40 minutes.

Rich chocolate cake smothered with a smooth chocolate sauce... the perfect winter comfort food!

Everyone knows that the best thing about winter is all of the delicious comfort food desserts!

When it's windy, cold and rainy outside... it's all about hot puddings, crumbles and pies inside!

So have this hot chocolate pudding on the table in just 40 minutes, add a big scoop of ice-cream, a dollop of custard or a drizzle of cream and enjoy the pure yumminess.

What Is A Self-Saucing Pudding?

Self saucing puddings get their name from the way in which the dessert creates it's own sauce under the cake-like batter when baking.

A self-saucing pudding has two layers:

• a cake-like baked pudding on top
• a rich, sweet sauce on the bottom

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

TIP: 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!)....

Why You're Going To Love This Recipe

Everyone's favourite winter dessert is simply delicious...

• Budget-friendly - made from just a handful of basic ingredients, this entire dessert costs just $1-2 to make.
• Quick & easy - just 10 minutes prep time and 30 minutes cooking time means that dessert will be ready in no time at all.
• Make ahead of time - the pudding batter can be prepared ahead of time. Simply wait until just before baking to add the cocoa powder and caster sugar for the sauce, and to pour over the boiling water.
• Thermomix or Conventional Methods - my chocolate self saucing pudding recipe can be prepared in a Thermomix or the good old fashioned way in a mixing bowl. Both methods are included in the recipe card at the end of the post.

Equipment Required

There's no fancy equipment required to make this easy chocolate pudding!

• You'll need a microwave, stove-top or Thermomix to melt the butter.
• Plus a sieve, whisk and mixing bowl for mixing the ingredients.
• A kettle/jug is needed to boil the water.
• And of course.. an oven and baking dish for cooking the pudding.

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!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method

For The Chocolate Cake

• Butter - salted or unsalted butter is fine to use in this pudding.
• Milk - I recommend using full fat milk rather than skim or light milk.
• Vanilla extract - or vanilla essence.
• Egg - have your egg at room temperature
• 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 - I recommend you use a good quality cocoa powder such as Cadbury or Nestle.
• Caster sugar - also known as superfine sugar.

For The Chocolate Sauce

• Cocoa powder - choose a good quality regular unsweetened cocoa powder.
• Caster sugar - to mix with the cocoa powder.
• Boiling water - for pouring over the top of the pudding mix, and forms the sauce in the base of the pudding.

Step By Step Instructions

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 ingredients quantities and full detailed method

Step 1 - Melt The Butter

Place the butter into a microwave-safe bowl and melt for 2 minutes, 50% power, in so second bursts, or until melted.

TIP: Alternatively you can melt the butter on the stove-top or in a Thermomix.

Step 2 - Whisk

Add the milk, vanilla extract and egg to the melted butter.

Whisk together until well combined.

Step 3 - Add The Dry Ingredients

Add the self-raising flour, cocoa powder and caster sugar to the wet ingredients.

Whisk until smooth and combined.

Step 4 - Pour Into Prepared Dish

Pour the batter into a greased 6 cup capacity baking dish. Set aside.

Step 5 - Make The Sauce

Mix together cocoa powder and caster sugar.

Sprinkle the cocoa and sugar mix over the chocolate pudding mixture in the baking dish.

Gently pour over the boiling water.

TIP: 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 onto the pudding.

Step 6 - Bake

Bake the pudding for 30 minutes or until the cake-like top has cooked through but the pudding is still very wobbly (because of the sauce underneath).

TIP: Do NOT overcook the pudding otherwise you won't have as much sauce remaining.

FAQ's

All your self-saucing pudding questions answered...

Expert 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. Once reheated, you will have less sauce remaining than when the pudding is straight out of the oven. You can freeze as well, but again, the sauce is absorbed into the top pudding layer when reheated.

More Pudding Dessert Recipes

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

From Sticky Date Puddings with Caramel Sauce, Lemon Delicious Pudding, Butterscotch Pudding and more...

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