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Self Saucing Chocolate Pudding

A cross between a pudding, cake, gooey brownie and chocolate custard making it the perfect fit for any chocolate lover looking for an easy yet delicious treat.
Prep Time 10 mins
Cook Time 28 mins
Course Dessert, Cake, Pudding
Cuisine American
Servings 8 people


  • Large mixing bowl
  • Whisk/wooden spoon
  • Baking tray (9x13)
  • Heatproof bowl
  • Tablespoons



  • 125 gm Flour
  • 50 gm Cocoa powder
  • ½ tso Salt
  • 1 tsp Baking powder
  • 150 gm Brown sugar
  • 150 gm Dark Chocolate chunks/chips
  • 80 gm Butter melted
  • 130 ml Milk
  • 1 tsp Vanilla
  • 1 no Egg

Chocolate Sauce:

  • 30 gm Cocoa powder
  • 100 gm Brown sugar
  • 275 ml Hot water (boiling hot)
  • 1 tbsp Instant coffee powder


  • Preheat the oven to 170°C, line a 9x13 inch baking tray with oil or butter. Set aside.
  • In a large mixing bowl add the brown sugar, flour, cocoa powder, baking powder and salt. Whisk until no lumps.
  • Add the vanilla, milk, egg, melted butter and whisk together until no lumps. Add the dark chocolate into the batter and mix until distributed evenly.
  • Transfer to the lined baking tray and set aside.
  • To make the chocolate sauce mix all ingredients together until combined and pour over the batter in the baking tin.
  • Bake for 28-30 mins until the top is risen, cracked, and dry and the sauce is bubbling on the sides. Remove and leave to cool for 10-15 mins before serving.


You could add chopped nuts into the batter when you add the dark chocolate chunks/chips. Even some dried fruit like cherries or dates work well also.
To make it additionally indulgent bits of candy bars like mars and twix would also work well in this recipe.
Ensure not to over bake the pudding, as it may seem to wet when you remove it out however it will set as it cools down. Also, the time may vary based on the heat distribution in your oven hence after 25 mins keep an eye on it to ensure it doesn’t get over cooked.