Chocolate self-saucing pudding

Light and moist chocolate self-saucing pudding with smooth chocolate sauce. There is no better way to warm up on a cold winter's night than a warm, sticky chocolate pudding.

  • 15 mins preparation
  • 40 mins cooking
  • Serves 6
  • Print


Chocolate self-saucing pudding
  • 125 gram butter, chopped, at room temperature
  • 1/2 cup caster sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoon instant coffee
  • 1 tablespoon milk, warmed
  • 1 1/4 cup self-raising flour, sifted
  • 100 gram dark chocolate, melted (see tip)
  • icing sugar, for dusting
  • cream, to serve
  • 1 cup boiling water
  • 2/3 cup brown sugar
  • 1 tablespoon cocoa


Chocolate self-saucing pudding
  • 1
    Preheat oven to moderate, 180°C. Lightly grease a 5-cup ovenproof dish.
  • 2
    In a large bowl, using an electric mixer, cream butter and sugar together until light and fluffy. Beat in eggs, one at a time. and vanilla.
  • 3
    Dissolve coffee in milk. Fold flour into creamed mixture alternately with milk mixture. Then stir in chocolate and spoon into dish.
  • 4
    To make in sauce, in a jug, combine all ingredients.
  • 5
    Bake 35-40 minutes, until puffed and firm. Dust with icing sugar. Serve pudding and sauce with cream or ice-cream.


Melt chopped chocolate in the microwave on medium (50 per cent) power in 30-second bursts. Stir after every burst, as chocolate can hold its shape and still be melted (sometimes causing overheating and burning).

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