Chocolate Self-Saucing Pudding

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Makes 4 serves

  • 170g self raising flour
  • 100g caster sugar
  • 60g butter
  • 125ml milk
  • 2 tsp cocoa powder
  • 1 egg

For sauce

  • 100g soft brown sugar
  • 1 tbsp cocoa powder
  • 300ml boiling water


  1. Preheat the oven to 190°c (gas mark 5 / 375°f).
  2. Cream the butter and the sugar together until combined.
  3. Lightly beat the egg and mix it into the sugar and butter, then add the milk and mix in.
  4. Sift in the flour and the 2 teaspoons of cocoa powder, mixing all together until it becomes a smooth batter. Pour the batter into individual moulds or one large mould.
  5. Put the water on to boil and while waiting, mix together the brown sugar and the tablespoon of cocoa powder. Sprinkle the sugar and cocoa mixture over the top of the batter.
  6. Once the water has boiled, pour it over the top of the puddings. Ensure there is enough room for the puddings to rise – ideally, the uncooked puddings should go about half-way up to the rim of the mould.
  7. Put the puddings into the oven for about 30 minutes if doing them individually, or for 40 minutes if doing them in one large mould.
  8. Serve hot with vanilla ice cream.

Download a printable PDF version of the recipe.

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Download a printable PDF version of the recipe.