This chocolate self saucing pudding is such a quick and easy to make classic dessert. Moist chocolate sponge with a silky chocolate sauce, this chocolate pudding is all baked in one dish.
Vanilla Ice cream or custard (crème anglaise), to serve
For best results, always weigh ingredients where a weight is provided
Instructions
FOR THE BATTER: Preheat your oven to 180C / 350F / 160C fan. Grease an (approximately) 8 inch pie dish or baking dish with butter.
In a medium mixing bowl, sift together the flour, cocoa, baking powder and salt. Whisk together to combine.
In a separate mixing bowl with an electric beater, beat together the melted butter and sugar until smooth. Add the egg and vanilla and beat well, scraping down the sides of the bowl to make sure everything is combined and smooth before moving on.
Add ⅓ of the dry ingredients 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 pudding batter into your prepared dish.
FOR THE SAUCE: Mix together the cocoa and sugar in a small bowl. Add the boiling water and mix well to combine.
With an upturned spoon in one hand, slowly dribble the chocolate sauce over it, moving it around so it 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.
Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
Pouring the sauce 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.
I use an 8 inch round pie dish. A larger dish will mean the pudding batter spreads out thinner. You can make it in an 8 inch cake tin too.
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).
All ovens vary – always test for doneness 3-5 minutes before the recipe suggests.
Whole milk will give the best flavour but you can use light if it's all you have on hand. You could also use dairy alternatives, like oat milk or soy milk.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.