If you are looking for a quick, easy and comforting pudding, this is the recipe for you! Trust me, it is simple enough to make on a weeknight when you want to treat yourself to a little chocolate indulgence, but also impressive enough to serve to your guests at gatherings… After all, who could resist a bowl of moist chocolate sponge and decadent chocolate sauce, served warm from the oven, with a scoop of just-melting vanilla ice cream?
Why you'll love this Self Saucing Chocolate Pudding:
- It's so simple to pull together, it's easy enough for a weeknight if you are after something indulgent and delicious like this.
- The pudding creates its own chocolate sauce so there's no need for you to add another pan to your washing up and making your own chocolate sauce (or buy one!)
- Rich chocolate flavour through the pudding with soft sponge and a decadent chocolate sauce, all in one dish. Need I say more?
What you will need to make the Self Saucing Chocolate Pudding:
Self-raising flour - this is plain flour with added baking powder, ensuring the sponge has a light texture.
Baking powder - this, coupled with the self-raising flour, helps to keep the sponge light and airy. Make sure you use baking powder and not bicarbonate of soda - they are different!
Caster sugar - I like to use caster sugar for the sponge. You could use golden caster sugar or granulated sugar if that is what you have in your larder. Equally, you could use more soft light brown sugar for a more moist sponge with a heightened caramel flavour.
Cocoa powder - make sure you use the unsweetened variety (and definitely not hot chocolate powder!)
Salt - don’t worry, this won’t make the pudding taste salty. A small pinch of salt cuts through the sweetness and heightens the flavours.
Eggs - use free-range eggs stamped with the British Lion mark if you can.
Butter - I recommend unsalted so you can control the level of salt in the recipe.
Milk - full-fat (whole) milk is best for flavour and texture.
Boiling water - I boil mine in the kettle for ease.
Soft light brown sugar - you could use caster sugar but soft light brown sugar gives a slight caramel flavour which makes this recipe even more delicious.
See recipe card below for a full list of ingredients and measurements
Substitutions and Variations
Self-Raising Flour: You can make your own by mixing 250g plain flour with 2 teaspoons of baking powder and a pinch of salt.
Soft light brown sugar - you could use caster sugar but soft light brown sugar gives a slight caramel flavour which makes this recipe even more delicious.
Here's how to make Self Saucing Chocolate Pudding
The full recipe is down below for more detailed instructions but these few pictures make up a step-by-step guide, that will help you when making this pudding.
ONE: In a large mixing bowl, gently whisk together the flour, baking powder, caster sugar, cocoa powder and a pinch of salt until combined.
TWO: In a separate bowl, whisk together the eggs, melted butter and milk.
THREE: Pour into the dry ingredients and mix together to form a smooth batter.
FOUR: Pour into the prepared baking dish and smooth over the top. Set aside. Meanwhile, for the sauce: mix together the boiling water, sugar and cocoa powder in a large jug until the sugar has dissolved.
FIVE: Carefully pour the chocolatey water over the pudding batter - it will look a bit odd at this point but don’t worry, it is normal!
SIX: Bake for 25-30 minutes or until the surface looks firm, risen and crisp - the exact time will depend on the size and shape of your dish.
Cooking Tips
Making the puddings in individual tins: You can divide the batter and sauce between individual oven-proof dishes (make sure there is enough room at the top for the batter to rise), but remember to reduce the baking time accordingly. Start with 10-15 minutes and see.
Choosing a big enough dish: my advice would be to err on the larger side for the dish because once you add the water, you don't want it to overflow in the oven as it heats up. Your dish should ideally hold 1.5L. If you don't know how to measure this, fill a measuring jug with 1.5L of water and pour into the empty dish and see how much liquid sits in it.
Frequently Asked Questions
An almost magical invention (I am only partially joking). The best way to describe it is a pudding that creates its own sauce as it bakes. Even though I have made self saucing puddings countless times, I still get excited when I lift up the sponge to see the molten sauce underneath. Although chocolate is the most famous type, you do get all sorts of options… I have enjoyed everything from irresistibly sweet sticky toffee self saucing puddings to zesty lemon versions (a good self saucing chocolate orange pudding is also not to be missed!).
This chocolate pudding recipe is heavenly as it is, but it is even more delicious served with a scoop of vanilla ice cream. Trust me, the contrast of the warm, gooey chocolate pudding combined with the cold just-melting vanilla ice cream is not to be missed (you could also serve with a drizzle of cream, if you prefer). A handful of fresh raspberries, pitted cherries or sliced strawberries work really well when in season too (or you can use defrosted frozen ones when they aren’t).
Yes! Although it is best served warm from the oven, you can leave any leftovers to cool completely before covering and chilling in the fridge. Spoon portions into bowls, making sure you get the sponge and sauce, and reheat in 20 second blasts in the microwave until hot. I must confess, we don’t tend to have leftovers in our house…
Other recipes you might like
I have so many chocolate recipes and I know that there will be so many for you to try. This Airy and Rich Chocolate Mousse is a classic French recipe with only three ingredients. It's really delicious. Try Nigella's Triple Chocolate Brownies if you want something you can easily dish out. Or this Chocolate and Courgette Cake. You can't taste the courgette but it keeps the cake super moist. As far as celebration cakes go, this Simple Moist Chocolate Cake is perfect and also simple, or if you love white chocolate, this White Choc and Raspberry Cake is as beautiful as it is tasty.
Made this recipe and loved it?
I would love love LOVE if you could leave a review in the comments… I love hearing what you thought, any changes you made, the stories behind what made you try my recipes. Also, if you share a photo on Instagram, please tag me @desertislanddishes, it makes my day to see you making my creations!
PrintSelf Saucing Chocolate Pudding
This self saucing chocolate pudding creates its own delicious sauce as it bakes. It's so delicious and perfect with a scoop of ice cream when serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 6
- Category: Pudding
- Method: Oven
- Cuisine: British
Ingredients
For the pudding:
- 250g self-raising flour
- 2 tsp baking powder
- 150g caster sugar
- 50g cocoa powder
- Pinch of salt
- 3 large eggs
- 100g butter, melted, plus extra for greasing
- 150ml full-fat milk
For the chocolate sauce:
- 300ml boiling water
- 200g soft light brown sugar
- 25g cocoa powder
To serve: (optional)
- Vanilla ice cream
- Double cream
Instructions
- Preheat the oven to 160C Fan and lightly butter a 1.25-1.5 L oven-proof dish.
- In a large mixing bowl, gently whisk together the flour, baking powder, caster sugar, cocoa powder and a pinch of salt until combined.
- In a separate bowl, whisk together the eggs, melted butter and milk. Pour into the dry ingredients and mix together to form a smooth batter.
- Pour into the prepared baking dish and smooth over the top. Set aside.
- Meanwhile, for the sauce: mix together the boiling water, sugar and cocoa powder in a large jug until the sugar has dissolved. Carefully pour over the pudding batter - it will look a bit odd at this point but don’t worry, it is normal!
- Bake for 25-30 minutes or until the surface looks firm, risen and crisp - the exact time will depend on the size and shape of your dish. Remove from the oven and leave to stand for 1-2 minutes to settle.
- Spoon into bowls, revealing the rich chocolate sauce hidden underneath the sponge (make sure you spoon plenty of this onto each portion). Serve warm with vanilla ice cream and/or cream, if desired.
Notes
If you want to make these individual servings, you can divide the batter and sauce between individual oven-proof dishes (make sure there is enough room at the top for the batter to rise), but remember to reduce the baking time accordingly. Start with 10-15 minutes and see.
Your dish should ideally hold 1.5L. If you don't know how to measure this, fill a measuring jug with 1.5L of water and pour into the empty dish and see how much liquid sits in it.
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