Self-Saucing Chocolate Pudding

5 from 1 vote

Serve this decadent self-saucing chocolate pudding warm with ice cream for the ultimate family dessert.

Prep Time10

Cook Time30

Total Time40

Course: Dessert

Cuisine: Australian

Servings:

Calories: 575kcal

225 grams plain flour
3 teaspoons baking powder
100 grams caster sugar - I use raw caster sugar, but white caster sugar will also work.
50 grams cocoa powder - unsweetened cocoa powder or Dutch processed cocoa powder. Sift if lumpy.
½ teaspoon salt
3 large eggs
100 grams unsalted butter - melted
200 ml milk - regular, full-fat milk
2 teaspoons vanilla bean paste - or vanilla extract

250 grams brown sugar
60 grams cocoa powder - unsweetened cocoa powder or Dutch processed cocoa powder.
500 ml boiling water

Pre-heat oven to 180°C/356F (160°C fan-forced). Set aside a large baking dish (at least 1.5L / 6 cup capacity).
Whisk the dry ingredients (flour, baking powder, caster sugar, cocoa powder and salt) together in a large mixing bowl bowl, until combined.
In a small bowl or jug, whisk together the wet ingredients (eggs, melted butter, milk and vanilla) until well combined.
Pour the wet ingredient mixture into the dry ingredients and mix until just combined. Don't overmix.
Gently spread the pudding batter into the baking dish.
Sprinkle the cocoa powder and brown sugar evenly over the top of the pudding batter.
Carefully pour the boiling water onto a dessert spoon and let the water fall from the spoon onto the top of the pudding, making sure to cover the whole pudding (see step-by step image in post).
Bake for 30-35 minutes, or until the top of the pudding springs back slightly when pressed.
Remove from the oven and sit for a few minutes before serving hot, topped with ice cream.

Make sure you choose a big enough baking dish. You will need a dish with enough room to fit both the pudding batter and the boiling water that sits on top. Allow 1.5L (6 cups) or slightly larger.
Make individual puddings instead – you can divide the pudding batter and sauce into individual ramekins or pudding dishes, if preferred. Make sure there is enough space for both the batter and sauce and adjust the cooking times to suit. Smaller puddings will bake a lot faster, so check them at the 10-15 minute mark.
For an even richer chocolate flavour, add a teaspoon of instant coffee powder to the batter.
This pudding is best eaten warm, fresh from the oven. This is because as the pudding sits, the sauce will absorb into the cake and thicken. However, it can certainly be made ahead and reheated when ready to serve. Leftovers won't be as saucy, but are still delicious.
Reheat leftovers in the microwave in individual bowls. Start with 30 seconds and then heat further if required. Heat until steaming hot.
Please note that the nutrition information is based on the pudding being divided into 6 serves. The nutritional information is an estimate only and does not take into account any additional toppings served with the pudding.
This recipe is made using Australian cups and spoon measurements. Due to cup sizes varying from country to country, I advise adjusting if necessary. I have included weights for the shortbread crust, to help with the exact measurements.