| | Chocolate self-saucing pudding
Chocolate self-saucing pudding
Chocolate self-saucing pudding 4.3-5 9
  • Calories: 1423 kj
  • Fat: 11g
  • Carbohydrates: 32g

How to Make:

  1. Preheat oven to 170°C. Brush a 750ml (3-cup), round ovenproof dish with the melted butter to grease and place on a baking tray lined with non-stick baking paper.
  2. Place the sugar in a medium bowl. Sift the flour and cocoa over the sugar, and stir to combine.
  3. Use a fork to whisk the milk, egg and butter in a bowl or jug until combined. Add to the dry ingredients and use a wooden spoon to beat until a smooth batter forms. Pour the chocolate mixture into the greased dish and use the back of a spoon to smooth the surface.
  4. Combine the extra sugar and extra cocoa in a bowl, and sprinkle it evenly over the chocolate mixture in the dish. Gradually pour the boiling water evenly over the sugar and cocoa. (The pudding will look like a bit of a mess at this stage but don?t worry, it will be fine.)
  5. Bake in preheated oven for 40 minutes or until a cake-like top forms and a skewer inserted halfway into the centre of the pudding comes out clean. Set aside for 5 minutes (this will allow the sauce below the cake-like surface to thicken and cool slightly before serving). Sprinkle with icing sugar and serve with ice-cream or cream.
Time for preparing:
40 min.


  • Melted butter, to grease
  • 45g (1/4 cup, lightly packed) brown sugar
  • 100g (2/3 cup) self-raising flour
  • 1 1/2 tablespoons cocoa powder
  • 80ml (1/3 cup) milk
  • 1 egg
  • 40g (2 tablespoons) butter, melted, cooled
  • 80g (1/2 cup, lightly packed) brown sugar, extra
  • 2 tablespoons cocoa powder, extra, sifted
  • 200ml boiling water
  • Icing sugar, to serve
  • Vanilla ice-cream or thickened cream, to serve