A rich, soft chocolate pudding that makes its own thick, gooey sauce and is ready to eat in just 45 minutes. This chocolate self-saucing pudding is a classic dessert and is perfect for cozy winter evenings.
Lately on the blog I have loved sharing the classic dessert recipes that I grew up with. We started with my childhood favourite cinnamon tea cake, and then moved onto an easy, one bowl, egg free chocolate cake, and today we are talking about the ultimate winter dessert with a chocolate self-saucing pudding.
This is the traditional recipe that I grew up eating. It produces a soft, cakey pudding under a lightly crispy top, and a thick, gooey chocolate sauce. That is just the way this dessert is meant to be. Serve it up with a big spoon straight out of the oven and top with a big scoop of vanilla ice cream (or cream if you are going full old-fashioned).
This recipe is one of the early ones I remember making with Mum. I had the recipe typed out in the little cookbook I made and I baked it every chance I got. Unfortunately that little cookbook is long gone, but this recipe has survived and has travelled with me over the years.
I make this pudding whenever I need a delicious, quick and cozy dessert. In just 45 minutes you can turn pantry ingredients into something wonderful and for that, I will always love this recipe.
This is a classic, old fashioned recipe and I’ve left it exactly as that. The only difference with this version to the one of my childhood is that I replace the butter and milk with dairy-free options to suit my allergy. You can do the same, or make it with regular milk and butter – it’s completely up to you and it’s going to be delicious whichever way you choose to go.
It is a no fuss, simple dessert. This is the perfect for beginner bakers and you probably already have everything you need in your pantry.
How to make chocolate self-saucing pudding
Start by mixing up all the pudding ingredients into a thick batter. No fancy equipment needed, just a bowl and a whisk.
Next comes the magic that makes the sauce. Sprinkle a mixture of sugar and cocoa powder over the top of the batter. Then, pour over the hot water. The trick here is to pour the hot water over the back of a metal spoon. This might seem a little silly but the reason is to evenly disperse the water and prevent the pour of the water from creating divots in the top of the pudding so you are left with a nice flat top.
That is really all there is to it! Bake until the top is firm but it is kind of jiggly which means that gooey sauce has formed underneath.
This pudding is best served straight away however it does make a lot so any leftovers can be kept in the fridge. Give it a quick warm up in the microwave to serve again. The amount of sauce will have reduced but it will still taste delicious!
This pudding is easy enough for midweek but also a total crowd pleaser and perfect to serve at a dinner party. It’s a back pocket recipe that you’ll want to make again and again.
If you do make this recipe, please be sure to leave a comment and rating below! And tag any of your creations on Instagram with #eightforestlane as I would love to see.
Chocolate Self-Saucing Pudding
For the pudding:
- ¼ cup (60 grams) dairy-free butter melted
- 1 egg room temperature
- 1 teaspoon vanilla
- 1/2 cup white sugar
- 1/2 cup dairy-free milk
- 2 tablespoons cocoa powder
- 1 cup plain flour
- 2 teaspoons baking powder
For the sauce:
- ½ cup white sugar
- 2 tablespoons cocoa powder
- 1 ½ cups hot water
- Preheat the oven to 180°C. In a large bowl, whisk together the melted butter, egg and vanilla until just frothy. Add in the sugar and continue to whisk. Finally add in the dairy-free milk and continue to whisk until combined.
- Sift the cocoa powder, plain flour and baking powder directly into the bowl and whisk until the batter is thick.
- Pour the batter into an oven proof casserole dish. Mix the extra sugar and cocoa powder together and sprinkle over the top of the batter. Pour the hot water over the top by pouring it over the back of a metal spoon and place the pudding in the oven for 30-35 minutes or until the cake top is lightly spongy.
- Serve immediately while warm with ice cream.
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