Everyone needs a recipe for chocolate self saucing pudding! This delicious dessert is saucy, chocolate comfort food at it’s best! Serve with vanilla ice cream for the perfect after dinner treat.
When I was a kid, chocolate self saucing pudding was always my favourite and apparently, that has not changed!
I mean, what’s not to love? Delicious chocolate cake, sprinkled with brown sugar and cocoa and topped with water that magically turns into the most amazing chocolate sauce.
How does it even happen??!!
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If I’m being honest, we don’t actually eat a whole lot of dessert in our house. Sometimes we have ice cream after Sadie goes to bed (mean parents haha) but more often than not we are boring.
But there is something about the combination of the cooler weather and being 30 weeks pregnant that has me craving ALL the comforts of chocolate before I go to bed!
And I figure, what better time to be indulging in these delights?! I mean, it’s all in the name of recipe testing for you guys – you’re welcome!
This chocolate self saucing pudding comes together in no time making it perfect for both mid week treats and as an impressive dessert for guests.
It serves about 6 people but if there are only 2 of you, it actually keeps in the fridge and reheats really nicely.
Top it with a big scoop of vanilla ice cream, put your comfy pants on and enjoy every bite!
Made this recipe? Tag me on Instagram @thekiwicountrygirl and hashtag it #thekiwicountrygirl.
Chocolate Self Saucing Pudding
- 1 cup (140 grams) plain flour
- 1/2 cup (105 grams) white sugar
- 1 teaspoon baking powder
- 1/4 cup cocoa powder
- 1/4 teaspoon salt
- 50 grams butter (melted)
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup (125 ml) milk
- 1/2 cup (100 grams) brown sugar
- 1/4 cup cocoa powder
- 1 1/2 cups (375 ml) boiling water
- Heat the oven to 180°C/350°F and spray a baking dish (approx 25cm x 20cm or similar) with cooking spray.
- In a medium sized bowl, whisk together flour, sugar, baking powder, first measure of cocoa powder and salt. Set aside.
- In a small bowl or Pyrex jug, whisk together the melted butter, egg, vanilla and milk. Pour into the dry ingredients and fold together until just combined.
- Pour the cake batter into the prepared baking dish and smooth out the top.
- In a small bowl, whisk together the brown sugar and second measure of cocoa powder. Sprinkle evenly over the top of the cake mixture. Carefully pour over the boiling water.
- Bake the pudding for 30 minutes. Remove from the oven and serve immediately with ice cream or whipped cream.
- Leftovers can be stored covered in the fridge for 3 days and reheated as needed.