Rich self-saucing choc pudding
Indulge in the delectable richness of our self-saucing chocolate pudding! Made with creamy milk, cocoa, and a hint of vanilla, this dessert creates its own heavenly sauce while baking. Perfect for chocolate lovers seeking a warm, gooey treat. Simple ingredients, ultimate comfort.
- 02 Jun 2025
- Cook time 45 min
- Prep time 20 min
- 6 Servings
- 8 Ingredients
Rich self-saucing chocolate pudding is the ultimate comfort dessert. This decadent dessert features a moist chocolate cake with a rich, gooey chocolate sauce hidden beneath. It’s simple to make and perfect for chocolate lovers craving a delicious and satisfying treat.
Ingredients:
Instructions:
Preheat your oven to 350°F (175°C). Grease a 2-quart (2-liter) baking dish with butter or non-stick spray.
- In a large mixing bowl, combine the self-raising flour, sugar, and 1/3 cup of dry cocoa powder. Stir well to evenly distribute all dry ingredients.
- In a separate bowl, whisk together the milk, melted butter, egg, and vanilla extract. Make sure the butter is not too hot to avoid cooking the egg.
- Pour the wet ingredients into the bowl of dry ingredients. Stir gently until just combined, ensuring there are no lumps.
Pour the pudding batter into the prepared baking dish and spread it out evenly.
- In a small bowl, mix together the brown sugar and 1/4 cup of dry cocoa powder for the sauce.
- Sprinkle this brown sugar and cocoa mixture evenly over the top of the pudding batter.
Carefully pour the 2 cups of boiling water over the brown sugar and cocoa mixture. Do not stir. The water will mix with the sugar as it bakes to create the sauce.
Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the top is firm and cracked but the underneath is still saucy.
Remove from the oven and allow the pudding to cool slightly before serving. The sauce will thicken upon standing. Serve warm, scooping both the cake and the sauce into bowls.
Tips:
- Tip 1: Ensure the butter is not too hot when mixing with eggs to prevent cooking the eggs.
- Tip 2: Use a deep baking dish to avoid any overflow during baking.
- Tip 3: Be gentle when pouring the boiling water over the batter to maintain the layers.
- Tip 4: This pudding is best served warm, as the rich sauce thickens and the pudding sets as it cools.
Rich self-saucing chocolate pudding is a sensational dessert that delivers a perfect harmony of moist cake and luscious sauce. The ease of preparation makes this an ideal recipe for any home baker, and its delightful taste will leave everyone asking for seconds.
| Nutrition Facts | |
|---|---|
| Serving Size | 130 grams |
| Energy | |
| Calories 410kcal | 21% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 80g | 23% |
| Fiber 3.80g | 10% |
| Sugar 54g | 55% |
| Fat | |
| Fat 10g | 12% |
| Saturated 5g | 18% |
| Cholesterol 54mg | - |
| Vitamins | |
| Vitamin A 100ug | 11% |
| Choline 36mg | 7% |
| Vitamin B1 0.10mg | 8% |
| Vitamin B2 0.09mg | 7% |
| Vitamin B3 0.64mg | 4% |
| Vitamin B6 0.04mg | 3% |
| Vitamin B9 16ug | 4% |
| Vitamin B12 0.21ug | 9% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 0.10mg | 1% |
| Vitamin K 0.97ug | 1% |
| Minerals | |
| Calcium, Ca 80mg | 6% |
| Copper, Cu 0.39mg | 43% |
| Iron, Fe 1.86mg | 17% |
| Magnesium, Mg 60mg | 14% |
| Phosphorus, P 130mg | 11% |
| Potassium, K 260mg | 8% |
| Selenium, Se 10ug | 18% |
| Sodium, Na 33mg | 2% |
| Zinc, Zn 1.06mg | 10% |
| Water | |
| Water 30g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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