Rum chocolate self-saucing pudding

This classic pud gets a deliciously decadent twist with rum-soaked prunes. Serve with whipped cream or ice cream for a dessert that is choc-full of satisfaction.

By Nici Wickes
  • 20 mins preparation
  • 40 mins cooking
  • Serves 4 - 6
  • Print


  • 1/4 cup rum
  • 1 cup pitted prunes, halved
  • 3/4 cup sugar
  • 1 egg
  • 4 tbsp butter, melted
  • 2 tbsp milk
  • 1 cup plain flour
  • 1 tsp baking powder
  • 2 tbsp cocoa
  • 3/4 cup brown sugar, loosely packed
  • 3 heaped tbsp cocoa
  • 1 heaped tsp cornflour
  • 2 cups boiling water
  • Whipped cream or ice cream, to serve


  • 1
    Preheat oven to 180°C.
  • 2
    Warm the rum in a small saucepan, add the prunes, turn off heat and leave to soak while you make the pudding.
  • 3
    In a ceramic ovenproof dish, beat or whisk the sugar and egg until light and fluffy.
  • 4
    Add the melted butter and milk, stirring to combine. Sift in the flour, baking powder and cocoa, combining to a smooth batter. Lastly, stir in the prunes and rum. Smooth the top of the batter with the back of a spoon.
  • 5
    To make the sauce, combine the brown sugar, cocoa and cornflour, then sprinkle over the batter. Carefully pour the boiling water, over the back of a spoon, onto the pudding batter. Don't stir it in. Place in the oven for 35-40 minutes or until a skewer inserted comes out clean.
  • 6
    Serve with whipped cream or ice cream.


To make this pudding alcohol-free, soak prunes in orange juice or even water.

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