Chocolate Self Saucing Pudding is a classic and delicious dessert recipe! Baked until bubbly and hot, a fudgy chocolate sauce sits at the base of the dish underneath a warm spongey pudding.
Chocolate Self Saucing Pudding Recipe
What could be more delicious than decadent chocolate pudding paired with a fudgy chocolate sauce? Add a good scoop of ice cream and this dessert is a favourite with everyone.
This chocolate self saucing pudding reminds me of a chocolate molten lava cake but it’s so much easier and quicker to whip up! Requiring only pantry staples so you’ll most likely always have all the ingredients on hand.
Easy Chocolate Self Saucing Pudding
The pudding is made up of the chocolate batter which is sprinkled with cocoa powder and brown sugar. Boiling water is poured on top and the dessert is baked in the oven until hot and bubbly. As the pudding bakes the boiling water makes its way through to the bottom of the dish keeping the pudding soft and fluffy and creating a decadent fudgy sauce.
It’s a pretty amazing concept, so little effort turns into one of my favourite desserts!
Why this is the BEST Chocolate Self Saucing Pudding
- Quick and easy to make when you really want something sweet after dinner.
- Requires only kitchen staples so you wont be missing an ingredient – I know how frustrating that is!
- Perfect ratio of fudgy chocolate sauce and chocolate pudding.
- A chocolate lovers dream dessert!
- Works perfectly on its own or with a scoop of vanilla ice cream or cream.
Microwave Chocolate Self Saucing Pudding
Chocolate Self Saucing Pudding is a popular dessert to cook in the microwave. I prefer it in the oven as the pudding gets a little more texture but the microwave is much quicker and provides a pretty delicious result.
To cook this chocolate self saucing pudding in the microwave follow all the instructions up to the cooking step. Place the pudding in the microwave, make sure to place it on to a plate to catch any overflow from the sauce bubbling up, and cook on high for about 10-12 minutes.
It will be fully cooked when the the center of the pudding springs back when lightly pressed and the saucing is bubbling up around the edge. Let it cool for 5-10 minutes before serving.
Slow Cooker Chocolate Self Saucing Pudding
A slow cooker is a great option if your oven will be busy cooking dinner or you want to prepare the dessert a little earlier in the day. As slow cookers a much bigger I recommend doubling the recipe for best results.
Follow the instructions for making the pudding but pour it into the dish of your slow cooker instead of a baking dish.Turn your slow cooker on high for 1 1/2 – 2 hours or until the pudding springs back when lightly pressed. You will need to keep an eye on it and not cook it too much longer than the specified time as the sauce will quickly dry up.
Chocolate Self Saucing Pudding Ingredients
1 Cup / 125g Flour
2 tsp Baking Powder
1/2 Cup / 100g White Sugar – Brown sugar can be substituted here.
1/4 Cup / 25g Unsweetened Cocoa Powder – Try to find a very good quality cocoa powder for the best flavour.
1/2 tsp Salt
1/2 Cup / 125ml Milk – Whole milk works best but any milk alternative can be used.
1/2 Stick / 55g Butter – Room temperature or cold from the fridge is fine as it will be melted.
1 tsp Vanilla Extract
1 Cup / 200g Brown Sugar
1/4 Cup / 25g Unsweetened Cocoa Powder
1 1/4 Cup / 310ml Boiling Water
How to Make Chocolate Self Saucing Pudding
In a medium sized mixing bowl add the dry ingredients, the flour, baking powder, sugar, cocoa powder and salt. Use a wooden spoon to combine the ingredients together and set to the side.
Melt the butter in the microwave or in a small saucepan over low heat.
Add the melted butter, milk, egg and vanilla to a small bowl. Whisk together with a fork until combined.
Pour the wet ingredients into the bowl with the dry ingredients and gently folding the chocolate pudding batter together until combined.
Pour the batter into a 9″ or 25cm round dish or a 20×30 or 9×13 dish.
In a small bowl combine the brown sugar and cocoa powder together with a whisk.
Gently sprinkle the sugar topping onto the chocolate pudding batter.
Pour the boiling water over the back of a spoon over the chocolate pudding, being very careful not to burn yourself. This will stop the water disturbing the sugar topping below.
Place the chocolate self saucing pudding into a 160C / 325F oven for 35-40 minutes or until bubbling at the edges. Let cool for 5-10 minutes before serving.
Serving the Pudding
Serve the chocolate self saucing pudding while warm as the sauce will start to thicken and absorb into the pudding as it cools. Serve with a scoop of your favourite ice cream of a drizzle of heavy cream! Salted caramel sauce is also delicious with this!
Chocolate Self Saucing Pudding FAQ
My pudding wasn’t saucy, what caused this?
You have most likely baked the pudding for too long or left it to cool for too long. The chocolate sauce will thicken and absorb into the chocolate pudding as it cools so it needs to be served hot.
Can I reheat the chocolate self saucing pudding?
You can reheat leftovers but just be aware that it wont be as saucy. Make sure to bake the pudding just before you want to serve it.
Can I make this without eggs?
Yes you can make this recipe egg free. Try adding half a mashed banana or 1/4 cup of apple puree to the batter instead.
Equipment for this Recipe
- Kitchen Scales or Measuring Cups – Scales are much more accurate and easier to use than cups.
- Mixing Bowls – My favourite mixing bowls!
- Round Baking Dish – I’ve used a 9″ or 23cm round dish but a rectangle 9×13 or 20x30cm will also work for this recipe.
More Chocolate Dessert Recipes
- No Bake Chocolate Cheesecake
- Molten Chocolate Lava Cake
- Fudgy Chocolate Brownies
- Flourless Chocolate Cake
- 1 Cup / 125g Flour
- 2 tsp Baking Powder
- 1/2 Cup / 100g White Sugar
- 1/4 Cup / 25g Cocoa Powder
- 1/2 tsp Salt
- 1/2 Cup / 125ml Milk
- 1/2 Stick / 55g Butter
- 1 Egg
- 1 tsp Vanilla Extract
- 1 Cup / 200g Brown Sugar
- 1/4 Cup / 25g Cocoa Powder
- 1 1/4 Cups Boiling Water
- Put a few cups of water on to the boil.
- In a medium sized mixing bowl add the dry ingredients, the flour, baking powder, sugar, cocoa powder and salt. Use a wooden spoon to combine the ingredients together and set to the side.
- Melt the butter in the microwave or in a small saucepan over low heat. Add the melted butter, milk, egg and vanilla to a small bowl. Whisk together with a fork until combined.
- Pour the wet ingredients into the bowl with the dry ingredients and gently folding the chocolate pudding batter together until combined. Be careful not to over mix here as it will make a tough batter.
- Pour the batter into a 9″ or 23cm round dish or a 20×30 or 9×13 rectangle dish and smooth out the top.
- In a small bowl combine the brown sugar and cocoa powder together with a whisk. Gently sprinkle the sugar topping onto the chocolate pudding batter.
- Measure out 1 1/4 Cups or 310ml of boiling water into a heat proof jug. Pour the boiling water over the back of a spoon over the chocolate pudding, being very careful not to burn yourself. This will stop the water disturbing the sugar topping below.
- Place the chocolate self saucing pudding into a 160C / 325F oven for 35-40 minutes or until bubbling at the edges and the sponge spring back when pressed. Let cool for 5-10 minutes before serving.
- Serve warm with a scoop of vanilla ice cream and a pour of heavy cream.
Serve the pudding warm from the oven. As it cools the chocolate sauce will start to thicken up and absorb into the pudding.
Keep any leftovers in the fridge for a few days. Warm the pudding up in the microwave for a few minutes. It may not be as saucy but will still taste delicious with ice cream or extra chocolate sauce or caramel sauce.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 360Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 43mgSodium: 420mgCarbohydrates: 72gFiber: 2gSugar: 50gProtein: 6g
Nutrition information is estimated and not always correct