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.
These desserts are classic, but that’s for a good reason. They are so delicious! Get the recipes below:
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.
- 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
- 1/4 cup brown sugar, extra
- 1/4 cup cocoa powder, extra
- 1 1/2 cups boiling water
- Preheat the oven to 160c fan forced.
- In a large mixing bowl whisk together the melted butter, milk, egg and vanilla extract.
- Add to the mixing bowl the self raising flour, brown sugar and cocoa powder. Whisk together until smooth and well combined.
- 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.
- 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.
- serve warm with cream, custard or ice cream.
- 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