Chocolate Self-Saucing Pudding

This is a soft and moist pudding with morsels of melty chocolate in between and a chocolate sauce.

Growing up, my sister used to bake us a chocolate pudding. Somehow, that recipe seems to have been misplaced. I was determined however, to try and re-create it. Dare I say we may have actually stumbled across a better invention !

I love making this in winter, as it is warm and hearty (and lord, is it chocolaty too!). I literally have to throw everything into a bowl and mix, pop it in the oven and a half hour later,you have yourself a delicious dessert.

This dessert pairs well with a scoop of ice-cream, some whipped cream or even yogurt to cut the richness. Given how decadent it is, a little goes a long way (though many may disagree).

The addition of the ground almonds is an optional extra, as not everyone has these lying around, but I think they really add to making the pudding really soft.

The only “trick” to this is to bake it in a dish that is not too large or some of the sauce at the bottom will dry up whilst baking. I found the pudding to be much more saucy when I baked it in a smaller dish.

If you make this recipe, please share it with me by tagging me on Instagram @adventureswithsugar or on Facebook at Adventures with Sugar.

Please note that this recipe was last update on 10 July 2025. I have simply doubled the ratio’s as I found that I want to make this for a crowd and it never goes to waste in our home. You are welcome to halve the recipe if you want to make a smaller batch. Just ensure you use a smaller baking dish, so that the sauce does not dry up. I have included the quantities in brackets if you want to make a smaller version. Increase the oven temperature to 180 degrees celcius and reduce the baking time to 30 – 35 minutes.

CHOCOLATE SELF-SAUCING PUDDING

• 240g self raising flour (120g)
• 60g cocoa powder (30g)
• 1 tsp salt (1/2 teaspoon)
• 1/2 tsp cinnamon (optional)
• 120g muscavado sugar (60g)
• 100g brown sugar (50g)
• 4 tsp instant coffee granules (optional) (2 teaspoons)
• 40g finely ground almonds (optional) (20g)
• 120g unsalted butter, melted (60g)
• 250ml milk (125ml)
• 2 tsp vanilla essence (1 teaspoon)
• 2 large eggs (around 50g outside the shell) (1 egg)
• 100g chocolate, roughly chopped (50g)

METHOD

1. Preheat your oven to 160 degrees Celcius. Grease a baking dish, measuring 30cm x 20cm x 6cm with some butter. Make sure it is not too large, or the sauce will dry up as it bakes in the oven.
2. Combine the butter, milk, vanilla essence, coffee granules and a large eggs together.
3. Add the sugars into a large mixing bowl and add the milk and egg mixture to this and whisk to combine.
4. Sift the flour, cocoa powder, salt, ground almonds and cinnamon into a bowl.
5. Add this to the wet ingredients and stir to form a thick batter.
6. Stir in the roughly chopped chocolate and place into the greased dish, levelling out the top.

CHOCOLATE SAUCE

• 100g muscavado sugar (50g)
• 75g brown sugar (35g)
• 50g cocoa powder(25g)
• 750ml boiling water (375ml)

METHOD

1. Stir the sugars and cocoa together.
2. Sprinkle this mixture over the pudding batter.
3. Pour the boiling water over the pudding. Pouring this over the back of a large spoon to soften the fall of the water.
4. Bake for 40 – 45 minutes until a skewer inserted into the sponge part comes out clean.
5. Let the pudding stand for 10 minutes before serving. Dust with cocoa powder if desired.

Recipe by adventureswithsugar.com