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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 4 votes
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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

Equipment

  • Microwave or Thermomix
  • Oven

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.

Video

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