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
Ingredients
- 1 cup (140 grams) plain flour
- ½ cup (105 grams) white sugar
- 1 teaspoon baking powder
- ¼ cup cocoa powder
- ¼ teaspoon salt
- 50 grams butter (melted)
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup (125 ml) milk
Topping
- ½ cup (100 grams) brown sugar
- ¼ cup cocoa powder
- 1 ½ cups (375 ml) boiling water
Instructions
- 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.
If you tried and loved this recipe, please leave a comment and a rating below!
Harley says
The best chocolate self saucing recipe I've ever tried & I have tried a few ! Thank you 😊
Sandy says
OMG that is just delish, very little leftovers
Leilani says
I've made this twice before. First time in covid lockdown. Was great!! No complaints here 🙂
Kendall says
I’ve always chopped up Moro bars and laid them in the bottom of the dish first and it makes an already delicious dish even better!
Laura says
That sounds incredible!
Irene says
So easy , and absolutely delicious. The Grandchildren whip up in no ,time & the pudding disappears just as quick😋👍🏽
Karen says
Subbed the flour for gluten free (just the countdown brand ) and was absolutely delicious . thanks !
Ashleigh says
This recipe works every time! So delicious too!
Hannaka says
This recipe is a winner!! Thanks for this Laura, first time I have been able to follow a recipe and instructions haha. It came out perfect in exactly 30mins, I will probably double up on the sauce recipe next time.
Brenna says
Very easy and quick to make, and I always have everything I need on hand! Everyone loves it, a go to dessert in our house!
Toni Bougen says
Yummy! So easy. My boys now make pudding 😊
Victoria says
I was thinking of making this, the last time I made this (not this recipe) I had no sauce so a bit scared to try again. I'm also trying the butter chicken recipe tonight. I made double chocolate chip muffins yesterday, love your recipes.
Paul says
There's an error possibly in the quantity calculator in the printing printing app - if you scale back the number of portions, the metric weight of flour and sugar are not reducing - they're stuck at 140gm and 105gm respectively. Likewise if you increase the number of portions beyond 6. May explain why one lady said the dessert is not sweet. I made it at six and it was lovely. The sauce thickened up as it cooled.
Paul
Laura says
Thanks for the heads up Paul, I've had a couple of recipes do this recently. I'll check it out, appreciate your comment! Laura
Paul says
Cooked for 30 minutes but top of the loaf was still a little puddly and the sauce was a bit watery. Any suggestions please? Delish though.
Laura says
Hi Paul, I would give it another 5-10 minutes in the oven and see how that goes. Laura
Kirstey says
I had the same problem, I think the edges rose but the middle didn’t so the sauces just stayed at the top and the hen I cooked it for a bit longer it ended up over cooking the cake =/
Tracy says
I made this tonight. Cooked it at 350* for 30 minutes like the recipe called for. It turned out like a cake rather than a pudding 😕
Laura says
Hi Tracy, the batter does turn into more of a cake, that is the nature of this dessert. Was there plenty of sauce? If not, maybe try baking for 20-25 minutes and even adding slightly more water to the topping. Laura
Emma says
Needed way more sugar 0/10 couldn’t eat it
Natalie says
Hi Laura, I have tried a few of your recipes now and they have all come out really well. Looking forward to trying this one! I'm going to make your ice cream recipe to go with this. Yum.
I'm wondering how do you think this pudding would work out if I made the batter ahead of time and then did the sauce closer to the time of cooking Do you think the batter would still work?
Laura says
Hi Natalie, it should be ok, I wouldn't leave it too long though as baking powder is activated as soon as it is mixed with wet ingredients so it just may not rise quite so much on cooking. In the past I have mixed together the dry ingredients in one bowl and the wet ingredients in another bowl in advance and then mixed them together immediately before baking. Laura
Greylene says
How can double the recipe
Laura says
Just use a bigger dish and double all ingredients - you will also need to adjust the cooking time, I would start with an extra 10 minutes but this will also depend on the size dish you use! 🙂
Olivia says
Great recipe, easy to follow. We make this waaaay too often!
Laura says
Haha so do we! So glad you enjoy it as much as we do!
Donna says
Very easy, so quick to whip up and everyone enjoyed it. Thanks.
Laura says
So happy to hear that Donna!
Heather Halton says
I made this dish tonight for dinner and both my husband and I loved it. It was so easy to make and I had all the ingredients in my pantry. Your recipes taste delicious.
Laura says
I'm so happy to hear that Heather!