Self Saucing Chocolate Pudding

Name: Self Saucing Chocolate Pudding
Prep time: 15 min
Cook time: 27 min
Total time: 42 min
Ingredients: 150 g Flour, sifted; 40 g Cocoa, sifted; 300 g Sugar; 250 ml Milk; 60 g Butter, melted; 5 ml Vanilla extract; 8 g Baking powder; 1 g Salt; 500 ml Water, boiling

Self Saucing Chocolate Pudding · ready in 42 min · 8 servings · 305 kcal per serving · easy · 9 ingredients

An Australian family dessert classic where a simple cocoa batter bakes into tender sponge with its own glossy chocolate sauce underneath.

Prep: 15 min
Cook: 27 min
Total: 42 min
Serves: 8
kcal: 305
Difficulty: easy

Desserts Vegetarian

A QiMeal recipe · Updated 3 October 2026

Ingredients · 8 servings

150 gFlour, sifted
40 gCocoa, sifted
300 gSugar
250 mlMilk
60 gButter, melted
5 mlVanilla extract (optional)
8 gBaking powder
1 gSalt
500 mlWater, boiling

Equipment

oven, mixing bowl, whisk, measuring jug, sieve, baking dish, pastry brush, spatula, small bowl, spoon, oven mitts, cooling rack

Instructions

Mise en place
Gather cocoa, flour, sugar, milk, butter, vanilla extract, baking powder, salt, and boiling water with a bowl, whisk, jug, sieve, and baking dish. · 10 min
What to look for: All ingredients measured and tools ready on the bench
Heat oven
Heat the oven to 204°C / 400°F and butter a deep 2 liter baking dish so the pudding can rise without the sauce bubbling over. · 3 min
What to look for: The dish is evenly coated with a thin butter layer
Mix dry batter
Sift flour, 20 g cocoa, baking powder, salt, and 150 g sugar into a bowl, then whisk until the color looks even. · 4 min
What to look for: The dry mixture is evenly pale brown with no cocoa lumps
Add wet batter
Pour in milk, melted butter, and vanilla extract, then stir just until a thick chocolate batter forms with no dry pockets. · 3 min
What to look for: The batter is thick, glossy, and evenly chocolate colored
Spread batter
Scrape the batter into the dish and level it gently, leaving the top smooth for the sauce layer. · 2 min
What to look for: The batter sits in an even layer across the dish
Add sauce topping
Mix remaining cocoa with remaining sugar, sprinkle it evenly over the batter, then slowly pour boiling water over the back of a spoon. · 4 min
What to look for: The top is wet with an even cocoa sugar layer floating above the batter
Bake pudding
Bake until the top is set at the edges and slightly wobbly in the center, with glossy sauce bubbling around the sides. · 22 min
What to look for: The sponge looks set on top while chocolate sauce bubbles at the rim
Rest pudding
Rest the pudding for 5 minutes so the sauce settles under the sponge while the surface stays tender and moist. · 5 min
What to look for: The bubbling slows and the top remains soft
Serve warm
Spoon warm pudding into bowls from the edge to the center, making sure each serving gets soft cake and molten chocolate sauce. · 3 min
What to look for: Each bowl has a layer of sponge with glossy sauce underneath

Nutrition (per serving)

kcal	305
Protein	4 g
Carbohydrates	57 g
of which sugars	39 g
Fat	8 g
of which saturated	5 g
Fibre	2 g
Sodium	172 mg

Nutri-ScoreD

Allergens

Contains: gluten, milk

Storage and reheating

Fridge: up to 3 days
Freezer: yes, up to 2 months
Microwave individual portions until hot, adding 1 tsp water if the sauce is thick.