Chocolate Self Saucing Pudding Recipe

ByJack Voss
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Introduction

This Chocolate Self Saucing Pudding is a wonderfully rich dessert that magically creates its own chocolate sauce as it bakes. With a soft, cakey top and a gooey, molten chocolate layer beneath, it’s a comforting treat perfect for any chocolate lover.

A white baking dish holds a rich, dark brown chocolate cake with a moist and gooey center, showing a shiny, thick layer of melted chocolate on top with small chunks of chocolate embedded inside. The cake's surface has a rough, crumbly texture while some fresh red strawberries with green tops are placed on the cake and beside two creamy off-white scoops of vanilla ice cream, which are slightly melting and topped with sliced strawberries. A silver spoon is partially dipped into the gooey chocolate center. The dish sits on a soft gray cloth over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1 cup (175g) brown sugar, loosely packed
  • 1/4 cup (30g) unsweetened cocoa powder
  • 1 1/4 cups (315ml) boiling water
  • 1 cup (150g) plain flour (all-purpose flour)
  • 2 1/2 tsp baking powder
  • 1/3 cup (70g) white sugar, preferably caster or superfine
  • 1/4 cup (30g) unsweetened cocoa powder
  • Pinch of salt
  • 1/2 cup (125ml) milk
  • 50 g (4 1/2 tbsp) butter, melted
  • 1 egg
  • 1 tsp vanilla extract

Instructions

  1. Step 1: Preheat your oven to 170°C (335°F) for standard ovens, or 150°C (305°F) if using a fan-forced/convection oven.
  2. Step 2: Grease a 5 to 6 cup baking dish with butter to prevent sticking.
  3. Step 3: In a bowl, whisk together the brown sugar and 1/4 cup cocoa powder for the topping, then set aside.
  4. Step 4: In another bowl, combine the plain flour, baking powder, white sugar, 1/4 cup cocoa powder, and a pinch of salt, mixing well.
  5. Step 5: In a separate bowl or jug, whisk the melted butter with milk, then beat in the egg and vanilla extract until smooth.
  6. Step 6: Pour the egg and milk mixture into the flour mixture and stir until combined into a thick batter.
  7. Step 7: Spread this batter evenly into the prepared baking dish. Sprinkle the brown sugar and cocoa mixture evenly over the top. Gently shake the dish to spread the topping thinly.
  8. Step 8: Carefully pour the boiling water over the back of a dessert spoon to distribute it evenly over the top of the pudding without disturbing the batter.
  9. Step 9: Bake in the preheated oven for about 30 minutes, or until the top springs back lightly when touched and has a crusty, brownie-like texture.
  10. Step 10: Remove from the oven and let stand for just a few minutes before serving immediately to enjoy the warm, gooey chocolate sauce beneath.

Tips & Variations

  • Use caster sugar for a smoother texture, but regular granulated sugar works fine if that’s what you have.
  • For an extra indulgent touch, serve with a scoop of vanilla ice cream or a dollop of whipped cream.
  • Adding a pinch of instant coffee powder to the dry ingredients can deepen the chocolate flavor.
  • Make individual portions by baking in small ramekins; reduce baking time slightly and watch carefully.

Storage

Store any leftovers covered in the refrigerator for up to 2 days. Reheat gently in the microwave or oven before serving to bring back the warm, gooey texture. This pudding is best enjoyed fresh for the richest sauce consistency.

How to Serve

A close-up image of a baked chocolate dessert in a white enamel baking dish with blue trim, showing a thick layer of gooey dark chocolate sauce with a rich shiny texture that is partially scooped out with a silver spoon, revealing a dense, moist chocolate cake layer underneath. On the right side of the dish, there are two scoops of smooth, creamy pale yellow vanilla ice cream sitting on top of the cake, garnished with fresh, bright red strawberries both whole and sliced, with green leaves still on some. The dish is placed on a soft, wrinkled grey cloth on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dark brown sugar instead of light brown sugar?

Yes, dark brown sugar can be used and will add a deeper molasses flavor to the pudding.

What if I don’t have a fan-forced oven?

No problem. Simply bake at 170°C (335°F) in a standard oven and keep an eye on the pudding as oven temperatures may vary slightly.

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Chocolate Self Saucing Pudding Recipe

★★★★★

5 from 107 reviews
  • Author: Jack
  • Total Time: 45 minutes
  • Yield: 5 to 6 servings 1x
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Description

This decadent Chocolate Self Saucing Pudding is a luscious dessert featuring a rich chocolate cake layer with a gooey, chocolate sauce beneath it. The magic happens as hot water poured over the batter in the baking dish creates a delicious sauce while the cake bakes. It’s an easy-to-make, crowd-pleasing treat perfect for chocolate lovers.

Ingredients

Scale

Topping

  • 1 cup (175g) brown sugar, loosely packed
  • 1/4 cup (30g) unsweetened cocoa powder

Cake Batter

  • 1 cup (150g) plain flour (all purpose flour)
  • 2 1/2 tsp baking powder
  • 1/3 cup (70g) white sugar, preferably caster/super fine but ordinary okay
  • 1/4 cup (30g) unsweetened cocoa powder
  • Pinch of salt
  • 1/2 cup (125ml) milk
  • 50 g / 4 1/2 tbsp butter, melted
  • 1 egg
  • 1 tsp vanilla extract
  • 1 1/4 cups (315ml) boiling water

Instructions

  1. Preheat oven: Set your oven to 170C (335F) for a standard oven or 150C (305F) if using a fan forced/convection oven to ensure even baking.
  2. Prepare baking dish: Grease a 5 to 6 cup capacity baking dish thoroughly with butter to prevent sticking and enhance flavor.
  3. Make the topping mix: In a bowl, whisk together the brown sugar and cocoa powder. Set this mixture aside for later use.
  4. Mix dry ingredients: In a separate bowl, whisk together the plain flour, baking powder, white sugar, cocoa powder, and a pinch of salt until well combined.
  5. Combine wet ingredients: In another bowl or jug, whisk together the melted butter and milk, then add the egg and vanilla extract, mixing until smooth.
  6. Make the batter: Pour the wet ingredients into the bowl with the dry ingredients and mix until you get a thick batter without lumps.
  7. Assemble in dish: Spread the batter evenly into the prepared baking dish. Sprinkle the reserved sugar and cocoa mixture evenly over the top, then gently shake the dish to spread it thinly.
  8. Add boiling water: Carefully pour the boiling water over the back of a dessert spoon all over the surface of the pudding to avoid disturbing the topping layer.
  9. Bake: Place the dish into the preheated oven and bake for 30 minutes or until the top of the cake springs back lightly when poked and has a crusty top reminiscent of brownies.
  10. Serve: Remove from the oven and let it stand for just a few minutes. Serve immediately to enjoy the warm, oozing chocolate sauce beneath the cake layer.

Notes

  • Note 1: Brown sugar should be loosely packed when measured to ensure correct sweetness and moisture.
  • Note 2: Unsweetened cocoa powder is used to provide rich chocolate flavor without excess sweetness.
  • Note 3: Butter greasing the dish ensures the pudding does not stick and helps create a crisp edge.
  • Note 4: Pouring boiling water over the back of a spoon disperses it gently to form the self-saucing effect.
  • Note 5: Serving immediately is key to enjoying the warm sauce texture; the pudding thickens as it cools.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Australian

Keywords: Chocolate pudding, self saucing dessert, easy chocolate cake, chocolate dessert, baked pudding, boiling water chocolate sauce

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