Chocolate Self Saucing Pudding Cake Recipe
This Chocolate Self Saucing Pudding Cake is a classic dessert that magically creates a scrumptious, moist chocolate cake with a decadent chocolate sauce. It’s simple and fairly quick to make that you could have any day of the week and it’s always a crowd pleaser.
What is a self saucing pudding?
The name of the recipe pretty much explains what it is, it’s a pudding cake that makes its own sauce. It’s almost magical in how you make a super simple cake batter, and combined with adding top of the cake batter a brown sugar, cocoa and water mixture.
Make sure to check out our other delicious recipes like the following:
- Caramel Apple Dump Cake
- Pumpkin Caramel Poke Cake
- Cherry Pineapple Fluff
- Strawberry Shortcake in a Jar
This mixture for this recipe sinks to the base of the dish as it bakes which helps make the cake very moist and it becomes an ooey gooey delicious chocolate sauce. You can eat it as is or add fruit like raspberries (which we did) and top with ice cream, whipping cream or crème fraîche.
PIN this delicious chocolate dessert recipe
A comfort food dessert
Personally I consider this delicious dessert to be a comfort food, cause who doesn’t love a tasty dessert that is rich in flavour but not overly sweet?! It’s a decadent and warm treat that is so yummy with that warm gooey chocolate sauce and I personally love it with the raspberries. Sometimes I alternate between having it with vanilla ice cream and without but I always love to have some fruit with it. I love how quick they are to make too!
How to make self saucing chocolate pudding
This Self Saucing Chocolate Pudding is made with cocoa powder, there’s no chocolate but as we all know cocoa helps to make chocolate. There are many versions of this dessert recipe and different flavours. Here’s how we make it though but we will give some tips as well.
If you’re using fruit put it at the bottom of each ramekin. Make the cake batter and add over the fruit but don’t fill it to the top. Make sure cocoa mix and spoon this liquid in the middle of the ramekin over the cake batter.
Bake the pudding for 15-20 minutes, let it cool for about five minutes and dust with powdered sugar if you want and/or top with ice cream or whipping cream, more fruit and enjoy this yummy self saucing pudding recipe.
Let’s get to the detailed instructions of our self saucing pudding recipe shall we?
Chocolate Self Saucing Pudding Cake
This Chocolate Self Saucing Pudding Cake is a delicious dessert that creates a scrumptious chocolate cake with a decadent chocolate sauce.
Ingredients
- ¾ cup unsalted butter, plus extra for greasing
- 2 cups raspberries
- 1 cup of self-raising flour
- 1 cup dememera sugar
- 2 1/2 tablespoons quality cocoa powder
- 1 large egg
- ½ cup whole milk
- Icing sugar, for dusting
Instructions
- Preheat the oven to 355ºF/180ºC. Grease 4-6 ramekins. We ended up with 4 and used 150ml/5oz sized ramekins with butter.
- Melt the ¾ cups of butter in a pan over low heat, set aside to cool.
- Divide the raspberries between the ramekins.
- Combine the flour with ½ cup + 2 tbsps of the brown sugar and 2 tablespoons of cocoa.
- In another large bowl, lightly beat the egg, then add the milk and melted butter and stir.
- Stir the wet mixture into the dry mixture until combined. Spoon this batter over the raspberries.
- Mix the remaining brown sugar and cocoa in a small pot, pour in ¾ cups of water and bring it to a boil, make sure to stir until the sugar is completely dissolved.
- Drizzle the cocoa/sugar syrup over the batter, we tend to do it in the middle. If you want extra chocolate sauce you can make more of the syrup, don’t go crazy with the amounts though. *see tip for alternative method.
- Bake for 15-20 minutes or until the centres spring back when lightly pressed like with any other cake.
- Cool for 5 minutes, dust with icing sugar (and/or other favourite toppings) and serve.
Notes
Some people place the cocoa/mix in the center of the batter and then pour the boiled hot water over a spoon over the cocoa/sugar mix instead of premixing it like we did. Pouring it over a spoon helps to not disturb that dry mix. You can try both ways and see what you like better.
Nutrition Information:
Yield:
4Amount Per Serving: Calories: 625Total Fat: 30gCarbohydrates: 79gNet Carbohydrates: 79gSugar: 55gProtein: 11g
So as you can see it’s an easy dessert to make and it’s definitely a crowd pleaser. These do not last in my home, there is no such thing as leftovers with this delicious dessert.
Can you make self saucing pudding ahead of time?
Yes you can but it’s best made the same day and served immediately in my opinion. It maybe lasts in the fridge a couple of days but I can’t really attest to that as we’ve never had leftovers lol.
Can you reheat self saucing pudding?
I have heard that if you reheat this pudding recipe the chocolate sauce has thickened and gets absorbed by the cake. Why would you want to wait to eat this deliciousness?
If you try our self saucing chocolate pudding cake recipe make sure to let us know how you liked it. Did you try it with raspberries or something else and any other variations you loved or hated.
Okay just one more photo of this yummy dessert and if you’re looking for a different flavour of this recipe check out this one we found that we’re thinking of trying it’s a Caramel Apple Self Saucing Pudding Recipe!
Is 355C correct? If so wouldn’t it be about 700 degrees fahrenheit? Help.
Thank you for pointing that out, we had the Celsius temp missing and have corrected it so nope not 355C but 355F