Self-Saucing Chocolate Pudding
This old-fashioned Self-Saucing Chocolate Pudding is rich, comforting and incredibly easy to make. Using simple pantry ingredients and just one bowl, it bakes into a soft chocolate pudding with a luscious chocolate sauce hidden underneath. A family favourite for generations, it's perfect served warm with custard, cream or vanilla ice cream on a cold winter's night.
Ingredients
Pudding
- 2 cups Self-raising flour
- 4 tablespoons Cocoa powder
- 1 cup White sugar
- 1 cup Milk
- 2 teaspoons Vanilla essence
- 2 Eggs
- 120 g Butter, melted
Chocolate Sauce
- 2 cups Brown sugar lightly packed
- 2 tablespoons Cocoa powder
- 3½ cups Boiling water
Instructions
- Preheat oven to 180°C (350°F). Grease a deep baking dish suitable for the pudding batter and sauce.
- Place the self-raising flour, cocoa powder, white sugar, milk, vanilla essence, eggs and melted butter into a large mixing bowl.
- Beat everything together until combined and you have a thick pudding batter.
- Spread the mixture into the prepared baking dish.
For the chocolate sauce
- Sprinkle the brown sugar evenly over the pudding mixture, followed by the cocoa powder.
- Carefully pour the boiling water over the top. Do not stir - as the pudding bakes, the sauce forms underneath, creating a rich chocolate layer beneath the soft pudding.
- Bake for approx 45–50 minutes, or until the pudding has risen and the top feels firm.
- To check if it is ready, insert a knife or skewer into the centre of the pudding. You are looking for cooked pudding on top - it should not have raw cake batter sticking to it. Remember, the chocolate sauce underneath is meant to stay soft and gooey.
- Allow the pudding to rest for a few minutes before serving. The chocolate sauce will thicken as it cools slightly and becomes even richer.
- Serve warm with custard, cream, or ice cream.