Chocolate Self Saucing Pudding

    1 hour 5 minutes

    This is a warm, rich, silky, but very traditional pudding, perfect with vanilla ice cream on a cold winter night. Its almost guaranteed not to fail, and if you have kids they will enjoy the way the sauce slowly creeps to the bottom during cooking.

    365 people made this

    Serves: 6 

    • Pudding
    • 1 cup (125g) self raising flour
    • 3/4 cup (185g) caster sugar
    • 2 tablespoons cocoa powder
    • 1/2 cup (125ml) milk
    • 1 teaspoon vanilla essence
    • 30g butter melted
    • Sauce
    • 3/4 cup (125g) firmly packed brown sugar
    • 1/4 cup (30g) cocoa powder
    • 1 3/4 cups (430ml) hot water

    Preparation:15min  ›  Cook:50min  ›  Ready in:1hour5min 

    1. Preheat the oven to 180 degrees C. Grease an ovenproof dish, I use a glass casserole dish around 2 litres.
    2. Pudding: Sift flour, sugar and cocoa into a large mixing bowl. Add combined milk butter and vanilla essence then stir until smooth. Pour mixture into baking dish.
    3. Sauce: Sift combined brown sugar and extra cocoa evenly over the top of the pudding mix.
    4. Gently pour the water over the pudding, using a spoon to break the flow. Transfer to oven and bake for approximately 50 minutes.
    5. Serve hot from the oven and dust with icing sugar if desired, enjoy!

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    Reviews in English (49)


    Hi there i'm not sure if you noticed that you have in your ingredients, 1 Cup (125g) Self-raising flour, did you mean 1 Cup (225g) not (125g) or is that right when you say (125g) sorry to be a pain. Other then that i'm can't wait to try this out. Thanks  -  28 Jan 2011


    I've made a similar recipe to this before, but this has a lot more sauce YUMMO!! I put into four rammekins and cooked for 30minutes, but make sure you put them on a baking tray to collect the over-flowing sauce. Also, when making the sauce, mix cocoa and sugar together then add the hot water to dissolve and gently pour over cake mix. A lot easier this way.  -  24 Jul 2011


    .  -  15 Jun 2011