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Chocolate Self-Saucing Pudding

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.


Prep Time: 1 hour


  • 100g butter, softened
  • ¾ cup Chelsea White Sugar
  • 1 egg
  • 1 tsp vanilla essence
  • 1¼ cups Edmonds standard flour
  • 2 tsp Edmonds baking powder
  • 2 Tbsp cocoa


  • ½ cup Chelsea 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.


Autumn Heather
suzanne cranston

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