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!
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Servings: 8 serves
Calories: 263kcal
Cost: $2
Equipment
- Microwave or Thermomix
- Oven
Ingredients
- 60 g butter
- 125 g (½ cup) milk
- 2 teaspoon vanilla extract or vanilla essence
- 1 egg lightly beaten, room temperature
- 150 g (1 cup) self-raising flour
- 25 g (¼ cup) cocoa powder
- 110 g (½ cup) caster sugar
For the sauce
- 25 g (¼ cup) cocoa powder extra
- 110 g (½ 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 VERY wobbly underneath - as this is the sauce).
- Allow to cool slightly, then dust with icing sugar. Serve immediately.
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 for 2 minutes, 100 degrees, Speed 1. Allow to cool slightly.
- Add the milk, vanilla extract and egg and mix for 20 seconds, Speed 4.
- Add the self-raising flour, cocoa powder and caster sugar and mix for 5 seconds on Speed 4. 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 VERY wobbly underneath - as this is the sauce).
- Allow to cool slightly, then dust with icing sugar. Serve immediately.
Video
Notes
RECIPE NOTES & TIPS
- Don’t over-bake! You want the top set but the sauce still runny underneath – that’s where the magic happens.
- Grease the baking dish well to prevent sticking.
- Mix the extra cocoa and sugar together before sprinkling to avoid clumps.
- Pour boiling water very gently to keep the batter intact.
- Bake only until the top feels cooked – the pudding should still wobble.
- Place the dish on a tray to catch any overflow.
- Best eaten straight from the oven, but leftovers can be stored in the fridge for 2 days and reheated.
- Freezing isn’t recommended – the sauce texture changes when thawed.
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
