This Chocolate Self Saucing Pudding recipe is an old fashioned favourite. A soft, moist chocolate sponge cake which magically creates it’s own chocolate sauce – all in one dish, this easy recipe is total comfort food. 

Chocolate pudding with sauce in a white pie dish

Rich, decadent and totally oozy, this Chocolate Self Saucing Pudding recipe is just the perfect comforting dessert. I mean, take a close look at this gorgeous thing.

The top of this Chocolate Self Saucing Pudding is like a soft, fluffy chocolate sponge cake but hidden down underneath is this rich chocolate sauce and it’s absolute magic because;

  1. It’s cooked all in one dish and is quick and simple
  2. The sauce actually starts on top and by the end it’s seeped down to be a totally delightful surprise under the cake

More Comforting Desserts
Chocolate Creme Brulee  |  Warm Apple Crostata with Quick Caramel Sauce
Top down view of a chocolate cake in a white pie dish on a marble background

How to make Chocolate Self Saucing Pudding

Chocolate Self Saucing Pudding is a very straightforward (aka simple & perfect anytime) recipe. Using melted butter in the batter means there’s no need for creaming butter and sugar together, plus it also helps to keep the cake moist. It’s mixed with all the usual suspects – sugar, cocoa, flour, baking powder, milk, egg – and then poured straight into a greased casserole dish.

The chocolate sponge recipe is adapted from my very favourite chocolate cupcake recipe that I’ve used in everything from these Salted Caramel Chocolate Cupcakes and these Loaded Rocky Road Cupcakes and even my Blackberry Chocolate Cake that I celebrated by second blog birthday with. This recipe is incredibly versatile and it works. every. time! I love it.

Also check out my Self Saucing Lemon Pudding for a zest take on this classic pudding.

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A piece of chocolate self saucing pudding on a white plate with a turquoise serviette

Birdseye view of a pie dish filled with rice pudding. A gold spoon on the side and a pot of blackberry compote behind it.How to add the sauce to self saucing pudding

That magical, luxurious chocolate sauce begins life as cocoa, sugar and boiling water. Mix them all together then carefully dribble it over the back of a spoon over the top of the batter. I say ‘carefully’ because if you just pour the boiling water over it will likely just drill a hole straight through the delicate, uncooked cake batter. The spoon helps to slow it and disperse it so the sauce sits on top before baking.

Bam! In the oven for a quick bake. The top will look a little dry but then as you dig through with your spoon, there is that lovely chocolate sauce right down the bottom. So clever and extremely yum!

Serve your pudding on it’s own or with a little ice cream, maybe some berries for a fresh zing too. You could also serve it with runny custard

How to store chocolate self saucing pudding

The pudding is at it’s best served hot and fresh but if you don’t get through it all, just cover the dish in plastic wrap and store it in the fridge for 3-4 days. It’s great reheated either in the oven or in the microwave (for about 40 seconds per portion).

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Chocolate pudding with sauce in a white pie dish

Quick and easy enough to make during the week but also a perfect crowd pleaser for entertaining on the weekend, Chocolate Self Saucing Pudding is seriously good whenever you want it. 

More Comforting Desserts

Chocolate pudding with sauce in a white pie dish

Chocolate Self Saucing Pudding

5 from 10 votes
This Chocolate Self Saucing Pudding recipe is rich, chocolatey and total comfort food. It’s like a chocolate sponge cake which magically creates it’s own chocolate sauce – all in one dish.

Ingredients

For the cake batter

  • 1 cup (130g / 4.6oz) plain (AP) flour
  • 1/4 cup (25g / 0.9oz) plain cocoa
  • 2 teaspoons baking powder
  • pinch of salt
  • 1/2 cup (100g / 3.5oz) light brown sugar, packed
  • 1/4 cup (57g or 1/2 stick) unsalted butter, melted
  • 1 large egg, room temp
  • 1 teaspoon vanilla
  • 1/2 cup milk

For the chocolate sauce

  • 1/4 cup (25g / 0.9oz) plain (or dutch processed) cocoa
  • 1/2 cup (100g / 3.5oz) light brown sugar, packed
  • 1 cup boiling water

To Serve

  • Fresh strawberries
  • Vanilla Ice cream or custard crème anglaise

Instructions
 

For the cake batter

  • Preheat your oven to 180C / 350F / 160C fan. Grease an (approximately) 8 inch pie dish with butter.
  • In a bowl, sift together the flour, cocoa, baking powder and salt. Mix well to combine.
  • In a separate bowl or the bowl of a stand mixer, beat together the melted butter and sugar until smooth. Add the egg and vanilla and beat well, scraping down the sides of the bowl as necessary. The mixture should look smooth before moving on.
  • Add 1/3 of the flour mixture to the butter mixture. Stir through gently until just combined. Now add half of the milk, Mix gently again. Continue like this until all the flour and milk is combined… just. It is important not to overmix or be too heavy handed otherwise the cake may turn out dense and tough.
  • Pour the batter into your prepared pie dish

For the chocolate sauce

  • Mix together the cocoa and sugar in a small bowl. Sprinkle it evenly over the top of the cake batter
  • With an upturned spoon in one hand, slowly dribble the boiling water over it, moving it around so the water is dribbled evenly over the whole cake (see notes)
  • Bake the pudding for 25-30 minutes. The top should look dry and be a little springy.

Notes

  1. Pouring the boiling water over the back of a spoon very slowly will allow it to sit on top of the cake batter and not create holes in your cake batter.
  2. For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
  3. This is lovely served with classic creme anglaise
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