There’s something magical about a dessert that creates its own luscious sauce as it bakes, and this Chocolate Self-Saucing Pudding is no exception. In just 45 minutes, you’ll have a warm, gooey masterpiece with a tender cake layer and a rich, velvety chocolate sauce beneath. The contrast of textures—soft, fluffy cake meeting silky, decadent sauce—is pure indulgence. Every bite is a symphony of deep cocoa flavors, perfectly balanced with a hint of sweetness. It’s the kind of dessert that feels like a hug in a bowl, comforting and utterly irresistible.
What makes this recipe even better is its simplicity—20 minutes of prep and 25 minutes in the oven are all it takes to create a showstopper. The aroma of chocolate wafting through your kitchen is enough to gather everyone around the table. Whether you’re treating yourself or impressing guests, this pudding is a guaranteed crowd-pleaser. Serve it warm with a scoop of vanilla ice cream for an extra touch of bliss. It’s dessert perfection, made effortlessly.
Ingredients for Chocolate Self-Saucing Pudding
- 3 ½ tablespoons (50g / 6 ½oz) butter, melted (plus extra for greasing)
- 1 cup (125g / 4 ¼oz) all-purpose flour
- ⅓ cup plus 2 tablespoons (70g / 2 ½oz) light brown sugar
- ¼ cup (25g / 3oz) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 pinch salt
- 2 small eggs
- 1 teaspoon vanilla extract
- ½ cup (115ml / 4oz) coffee (can substitute with hot water if preferred)
- 2 tablespoons (25ml) milk
- ⅓ cup (50g) chocolate, roughly chopped into chunks (use dark, milk, or semi-sweet)
- For the sauce:
- ½ cup (100g / 4oz) light brown sugar
- 2 heaped tablespoons (13g) unsweetened cocoa powder
- ½ cup (115ml / 4floz) boiling water
Step-by-Step Instructions
- Preheat your oven to 350°F / 180°C. Grease 4 regular-sized mugs or 4 small ramekins with a little extra butter.
- In a large mixing bowl, combine the flour, light brown sugar, cocoa powder, baking powder, and a pinch of salt. Mix until well combined.
- In a separate bowl, whisk together the eggs, melted butter, coffee, vanilla extract, and milk.
- Pour the wet ingredients into the dry ingredients and mix until smooth. Stir in the chocolate chunks.
- Divide the batter evenly among the 4 prepared mugs or ramekins, filling each about ⅔ of the way.
- To make the sauce, in a small bowl, mix together the boiling water, light brown sugar, and cocoa powder until the sugar is fully dissolved.
- Pour the sauce evenly over the batter in each mug or ramekin.
- Place the mugs or ramekins on the middle shelf of the oven and bake for 20-25 minutes, or until the surface looks risen and crisp.
- Once baked, dust with icing sugar and serve immediately. For an extra treat, top with a scoop of ice cream. As you scoop to the bottom, you’ll find a rich chocolate sauce waiting underneath!
Perfect Pairings: Sauce and Topping Ideas
While this pudding is already a chocolate lover’s dream, you can elevate it even further with a few extra touches. Try drizzling caramel sauce or raspberry coulis over the top for a sweet and tangy twist. A dollop of whipped cream or a scoop of vanilla bean ice cream adds a creamy contrast to the warm, gooey pudding. For a bit of crunch, sprinkle with chopped nuts or chocolate shavings.
Serve It Right: Presentation Tips
This pudding is best served straight from the oven while it’s still warm and the sauce is oozing. Dust with a light layer of icing sugar for a classic finish. If you’re serving guests, place the mugs or ramekins on small plates with a spoon and a napkin for a polished look. Add a sprig of fresh mint or a few fresh berries for a pop of color.
Make It Ahead: Storage and Reheating Tips
If you have leftovers (unlikely, but possible!), cover the mugs or ramekins with plastic wrap and store in the fridge for up to 2 days. To reheat, pop them in the microwave for 30-45 seconds or warm in the oven at 300°F (150°C) for about 10 minutes. The sauce will re-liquify, making it just as delicious as when freshly baked.
Quick Fixes: Time-Saving Tips
Short on time? Use instant coffee dissolved in hot water instead of brewed coffee for the batter. You can also skip chopping chocolate chunks and use chocolate chips instead. To speed up prep, measure out all your ingredients before you start mixing—this ensures a smooth and efficient process.
Mix It Up: Recipe Variations
Feel free to get creative with this recipe! Swap the chocolate chunks for white chocolate or dark chocolate for a different flavor profile. Add a pinch of cinnamon or espresso powder to the batter for a warm, spiced kick. For a nutty twist, fold in chopped walnuts or pecans before baking.
Chocolate Self-Saucing Pudding
Ingredients
- 3 ½ tablespoon butter melted, plus a little extra for greasing
- 1 cup all purpose flour
- ⅓ cup plus 2 tablespoons light brown sugar
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 pinch salt
- 2 egg , small
- 1 teaspoon vanilla
- ½ cup coffee
- 2 tablespoons milk
- ⅓ cup chocolate, roughly chopped into chunks
For the sauce
- ½ cup light brown sugar
- 2 heaped tablespoons unsweetened cocoa powder
- ½ cup boiling water
Instructions
- Grease 4 regular sized mugs or 4 small ramekins and preheat your oven to 350F / 180C.
- Put the flour, sugar, cocoa, baking powder and a pinch of salt in a large mixing bowl and mix until combined.
- Whisk together the eggs, melted butter, coffee, vanilla and milk, then pour into the dry ingredients and mix until smooth. Stir in the chocolate chunks.
- Divide the batter into 4 containers, filling about ⅔ of the way.
- To make the sauce: In a small bowl mix together the boiling water, sugar and cocoa powder until the sugar is dissolved.
- Pour the sauce over the chocolate batter. Divide it between the 4 mugs.
- Bake on the middle shelf of the oven for 20-25 minutes until the surface looks risen and crisp. Dust with icing sugar, and top with ice cream if you like and serve straight away – as you scoop to the bottom of your mug you should find a gorgeous chocolate sauce underneath!
