• Serves 6
  • 60 mins cook

Classic chocolate self-saucing pudding

Triple tested. For your success every time.

Rich, warm and wonderfully chocolatey, this self-saucing pudding is heavenly enjoyed straight from the oven with a dollop of ice-cream or cream. This decadent dessert will delight the whole family.


Classic chocolate self-saucing pudding

  • 1 cup (150g) self-raising flour
  • 1/4 cup (25g) cocoa powder
  • 1/2 cup (110g) firmly packed brown sugar
  • 1/2 cup (125ml) milk
  • 1 egg
  • 60 g butter, melted, cooled
  • cream or vanilla ice-cream, to serve


  • 1/3 cup (35g) cocoa powder
  • 1/2 cup (110g) firmly packed brown sugar
  • 1 3/4 cups (430ml) boiling water


Classic chocolate self-saucing pudding

  1. Preheat the oven to 180°C (160°C fan-forced). Grease a 1.5 litre (6-cup) ovenproof dish and place on an oven tray lined with baking paper or foil (this will catch any drips).
  2. Sift the flour and cocoa powder into a medium bowl. Add the sugar and stir to break up any lumps.
  3. Whisk together the milk, egg and butter in a jug. Add the milk mixture to the dry ingredients; use a whisk to stir to a smooth batter. Pour into the prepared dish and smooth the surface with the back of a spoon.
  4. To make sauce: sift the cocoa powder into a bowl; add the sugar and stir to combine. Sprinkle evenly over the surface of the batter.
  5. Pour the boiling water evenly over the cocoa and sugar mixture in the dish. Bake for 50 minutes or until the cake topping is firm. Serve with cream or ice-cream.
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