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The Best Self-Saucing Chocolate Pudding

If you’re looking for a delicious nostalgic recipe that will make you feel right at home, then this self-saucing chocolate pudding is for you.


SERVES 6–8    TOTAL TIME  55 min


Flour 2 cups
Cocoa powder ½ cup
Baking powder 1 tbsp
Salt 1 tsp
Caster sugar ½ cup
Brown sugar ½ cup
Eggs 2
Milk 1 cup
Butter, melted 130 g
Vanilla essence 2 tsp
Instant coffee powder 1 tsp

Brown sugar 1 cup
Cocoa powder 6 tbsp
Boiling water 2 cups
Double-thick cream



1. Preheat the oven to 160ºC. Grease a 30 × 20 cm baking dish.
2. Sift the flour, cocoa powder, baking powder and salt into a large mixing bowl. Whisk in the sugar.
3. In a separate bowl, whisk together the egg, milk, butter, vanilla and coffee powder until well combined.
4. Add the wet mixture into the dry mixture and mix until combined. Spread the batter into the prepared baking dish.

1. Whisk together the brown sugar and cocoa in a heatproof bowl or jug. Add the boiling water and mix until the sugar has mostly dissolved.
2. Gently pour the sauce onto the pudding over the back of the spoon.
3. Bake the pudding for 40–45 minutes or the top is firm and the pudding is bubbling around the edges. Allow to cool for 10 minutes before tucking in. Serve with scoops of ice cream, if desired.


Recipes & styling: Sjaan van der Ploeg:
Stylist assistants: Kirsty Buchanan & Jezza-Rae Larsen
Photography: Chanelle Naudt/


The best desserts are the ones that start with a freezer staple and end with creative and yummy add-ins. e.g this Neapolitan ice cream!

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