Easy self-saucing chocolate pudding

A step-by-step guide to chocolate sauce heaven – conveniently made with pantry staples.

 

This self-saucing pudding is an all-in-one, no custard or trimmings needed. The secret is in the layer of liquid added on top of batter – here’s how!

Step 1:

Cream 2 eggs and ½ cup (125g) castor sugar together until light and fluffy. Combine ⅖ cup (100g) melted butter, 1 cup (250ml) milk and ½ Tbsp (8ml) vanilla essence and stir into eggs.  Sift 2 cups (300g) self-raising flour and ¼ cup (30g) cocoa powder together, add ½ tsp (3ml) salt and fold into wet mixture.  Spoon batter into a deep dish

Step 2:

Sprinkle 1 cup (250g) brown sugar and  ¼ cup (30g) cocoa powder evenly over the batter.

Step 3:

Pour 1½ cups (375ml) boiling water over the back of a spoon so that it ‘floats’ gently on top of the batter and settles there. You don’t want the force of pouring to create a hole in the batter so the water sinks to the bottom before baking.

Step 4:

Finally, bake in a preheated oven at 180°C for 30-35 minutes. Serve hot – no saucy sides required!

Fresh berries, a few mint leaves or a scoop of ice cream works well with this delicious pudding, but it really doesn’t need anything – it’s a winner as is!

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Current Crush

It’s beginning to feel festive here at Fresh Living! Take a look at our bumper edition of Christmas recipes, tips and chef videos to help you cook the best-ever Christmas feast!

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

Know your meringue

Meringue is a cornerstone of baking. Make sure you know your meringue basics so you can ace those bakes!

5 must-know freezer rules

Freezers are lifesavers for bulk-buying, meal planning and getting ahead. Here’s how to manage your freezer so it helps you when you need it most.

There's more where this came from!

Sign up to the FREE Fresh Living mailer now. You’ll get exclusive recipes, sneak previews of the mag and much, much more!

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.