Chocolate Self-Saucing Pudding

A magic pudding trick in which sugar and cocoa on top of the pudding mixture are miraculously transformed into a smooth chocolate sauce underneath it. Always a favourite with children and adults alike.

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Photo credit: Edmonds Illustrated Cookbook
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Prep Time: 1 hour Servings: 6
  • 100g butter, softened

    ¾ cup sugar

    1 egg

    1 tsp vanilla essence

    1¼ cups Edmonds standard flour

    2 tsp Edmonds baking powder

    2 Tbsp cocoa


    ½ cup brown sugar

    4 Tbsp cocoa

    1 Tbsp Edmonds Fielder’s cornflour

    2 cups boiling water

  • 1. Preheat the oven to 180˚C. Grease an ovenproof dish that will hold about 6 cups.

  • 2. Combine the brown sugar, cocoa and cornflour for the sauce.

  • 3. Cream the butter, sugar, egg and vanilla together. Sift the dry ingredients together and fold into the creamed mixture.

  • 4. Scoop the mixture into the dish and sprinkle with the dry sauce mixture, then carefully pour over the boiling water – hold a spoon upside down over the pudding and pour the water over it to stop splashing.

  • 5. Bake for 35 minutes or until the pudding springs back when lightly touched.


suzanne cranston
suzanne cranston

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