Chocolate Self-Saucing Pudding

This Chocolate Self-Saucing Pudding is the ultimate comfort dessert - rich, gooey and surprisingly easy to make. As it bakes, it magically forms two layers: a decadent cake-like top and a thick fudgy chocolate sauce underneath.

It’s everything you want in a winter pudding - warm, indulgent and made from simple pantry staples. It’s also budget-friendly and an absolute family favourite at our place.

Perfect for cosy nights in, this pudding is best served warm with vanilla ice cream, berries, or a drizzle of cream or custard. You’ll be going back for seconds… and maybe thirds.

chocolate, pudding, winter warmers, cake, sauce, topping, kid approved, family friendly

dessert

Australian

Yield: 8

Author: Ange Zahn

Print

With ImageWithout Image

Chocolate Self-Saucing Pudding

This Chocolate Self-Saucing Pudding is the ultimate comfort dessert - rich, gooey and surprisingly easy to make. As it bakes, it magically forms two layers: a soft, cake-like top and a thick fudgy chocolate sauce underneath. Perfect for cosy nights in, this pudding is best served warm with vanilla ice cream, berries, or a drizzle of cream or custard. You’ll be going back for seconds… and maybe thirds.

Prep time: 10 MinCook time: 50 MinInactive time: 15 MinTotal time: 1 H & 15 M

Cook modePrevent screen from turning off

Ingredients

Chocolate Pudding:

• 150g unsalted butter
• 150g dark or milk chocolate melts
• ½ cup milk
• 1 teaspoon vanilla paste (or 2 teaspoons vanilla extract)
• 1 ¼ cups brown sugar
• ⅓ cup (30g) cocoa powder
• 1 cup SR flour
• 1 egg

Sauce:

• ⅓ cup cocoa powder
• 1 ¼ cups brown sugar
• 2 cups boiling hot water

Instructions

1. Preheat oven to 160ºC fan-forced. Grease a medium-sized pudding dish (approx. 1.5–2L capacity).
2. In a medium saucepan over low heat, melt the butter, chocolate, milk and vanilla. Stir gently until smooth, then remove from heat.
3. Stir in the brown sugar and cocoa powder. Sift in the flour and mix through, followed by the egg. Mix until just combined.
4. Pour the batter into the prepared dish and smooth the top.
5. In a small bowl, mix the sauce’s cocoa powder and brown sugar together. Sprinkle evenly over the top of the batter.
6. Slowly pour the boiling water over the back of a large metal spoon, letting it gently run over the surface (this stops it from disturbing the batter). Don’t stir.
7. Place in the oven and bake for 40–50 minutes, or until the cake is just set in the centre. The top should feel soft and springy when touched.
8. Remove from the oven and let it rest for 10–15 minutes. This allows the sauce to thicken and the pudding to set slightly.
9. Spoon into bowls while still warm and serve with vanilla ice cream, cream, berries, or custard.

Notes

TOP TIPS:

• Make ahead tip: You can prep the batter and topping a few hours in advance — just pour the hot water and bake when ready.
• Extra gooey? Reduce baking time by a few minutes for more sauce. Want more cake? Bake a little longer.
• Choc swap: Use dark chocolate for a richer flavour, or milk chocolate for a milder, sweeter finish.
• Leftovers: Leftovers are AMAZING the next day! Store covered in the fridge. Reheat in the microwave — it will still be saucy!
• Using a slow cooker instead? This pudding works beautifully in the slow cooker too - ideal for busy days when you want to prep in the afternoon and dessert will be ready after dinnertime 👉 See the Slow Cooker Chocolate Self-Saucing Pudding recipe for full instructions.

Nutrition Facts

Calories

583

Fat

24 g

Sat. Fat

14 g

Carbs

96 g

Fiber

4 g

Net carbs

92 g

Sugar

78 g

Protein

5 g

Sodium

43 mg

Cholesterol

63 mg

The nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.

All rights reserved for Cooking With Ange

Did you make this recipe?

Tag @cooking_with_ange_ on instagram and hashtag it #cookingwithange