Chocolate Self-Saucing Pudding is a classic dessert everyone should try! One batter transforms into a deliciously moist chocolate cake with a beautiful chocolate sauce. This recipe is quick enough for a quick treat during the week or dinner parties. Self-saucing puddings fascinated me when I was younger. They were magic to me. One batter transforms into a cake, which looks innocent as soon as it is out of the oven. Then when you bite into it, it’s a whole new world! All that chocolate sauce makes your eyes light up! It’s not just one batter, but a lot more! It’s not more than that! It’s as easy as adding sugar and cocoa to the batter, then pour hot water. The mixture will then sink to the bottom of the dish and pass through the cake, making it moist. It reduces to become a sauce.

In the photo above, you can see how I pour the hot water onto the back of a spoon. This is done to reduce the water drop onto the sugar topping and ensure that the pudding comes out as soon as possible.

This is a part I only know a little about. My recipe has a higher water-to-sugar ratio than many classic recipes. I prefer a sauce that tastes a little like sauce to thick sludge. Sludge is still delicious! It’s a matter of personal preference.

Because I use less water, my pudding’s top could be smoother. A smoother surface means less sauce.

See? Here’s my sauce. It’s pourable. It’s thick but not watery. It is possible to scrape the batter from the bottom of a baking dish and then pour it over.

Although I have never felt embarrassed by the look of my pudding tops, I would dust them with icing sugar if they were.

You can slice the pudding and serve it as a cake. Then, drizzle the chocolate sauce on each slice using a spoon.

To serve Chocolate Self Saucing Pudding, it is a tradition to use a spoon. It would help if you scooped out large amounts of the pudding to have cake and sauce. Although it could look neater than slicing it, that’s exactly how it should be.

This chocolate self-saucing pudding is only made with cocoa powder and no chocolate. There are richer versions with chocolate chips. The traditional way is just as good as it gets, and I want to stay the same!

I love adding color to my pudding by adding ice cream or cream and sometimes fresh strawberries or other fruits.



  • # 175g brown sugar, loosely packed (Note 1).
  • ▢ 1/4 cup (30g) unsweetened cocoa powder (Note 2
  • ▢ 1 1/4 cups (315ml), boiling water


  • ▢ One cup (150g) plain flour (all-purpose flour).
  • ▢ 2 1/2 teaspoons baking powder
  • ▢ 1/3 cup (70g), white sugar, preferably caster/superfine but normal ok
  • ▢ 1/4 cup (30g) unsweetened cocoa powder (Note 2
  • ▢ Salt a pinch
  • ▢ 1/2 cup (125ml) milk
  • ▢ 50g/ 4 1/2 tbsp butter, melted
  • ▢ One egg
  • ▢ 1 tsp vanilla extract


  • Preheat oven to 170C/335F standard / 150C/305F fan forced / convection.
  • Butter a 5- to 6-cup baking dish. (Note 3)
  • Topping: Combine brown sugar and cocoa in a bowl. Set aside.
  • Whisk flour, baking powders, caster sugars, cocoa powder, and salt in a bowl.
  • Mix the butter, milk, and vanilla in a separate bowl. Next, add the egg and vanilla to the bowl.
  • Mix the egg mixture with the flour mixture. Mix the egg mixture into the flour mixture until it is well combined. It will form a thick batter.
  • Spread in a baking dish. Sprinkle with sugar or cocoa mixture. To thinly spread the mixture, shake gently.
  • Use a dessert spoon to carefully pour the hot water onto the top of your pudding. (Note 4)
  • Bake for 30 minutes or until the cake springs back when lightly poked. The crusty top will look like brownies.
  • Take out of the oven and cool in the pan for a few minutes. Serve immediately.

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