chocolate self-saucing pudding




Prep Time


Cook Time

To serve this after a roast dinner, pop it in the oven once the roast has come out, and it’ll be ready by the time you’ve finished your main. Serve with lashings of cream or ice cream.



For the chocolate self-saucing pudding

  • 1 cup self-rising flour
  • ⅓ cup caster sugar
  • 6 tablespoons cocoa powder
  • ½ cup milk
  • 3 tablespoons butter — melted
  • 1 egg
  • 1 teaspoon vanilla extract
  • A pinch of salt
  • 1 cup brown sugar
  • 1 cup boiling water
  • Icing sugar, for dusting


For the chocolate self-saucing pudding

  • Heat the oven to 170°C (150°C fan bake). Grease a pudding dish.
  • Whisk the flour, caster sugar and 3 tablespoons of the cocoa in a large bowl.
  • In a separate bowl, whisk the milk, melted butter, egg, vanilla and salt.
  • Pour the milk mixture into the dry ingredients and beat until well combined. Spread into the pudding dish.
  • Mix the brown sugar with the remaining 3 tablespoons of cocoa in a small bowl. Sprinkle evenly over the pudding.
  • Pour the boiling water over the back of a spoon onto the pudding, pouring gently so as not to damage the top of the pudding.
  • Bake for 30 minutes or until a skewer comes out clean.
  • Dust with icing sugar to serve.