Self Saucing Chocolate Pudding

This is the perfect winter’s night indulgence. Thomas and I used to make it for dinner instead of dessert so we could eat more!

Self Saucing Chocolate Pudding

Chocolate Self Saucing Pudding

From the “Australian Women’s Weekly” magazine. Serves 6

  • 1 cup flour
  • 1 teaspoon baking powder
  • 3/4 cup castor sugar
  • 1/4 cup cocoa
  • 1/2 cup milk
  • 30g butter, melted
  • 3/4 cup brown sugar, firmly packed
  • 1/4 cup cocoa, extra
  • 11/4 cups hot water
  • icing sugar


Sift flour, sugar and cocoa into a bowl (probably the one you’ll cook it in). Make a well in the centre of ingredients, gradually stir in the combined milk and butter. Beat until smooth. Pour cocoa mixture into a 4 cup capacity ovenproof dish. Combine brown sugar and sifted extra cocoa in a jug. Gradually stir in the hot water, stir until the mixture is smooth. Pour the sauce gently over the top of the pudding (it’s important to do this very gently), place dish on an oven tray. Bake in a moderate oven for about an hour or until the pudding is well risen and firm to the touch. Serve with ice-cream.