Chocolate Self Saucing Pudding
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
5 -6
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Calories
321 kcal
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Course
Dessert
Chocolate Self Saucing Pudding
Description
This recipe produces a unique dessert where the batter is topped with a mixture of brown sugar and cocoa powder, over which boiling water is carefully poured before baking. During baking, the liquid sinks through the batter, forming a luscious chocolate sauce underneath the soft cake layer. The cake’s top gains a lightly crusty texture contrasting with the smooth sauce below.
Flavor is intensified by the use of cocoa and brown sugar in both the batter and topping, delivering a well-balanced sweet and chocolatey taste. The pudding is intended to be served warm shortly after baking to enjoy the sauce’s glossy texture before it thickens as it cools.
Suggestions for serving include ice cream, cream, or fresh strawberries to complement the richness. Light or dark brown sugar can be used, and Dutch Processed cocoa is optional for deeper flavor. The pudding can be made in various sized baking dishes, affecting cake thickness. Reheating leftovers softens the sauce but reduces its volume.
Ingredients
Topping
- 1 cup (175g) brown sugar , loosely packed (Note 1)
- 1/4 cup (30g) cocoa powder , unsweetened (Note 2)
- 1 1/4 cups (315ml) water boiling
Batter
- 1 cup (150g) plain flour (all purpose flour)
- 2 1/2 tsp baking powder
- 1/3 cup (70g) white sugar , preferably caster/super fine but ordinary ok
- 1/4 cup (30g) cocoa powder , unsweetened (Note 2)
- Pinch salt
- 1/2 cup (125ml) milk
- 50 g / 4 1/2 tbsp butter , melted
- 1 egg
- 1 tsp vanilla extract
Instructions
- Preheat oven to 170C/335F (standard) / 150C/305F (fan forced / convection).
- Grease a 5 - 6 cup baking dish with butter. (Note 3)
- Topping: Whisk brown sugar and cocoa in a bowl, set aside.
- Whisk flour, baking powder, caster sugar, cocoa powder and salt in a bowl.
- In a separate bowl or jug, whisk together the butter and milk, then whisk in the egg and vanilla.
- Pour the egg mixture into the flour mixture. Mix until combined - it will be a thick batter.
- Spread into baking dish. Sprinkle with sugar / cocoa mixture. Shake gently to spread out thinly.
- Carefully pour the hot water over the back of a dessert spoon all over the top of the pudding - see photo in post or video below recipe. (Note 4)
- Transfer to oven and bake for 30 minutes, or until the top of the cake springs back when poked lightly. The top will be a bit crusty, like the top of brownies.
- Remove from oven, stand for just a few minutes (no more!), then serve immediately. (Note 5)
Notes
- Both light and dark brown sugar work well for the topping mixture.
- Dutch Processed cocoa powder can be used for a deeper chocolate taste but regular cocoa is fine.
- Use a 5 to 6 cup baking dish for best results; size affects cake thickness.
- Pour boiling water gently over the back of a spoon to avoid disrupting the batter’s surface.
- The pudding is best served warm, as the sauce thickens upon standing.
- Leftover pudding reheats well in the microwave, though sauce becomes less prominent.
- Serve with cream, ice cream, or fresh strawberries for added richness and freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5-6
Amount Per Serving
Calories 321 kcal
% Daily Value*
| Serving | 103g | |
| Calories | 321cal | 16% |
| Carbohydrates | 59.7g | 20% |
| Protein | 4.5g | 9% |
| Fat | 8.6g | 13% |
| Saturated Fat | 5.1g | 26% |
| Polyunsaturated Fat | 3.5g | 21% |
| Cholesterol | 47mg | 16% |
| Sodium | 79mg | 3% |
| Fiber | 1.7g | 7% |
| Sugar | 40.6g | 81% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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