Chocolate self-saucing pudding

Rich, moist and irresistible, this glorious chocolate pudding produces it's own heavenly sauce when baked. Serve with a dollop of thick cream for an absolutely heavenly dessert.

  • 10 mins preparation
  • 30 mins cooking
  • Serves 8
  • Print


Chocolate self-saucing pudding
  • 1/2 cup (75g) plain flour, sifted
  • 1/4 cup (25g) hazelnut meal
  • 2 teaspoon baking powder
  • 1/4 cup (25g) cocoa, sifted
  • 3/4 cup (165g) brown sugar
  • 1/2 cup (125ml) milk
  • 40 gram butter, melted
  • 1 egg
  • 1 1/2 cup water
  • 1 teaspoon vanilla extract
  • thick cream, to serve


Chocolate self-saucing pudding
  • 1
    Preheat oven to 180°C (160°C fan-forced).
  • 2
    Place flour, hazelnut meal, baking powder, 1 tablespoon of cocoa and 1/4 cup of brown sugar in a bowl. Whisk in milk, butter, egg and vanilla extract. Pour into a shallow 6-cup ovenproof dish.
  • 3
    Combine water with remaining brown sugar and cocoa in a small saucepan. Heat over low heat. Stir until sugar dissolves. Carefully pour over pudding batter.
  • 4
    Bake 25-30 minutes, until risen and crusty on top. Spoon onto serving plates. Serve with cream.


Use almond meal instead of hazelnut meal, if preferred.