What is a ‘self saucing pudding’?

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!).

What should I serve with Self Saucing Chocolate Pudding?

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).

Can you keep the leftovers?

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…

Self Saucing Chocolate Pudding

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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.

Author: Margie
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: Serves 6
Category: Pudding
Method: Oven
Cuisine: British

Ingredients

Units Scale

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

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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.

Find it online: https://desertislanddishes.co/self-saucing-chocolate-pudding/