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Self-Saucing Chocolate Pudding recipe

Self-Saucing Chocolate Pudding recipe

  • Recipes
  • Dish type
  • Cake
  • Chocolate cake

A super dessert that every chocolate lover will enjoy. This delicious cake makes it's own fudgy chocolate sauce. Enjoy with whipped cream or ice cream.

68 people made this

IngredientsMakes: 1 23cm square dish

  • 350g caster sugar, divided
  • 200g plain flour
  • 60g unsweetened cocoa powder, divided
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 175ml milk
  • 115g butter, melted
  • 1 1/2 teaspoons vanilla extract
  • 175g dark brown soft sugar
  • 400ml hot water

MethodPrep:20min ›Cook:35min ›Ready in:55min

  1. Preheat oven to 180 C / Gas 4.
  2. In a medium bowl, stir together the 125g caster sugar, flour, half of the cocoa, baking powder and salt. Blend in milk, melted butter and vanilla; beat until smooth. Pour batter into one 23cm square baking dish.
  3. In separate bowl, stir together the remaining caster sugar, dark brown soft sugar and the remaining cocoa; sprinkle mixture evenly over batter. Pour hot water over top. Do not stir!
  4. Bake at 180 C / Gas 4 for 35 to 40 minutes or until centre is almost set. Let stand for 15 minutes. Then spoon into dessert dishes, spooning sauce from bottom of dish over top.

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Reviews & ratingsAverage global rating:(68)

Reviews in English (47)


Very good. I have made a similar recipe before, and this is just as good. Lots of yummy fudge sauce on the bottom. Don't make the same mistake I did... I only had an 8" pan, and it overflowed in my oven!-02 Jan 2007

by cutegal

This recipe is taste nice especially the liquid chocolate but the only thing that made me rate it 4 is because it too sweet. The sugar should be cut into 1/2 of the recipe.-20 Jun 2010

by honey chile

Yummy! I'm a chocolate fiend so I increased the cocoa to 1/3c for the cake and the sauce. There's no such thing as too much chocolate! I also added half a cup of chopped walnuts and substituted 1/3c of whisky for part of the water for the sauce. Mmmm... chocolate and whisky....-24 Apr 2009

Chocolate Self Saucing Pudding

This Chocolate Self Saucing Pudding recipe is an old fashioned favourite. A soft, moist chocolate sponge cake which magically creates it’s own chocolate sauce – all in one dish, this easy recipe is total comfort food.

This post may contain affiliate links.

Rich, decadent and totally oozy, this Chocolate Self Saucing Pudding recipe is just the perfect comforting dessert. I mean, take a close look at this gorgeous thing.

The top of this Chocolate Self Saucing Pudding is like a soft, fluffy chocolate sponge cake but hidden down underneath is this rich chocolate sauce and it’s absolute magic because

  1. It’s cooked all in one dish and is quick and simple
  2. The sauce actually starts on top and by the end it’s seeped down to be a totally delightful surprise under the cake

So, erm&hellip what&rsquos a self saucing pudding?

Don&rsquot be embarrassed if you don&rsquot know what it is. I don&rsquot think it&rsquos that obvious, and I haven&rsquot always known how to make a self saucing pudding.

In its most simple terms, a self saucing pudding is a pudding that&hellip makes its own sauce. It&rsquos a magic pudding, basically!

You make a simple cake batter. Then you sprinkle sugar and cocoa over the top. Finally, you pour boiling water over.

The chocolate batter bakes into cake. At the same time, the water you poured over combines with the sugar, the cocoa, and, I suspect, some of the flour from the cake batter, to make a gooey sauce. The cake rises to the top, leaving the delicious custardy sauce bubbling underneath.

It isn&rsquot necessarily the prettiest dessert you&rsquove ever seen. But it&rsquos probably one of the easiest and most delicious you&rsquove ever tasted.

Chocolate self-saucing pudding

This classic is best made in a large dish, but individual puddings can be more fun. If you decide to make small puddings, divide the mixture between 4 x 500 ml ovenproof dishes and cook for 25–30 mins. Leave plenty of room to top up with the coffee, as this becomes your sauce.



Skill level


  • 150 g (1 cup) self-raising flour
  • 3 tbsp good-quality cocoa, sifted, plus 3 tbsp extra
  • 110 g (½ cup) caster sugar
  • 125 ml (½ cup) milk
  • 1 egg, lightly beaten
  • 60 g unsalted butter, melted
  • 165 g (¾ cup) dark brown sugar
  • 500 ml (2 cups) hot coffee
  • double cream or ice-cream, to serve

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Preheat oven to 180°C. Mix the flour, cocoa and caster sugar in a bowl, then pour in the milk and add the egg, stirring until it turns into a nicely mixed, wickedly dark batter. Fold in the butter, then spread evenly over the base of a 2 L square or casserole pan. Sprinkle the dark brown sugar over the top, dust with the extra cocoa, then carefully pour the hot coffee over the top.

Bake the pudding in the centre of oven for 35 minutes or until sides are bubbling. Cool a little, then serve with cream or ice-cream.

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You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space.

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Self-saucing chocolate pudding

Self-saucing chocolate pudding is a classic in Australia. It creates its own sauce below the sponge in the base of the dish. Make it up in advance, then sprinkle sugar and cocoa on top and pour over some boiling water and cook while you eat your starter and main over the festive period

Published: October 16, 2015 at 1:26 pm


  • butter
  • plain flour 125g
  • golden caster sugar 60g
  • baking powder 2 tsp
  • cocoa powder 2 tsp
  • milk 120ml
  • butter 40g, melted
  • egg 1
  • vanilla extract a couple of drops
  • walnuts 60g, chopped (optional)
  • cream or ice cream to serve



Butter a 1 litre baking dish. Sift the flour, golden caster sugar, baking powder and cocoa with a pinch of salt into a bowl. Combine the milk, melted butter, egg and vanilla. Mix the two sets of ingredients together and add the nuts (if using). Pour the mix into the pie dish. Cover with clingfilm and put in the fridge for 4-5 hours or overnight to set.

Self-Saucing Chocolate Pudding In A Mug

Published: July 23, 2020 · Last Modified: August 11, 2020 by Chloe · No Comments · 135 words. · About 1 minute to read this article.

If you're in desperate need of a chocolate hit, this self-saucing chocolate pudding in a mug is for you!

As far as microwave cakes go, I am so often underwhelmed with the result. I've had so many dense and chewy mug cakes which end up being a waste of ingredients.

This self-saucing mug pudding is everything I have ever wanted and more. It even rivals the classic oven-baked version! It's rich, fluffy and moist with an oozing chocolate sauce.

I load mine up with ice cream if I'm feeling fancy, but it's perfectly delicious on its own.

Chocolate Self-Saucing Pudding

If I were asked to make a dessert to amaze my family with a surprising effect, without a doubt, I’d think of molten chocolate cake as my first choice. Who won’t be amazed by the oozing runny, lava-like chocolate inside? So, I’ve already tried and made it on the Easter day. The next one I’d go for making is the chocolate self-saucing pudding. It’s equally popular with a similar "lava" effect when you dig inside the ramekin with a spoon.

I made this amazingly delicious dessert on New Year’s eve. While we’re celebrating the first day of the year 2014 down under here, may I take this opportunity to thank you all for following this blog.

Wish you all a Happy New Year filled with joy, health, and some amazingly delicious treats !

Chocolate Self-Saucing Pudding (Printable recipe)
By Christine's Recipes
Prep time: 15 mins
Cook time: 20 mins
Yield: 5 x 150ml-capacity ramekins

  • 2½ Tbsp cocoa powder
  • 40 gm brown sugar
  • 250 ml hot water
  • 20 gm butter, chopped
  • 65 gm unsweetened black chocolate
  • 80 ml milk
  • 2 eggs
  • 70 gm caster sugar
  • ½ tsp vanilla extract
  • 85 gm self-raising flour
  • 1½ Tbsp cocoa powder
  • 1/8 tsp salt

  1. Put all the sauce ingredients in a large jug. Mix well. Set aside.
  2. In a small saucepan, put the butter, chocolate and milk, then cook over medium-low heat until the butter and chocolate have melted. Stir occasionally. Remove from the heat and cool slightly.
  3. Preheat oven to 180C / 356F.
  4. In a large mixing bowl, lightly beat the eggs with the castor sugar until the sugar is melted. Mix in the vanilla extract. Sift in the flour, cocoa powder and salt. Pour in the chocolate mixture and combine well.
  5. Divide the batter among the ramekins placed on a baking tray, and evenly pour the hot water mixture over the puddings. Bake in the preheated oven for about 20 minutes, or until firm. After baking for 8 minutes, reduce the oven temperature to 170C / 335F. Serve with whipped cream or ice-cream.

  • The pudding and water mixture should be about 80% full. Otherwise it will spill over when heated. If the pudding is heated too long, the sauce will dry up and you might not have soft, ooze inside. Don’t get disappointed though. You still can enjoy soft and smooth pudding.
  • No need to bring the milk to boil. Just heat barely enough to melt the butter and chocolate.

***If you make this recipe, snap a photo and hashtag it #christinesrecipes — We love to see your creations on Instagram, Facebook, Twitter.

What to Serve with this Pudding

I know this chocolate pudding is perfect on its own, so don’t feel like you have to make anything extra to go with it. With that said, below are a couple of ideas on how to serve this dessert.

My absolute favorite is to serve this pudding with a scoop or two of vanilla bean ice-cream. The ice cream helps cut through some of the rich chocolate flavors of the pudding and makes it an even better dessert. I highly recommend giving it a try.

I love to serve this pudding with some homemade custard. Much like the ice cream, it helps cut through the richness of the dessert. If you don’t have the time, then some store-bought custard will also work nicely.

If you want to see how to make this yummy chocolate self-saucing pudding, then check out the video below. Alternatively, there is a full written recipe right underneath the video.


Average Rating

It's amazing, very sweet so I cut down the sugar, and I double the sauce.. But it is delicious and my family demolish it and practically lick the bowl.

It is way too sweet. Less sugar.

This is amazing! but i think its too sweet for my liking

looks delicious I will try it! :)

I'm pretty sure the measurements are wrong on this one. Its come out chewy. I've been making this for years from another recipe but its stuck in a moving box so grabbed this one quickly so I know how ot should be, this was way off.

It was good although was a bit too gloppy and didn't cream together very well. Also it was a bit too sweet but otherwise very good. Quick and easy make. Thanks!

Family did not enjoy this recipe, husband thought it was the texture of porridge!
It was stodgy, not at all how it should be. Way too sweet. Won’t make this again.

Look lovely. I will try them.

So moist and sweet. I love it.

Very easy but as others have said measurements are off. Only needed to cook for 6-7 mins. Added more milk. Lots of sugar which made it very, very sweet. If you have a sweet tooth you’ll love it.

A very yummy pudding - very sweet!

Easiest recipe ever and sooo delicious.

It is a really nice easy desert! The only thing I do differently is to add a little more water to make it a little less dry :)

After reading the reviews i was a lil skeptical,but it turned out fantastic! Would make again :)

Way too sweet. Good for very small portions if you add lots of lemon juice.

Easiest recipe ever. Just chuck it all in the oven. Done.

The recipe is all out of whack. Not enough butter and mixture is too dry. And way too sweet. Will not be making this again.

Needed way more butter than listed and tried multiple times for it to cream and it didn’t work. Very disappointed

Hi it was my first time making it and it was great

The recipe was really good although mind you I didn't actually follow it thoroughly I didn't put as much stuff in as it said since I had a small bowl but in general it worked really well I just had to keep an eye on the microwave because it bubbled a bit - but if you just chuck a paper towel over your all goods. Thank you !

I have gone through and read the previous reviews & I must say as someone who grew up on this as a common dessert it absolutely is perfect! It is meant to be that sweet & if your dough isn't cooked and your sauce is still watery then you haven't cooked it for long enough or your microwave doesn't reach a high enough wattage to cook in the specified time. Also different brands of Cocoa effect the chocolate flavour and colouring

Cake was bland and sauce had a weird flavour. Wouldn't make again.

It is very good I liked it and my children liked it.

Way too sweet. The butter wouldn't cream with the sugar. The ratio seems wrong?

VERY sweet and made quite the mess in my microwave.

The sugar and butter didn't really cream at all so I think that you need more butter

Cake was doughy and not cooked after 12 mins. Sauce was nice but not thick enough. Unfortnately the dessert was inedible.
Perhaps self raising flour was needed?

Too sweet and the sauce was gluggy. Also do not think there was enough butter in the recipe to cream the sugar

Turned out OK needs way more butter and sauce was too watery I love the idea of this and still tasted OK but this is my recipe and I love it just as easy as well.

60g butter
1 ½ cups self-raising flour
1 cup sugar
¼ cup cocoa powder
½ cup milk
2 teaspoons vanilla essence

1 cup Soft Brown Sugar
¼ cup cocoa powder
2 cups boiled water
1 tsp vanilla essence

Pudding: Place butter in a microwave proof dish until melted. Stir in flour, cocoa, sugar ,milk and vanilla. Beat until smooth with a wooden spoon. Pour into a deep microwave proof bowl.

Sauce: Mix brown sugar with the cocoa and scatter over top. Over the back of a spoon pour the boiled water and vanilla essence.

Microwave on high for 15 minutes. Stand for 5 minutes and then serve. May be a little bit too chocolate for some people and might not need that much cooking but is my favourite pudding and sure the whole family would love it.