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.


1 hour
Prep Time
Chocolate Self-Saucing Pudding




  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.

Add your review


Just made it


Needs more moisture in the cake part - not the best recipe I’ve used for self saucing pudding

Suzi Haddock

The best and so easy to make


Best copk book ever

Stephen Rogers

Great dessert