Self 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 Time10

Cook Time30

Total Time40

Course: Pudding

Cuisine: British

Servings: servings

Author: Margie

Ingredients

For the pudding:

250 g self-raising flour
2 tsp baking powder
150 g caster sugar
50 g cocoa powder
Pinch of salt
3 large eggs
100 g butter melted, plus extra for greasing
150 ml full-fat milk

For the chocolate sauce:

300 ml boiling water
200 g soft light brown sugar
25 g cocoa powder

To serve (optional):

Vanilla ice cream
Double cream

Instructions

Preheat the oven to 160C Fan/180C/355F 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 23-25 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.
The video below will help with this recipe

Video

Notes

Scroll up for a step by step guide on how to make self-saucing chocoalte pudding.

To store: store any leftovers in an airtight container in the fridge for up to 3 days.

To reheat: Of course, it's best fresh as the sauce absorbs into the sponge as it sits but if you have leftovers, reheat individual portions gently in the microwave for 20-30 secs and add a splash of hot cream to “re-sauce” the plate.

Make ahead: it's tricky to make this ahead of time as you lose the 'sauciness' but you could mix up the dry ingredients in the bowl, the wet ingredients in a jug (keep in fridge) and then when ready to bake, fold them together, add to the dish and top with the chocolate water to the sauce.

Timings: the pudding could be done anywhere from 20 minutes onwards. So, depending on your oven, check it at 20 minutes and see what it looks like. Err on the side of underbaked rather than overbaked, as you really want a soft, saucy underneath.

Individual portions: 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.

Nutrition