Name: Self Saucing Chocolate Pudding Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: British
Ingredients: 225 grams plain flour; 3 teaspoons baking powder; 100 grams caster sugar (raw or white); 50 grams unsweetened cocoa powder (Dutch processed or regular, sift if lumpy); ½ teaspoon salt; 3 large eggs; 100 grams unsalted butter, melted; 200 ml full-fat milk; 2 teaspoons vanilla bean paste or vanilla extract; 250 grams brown sugar; 60 grams unsweetened cocoa powder (Dutch processed or regular); 500 ml boiling water; Vanilla ice cream or double cream; Fresh berries (optional)

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If you’ve ever dreamed of a dessert that feels like a warm hug in bowl form, then this Self Saucing Chocolate Pudding Recipe is your new best friend. Picture a fluffy, chocolatey cake layer that magically creates a rich, gooey sauce beneath as it bakes, delivering decadent chocolate flavors with each spoonful. It’s comfort food at its finest, combining simplicity and indulgence in one unforgettable dish that never fails to impress, whether you’re making it for a weeknight treat or a special occasion.

Ingredients You’ll Need

A clear glass bowl filled with thick, smooth dark brown chocolate batter with some swirls on top, sitting on a white marbled surface. To the left side of the bowl, there is a light blue cloth with fringed edges that is softly folded. The bowl is centered in the image and the focus is on the rich texture of the batter inside. photo taken with an iphone --ar 4:5 --v 7

The magic of this Self Saucing Chocolate Pudding Recipe lies in its straightforward ingredients that come together to create a symphony of textures and flavors. Each one plays a key role, whether it’s the cocoa powder for that deep chocolate taste, the eggs providing structure and richness, or the boiling water that helps form the luscious sauce beneath the cake.

225 grams plain flour: Provides the base structure for the cake to rise perfectly.
3 teaspoons baking powder: Adds that lovely lift and lightness you want in the pudding.
100 grams caster sugar: Sweetens the cake layer gently; raw caster sugar adds a subtle caramel note.
50 grams cocoa powder: Unsweetened or Dutch processed, it delivers that essential chocolate punch.
½ teaspoon salt: Balances the sweetness and enhances all the flavors.
3 large eggs: Bind the ingredients while adding richness to the dessert.
100 grams unsalted butter, melted: Makes the cake moist and tender with a buttery goodness.
200 ml milk: Full-fat is best for creaminess and moisture in the pudding.
2 teaspoons vanilla bean paste: Offers a warm vanilla aroma that complements the chocolate beautifully.
250 grams brown sugar: Essential for the chocolate sauce underneath, giving depth with its molasses notes.
60 grams cocoa powder: Used in the sauce to intensify the chocolate flavor in the oozy layer.
500 ml boiling water: Pour over the dry sauce ingredients to create the rich, molten chocolate sauce.
Vanilla ice cream or double cream (to serve): Cooling contrasts that bring balance to the warm pudding.
Fresh berries (optional): Add a burst of freshness and a lovely pop of color.

How to Make Self Saucing Chocolate Pudding Recipe

Step 1: Prepare the Dry Ingredients

Start by sifting together the plain flour, baking powder, caster sugar, cocoa powder, and salt in a large mixing bowl. This ensures even distribution and helps avoid any lumps, making sure your pudding has a smooth texture and consistent rise.

Step 2: Mix the Wet Ingredients

In a separate bowl, whisk the eggs, then add in the melted unsalted butter, milk, and vanilla bean paste. Combining these ingredients now helps make the batter silky and ensures the vanilla flavor is evenly spread throughout the pudding.

Step 3: Combine Wet and Dry

Pour the wet mixture into the bowl of dry ingredients and stir gently until just combined. Avoid overmixing here to keep the cake light and fluffy. Your batter might be a bit thick and fudgy, which is perfect for this pudding.

Step 4: Transfer to Baking Dish

Pour the batter into a greased ovenproof dish, smoothing the surface with a spatula. Creating an even layer allows the cake to cook uniformly so you get that beautiful contrast between cake and sauce.

Step 5: Prepare the Chocolate Sauce

Mix the brown sugar and cocoa powder over the pudding batter, evenly sprinkling the mixture on top. Once evenly spread, pour 500 ml of boiling water gently over the entire dish—don’t stir. This is what causes the sauce to form underneath as the pudding bakes.

Step 6: Bake

Bake in a preheated oven at 180°C (350°F) for about 35-40 minutes. You’ll know it’s done when the top looks cakey and set but jiggles slightly. Underneath lies that heavenly, molten sauce, ready to pour over with your spoon!

How to Serve Self Saucing Chocolate Pudding Recipe

A thick round chocolate dessert with a dark brown cracked top layer is shown in a white fluted ceramic dish. A scoop of creamy off-white ice cream sits on the middle top, starting to melt, with some melted ice cream pooling slightly on the shiny, moist chocolate layer beneath. One small section near the front is missing, revealing a rich, dark, glossy inside. The dish is set on a white marbled surface, surrounded by white plates and bowls with subtle textured edges and gold spoons, with a striped soft cloth beside it. photo taken with an iphone --ar 4:5 --v 7

Garnishes

The best part of serving this pudding is the fun you can have with garnishes. Vanilla ice cream is a classic pairing that melts over the warm chocolate chunks, creating creamy pockets of flavor. If you’re feeling fancy, a generous drizzle of double cream also works wonders by adding smoothness. For a fresh twist, scatter a handful of vibrant fresh berries on top—they brighten both the look and taste.

Side Dishes

While this dessert stands gloriously on its own, pairing it with a simple cup of freshly brewed coffee or a robust black tea can elevate the entire experience. For a more substantial dessert course, a crisp green salad with tart vinaigrette can balance the richness with freshness, making your meal memorable from start to finish.

Creative Ways to Present

Want to impress your guests or just add a touch of whimsy? Serve individual portions in ramekins for a personalized touch. You could also sprinkle some crushed nuts or chocolate shavings on top to add texture and visual appeal. For a holiday twist, a dusting of cinnamon or a splash of your favorite liqueur over the sauce can make this Self Saucing Chocolate Pudding Recipe truly unforgettable.

Make Ahead and Storage

Storing Leftovers

This pudding keeps wonderfully in the fridge for up to 3 days. Cover it tightly with cling film or transfer leftovers to an airtight container to preserve moisture and prevent it from drying out. When ready to enjoy, simply reheat for a cozy treat that tastes almost as fresh as the day it was made.

Freezing

You can freeze the leftover pudding in individual portions or the whole dish wrapped carefully in foil and plastic wrap. It stores well for up to 2 months. Thaw in the fridge overnight before reheating to keep the texture just right.

Reheating

Reheat gently in the microwave or oven. If microwaving, cover loosely and heat in short bursts to avoid overcooking. In the oven, wrap with foil to retain moisture and warm at 160°C (320°F) until heated through. Adding a scoop of ice cream or a dollop of cream upon serving brings it back to life beautifully.

FAQs

Can I use a different type of cocoa powder?

Absolutely! Both unsweetened and Dutch processed cocoa powders work well. Just remember that Dutch processed cocoa tends to be milder and less acidic, which can slightly affect the depth of flavor.

Is it possible to make this pudding dairy-free?

Yes, you can substitute the butter for a dairy-free alternative like coconut oil or vegan margarine, and use plant-based milk such as almond or oat milk. The texture might vary a bit, but the pudding will still be delicious.

What should I do if my pudding turns out too dry?

If the sauce hasn’t formed properly or the pudding seems dry, it might be due to not pouring enough boiling water over the sauce ingredients or overbaking. Make sure to follow the boiling water step carefully and keep an eye on baking times.

Can I prepare this dessert ahead of time?

You can assemble the batter and topping beforehand and keep it covered in the fridge for a few hours before baking. However, it’s best served fresh from the oven for that perfect pudding-with-sauce contrast.

What variations can I try with this Self Saucing Chocolate Pudding Recipe?

Try adding a teaspoon of instant coffee to the batter for a mocha twist, stirring in some orange zest for freshness, or topping with chopped nuts for crunch. The recipe is versatile and welcomes experimentation!

Final Thoughts

There’s something truly comforting about a warm, chocolatey pudding that creates its own sauce right inside the oven. This Self Saucing Chocolate Pudding Recipe is one dessert you’ll want to make again and again. It’s simple enough for weeknights but special enough for guests, guaranteed to bring smiles and the promise of chocolaty delight with every bite. So go ahead, treat yourself and those you love to this timeless classic.