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.

Classic desserts

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

• Sticky date pudding
• Baked rice pudding
• Vanilla slice
• Caramel slice
• Jelly slice

Ingredients and substitutions

• Milk – Full fat milk was used in this recipe, but lower fat varieties can also be used.
• Egg – A large sized egg was used in this recipe.
• Butter – Salted butter was used in this pudding, but unsalted butter can also be used. If using unsalted butter, consider adding a pinch of salt to the batter.
• Vanilla extract – The vanilla extract can be substituted with vanilla essence.
• Self raising flour – If you don’t have any self raising flour on hand, substitute with a combination of 1 cup plain flour and 1 1/2 teaspoons baking powder.
• Brown sugar – The brown sugar can be substituted with white sugar.
• Cocoa powder – Use a good quality unsweetened cocoa powder.

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.

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.