Self Saucing Chocolate Pudding Recipe
This Self Saucing Chocolate Pudding is a rich, indulgent dessert featuring a moist chocolate cake base that magically creates a gooey, fudgy chocolate sauce underneath as it bakes. Perfectly balanced with a deep cocoa flavor and a hint of vanilla, it’s served warm with vanilla ice cream or cream for ultimate comfort.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
Dry 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
Wet Ingredients
- 3 large eggs
- 100 grams unsalted butter, melted
- 200 ml full-fat milk
- 2 teaspoons vanilla bean paste or vanilla extract
Chocolate Sauce
- 250 grams brown sugar
- 60 grams unsweetened cocoa powder (Dutch processed or regular)
- 500 ml boiling water
To Serve
- Vanilla ice cream or double cream
- Fresh berries (optional)
Instructions
- Prepare Dry Ingredients: In a large mixing bowl, sift together the plain flour, baking powder, caster sugar, cocoa powder, and salt to ensure there are no lumps and the ingredients are evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk the eggs lightly. Add the melted butter, milk, and vanilla bean paste or extract, stirring gently to combine all liquids thoroughly.
- Make the Batter: Pour the wet ingredients into the dry ingredients bowl, folding gently with a spatula or whisk until just combined, forming a thick chocolate batter. Avoid over-mixing to keep the pudding light and tender.
- Transfer Batter to Baking Dish: Spoon the batter evenly into a greased or lined ovenproof dish, spreading it out smoothly to cover the base.
- Prepare Chocolate Sauce: In a separate bowl, mix the brown sugar and cocoa powder for the sauce evenly. Carefully sprinkle this mixture evenly over the top of the batter in the dish.
- Add Boiling Water: Pour the boiling water carefully over the brown sugar and cocoa layer, do not stir. The water will seep through the batter while baking creating the self-saucing effect.
- Bake the Pudding: Place the dish in a preheated oven at 180°C (350°F) and bake for 35 to 40 minutes. The top will firm up into a cake-like texture while the bottom becomes a rich, molten chocolate sauce.
- Serve Warm: Once baked, allow the pudding to cool for a few minutes. Serve warm with a scoop of vanilla ice cream or a drizzle of double cream. Fresh berries are a lovely optional garnish to add freshness and color.
Notes
- Use unsweetened cocoa powder for a deep chocolate flavor; Dutch processed will give a smoother taste while regular cocoa is more robust.
- Do not stir after adding the boiling water; this helps create the distinct layers of cake and sauce.
- You can substitute milk with plant-based milk for a dairy-free version, but results may vary.
- Ensure the baking dish is ovenproof and about 20cm square for even cooking.
- The pudding is best served immediately warm to enjoy the soft sauce at its best.
