Chocolate Self-Saucing Pudding

This warm chocolate pudding creates its own luscious sauce as it bakes, making for a truly magical treat. Wonderfully comforting, it's perfect for a cosy evening dessert. Simple to prepare, this delight is pure joy.

Dessert
Cosy Cook Verified
Dairy-free option
Gluten-free option
Soy-free option

Kitchen craft & tools

  • Deep-sided ceramic or glass vessel for casseroles, gratins, and fruit crumbles.
    Baking Dish
  • Various sizes for combining ingredients and holding prep before cooking.
    Mixing Bowls
  • The central appliance for all roasting, baking, and slow-heat cooking.
    Oven
  • Standardized volume units for consistent dry and wet ingredient portions.
    Measuring Cups
  • Clear vessel with markings for pouring exact liquid measurements.
    Measuring Jug
  • Small, precise units for spices, baking leaveners, and oils.
    Measuring Spoons
  • Flexible, heat-resistant edge that ensures no ingredient is left behind.
    Silicone Scraper
  • Used to incorporate air into liquids for fluffy eggs, creams, and light batters.
    Whisk

Quick info

Prep 10m
Cook 30m
Temp —
Servings 5-6
DifficultySimple
Chocolate Self-Saucing Pudding

Ingredients

  • 1 cupplain flour (or GF blend)(Pantry)
  • 2 tspbaking powder(Pantry)
  • 1 cupWhite Sugar(Pantry)
  • 1 cupcocoa powder(Pantry)
  • 1 cupMilk (or Dairy free alternative)(Dairy)
  • 50 gbutter melted(Dairy)
  • 1Eggs(Fridge)
  • 1 tspvanilla extract(Herbs & Spices)
  • 1 cupcocoa powder(Pantry)
  • 1 cupBrown Sugar(Pantry)
  • 1 cupsboiling water(Other)

Instructions

Preheat oven. Grease a baking dish with butter (or DF alternative).
Whisk flour (or GF blend), baking powder, sugar, and cocoa in a bowl.
In a separate bowl, whisk melted butter (or DF alternative) and milk (or DF alternative). Stir in the egg and vanilla.
Pour the egg mixture into the flour mixture. Mix until just combined; the batter will be thick.
Spread batter evenly into the greased dish.
For the topping, combine brown sugar and cocoa in a separate bowl. Gently sprinkle this mixture over the batter, spreading it thinly.
Carefully pour the hot water over the back of a spoon, covering the pudding top.
Bake for 30 minutes, or until the top springs back when lightly poked. The crust will be firm, like brownies.
Remove from oven, rest a few minutes, then serve warm.