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Chocolate Self Saucing Pudding

Chocolate self saucing pudding is such a classic dessert, but there is a reason why it’s so popular. It’s like a 2-for-1 dessert, with the pudding and sauce all in dish.

When baked, the chocolate cake rises up to the top, leaving a delicious gooey chocolate sauce underneath. No need to make a separate chocolate sauce. This really is the perfect dessert.

Chocolate self saucing pudding in white dish with ice cream scoop

Classic desserts

These desserts are classic, but that’s for a good reason. They are so delicious! Get the recipes below:

Chocolate self saucing pudding in white dish with scoop of ice cream

How to store and reheat the pudding

While this pudding is of course best eaten fresh and hot from the oven, it can be stored for later. Either cover the pudding or put it in an airtight container. It will keep in the fridge for up to 3 days.

The pudding can be reheated in the oven, or alternatively in the microwave. I actually prefer it reheated in the microwave, and I find it doesn’t dry it out as much.

Chocolate self saucing pudding in white dish

What to serve with chocolate self saucing pudding

This pudding can be served on its own, but it’s great with cream, custard or the most popular option, a scoop of ice cream.

Chocolate self saucing pudding on white plate with scoop of ice cream

Chocolate self saucing pudding recipe

Chocolate self saucing pudding in white dish

Chocolate Self Saucing Pudding

Yield: Serves 6
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

This classic chocolate self saucing pudding creates its own sauce as it cooks. Serve it with ice cream for the perfect dessert.

Ingredients

  • 1/2 cup milk
  • 1 egg
  • 60g melted butter
  • 1 teaspoon vanilla extract
  • 1 cup self raising flour
  • 1/2 cup brown sugar
  • 1/4 cup cocoa powder

Sauce

  • 1/4 cup brown sugar, extra
  • 1/4 cup cocoa powder, extra
  • 1 1/2 cups boiling water

Instructions

  1. Preheat the oven to 160c fan forced.
  2. In a large mixing bowl whisk together the melted butter, milk, egg and vanilla extract.
  3. Add to the mixing bowl the self raising flour, brown sugar and cocoa powder. Whisk together until smooth and well combined.
  4. Pour the batter into a baking dish. Combine the extra cocoa powder and brown sugar in a small bowl. Sprinkle evenly over the batter. Pour the boiling water into the baking dish, pouring over the back of a spoon to stop the water creating indents.
  5. Bake the pudding for 30 minutes, or until the top of the cake is firm. It is important not to overbake the pudding, you want the underneath to be saucy.
  6. serve warm with cream, custard or ice cream.

Notes

  • Do not overbake this pudding. You want the pudding to be saucy, not dry.
  • You can substitute the brown sugar for caster sugar in the pudding batter, sauce mixture or both.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 284Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 54mgSodium: 343mgCarbohydrates: 43gFiber: 2gSugar: 23gProtein: 5g
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