Chocolate Self-Saucing Pudding

It’s a classic, but with a kick and well worth it. You can also make this gluten free by substituting out the gluten-filled ingredients, for gluten free ones.

Of course the “kick” is totally optional, especially if you have kids:



  • 100 grams butter, softened
  • ¾ cup sugar
  • 1 egg
  • 1 teaspoon vanilla essence
  • 1¼ cups flour
  • 2 teaspoon baking powder
  • 2 tablespoon cocoa
  • OPTIONAL : 1 teaspoon of chilli flakes (for a kick!)


  • ½ cup brown sugar
  • 4 tablespoon cocoa
  • 1 tablespoon cornflour
  • 2 cups boiling water



  1. Preheat the oven to 180 degrees Celsius and grease an ovenproof dish (one that will roughly hold 5-6 cups).
  2. OR you can grease ramekins and make them individually.
  3. In a small bowl, combine the brown sugar, cocoa and cornflour for the chocolate sauce (this will be called the dry sauce mixture).
  4. Combine the butter, sugar, egg and vanilla together, and beat until combined and creamed.
  5. Add the dry ingredients together in a separate bowl (including the chilli flakes if you want) and fold into the creamed mixture.
  6. Spoon the mixture into the dish and sprinkle with the dry sauce mixture
  7. Next you need to carefully pour over the boiling water – hold a spoon upside down over the pudding and pour the water over it to stop splashing.
  8. Bake for 35 minutes or until it springs back when lightly touched
  9. Once ready, serve and dust lightly with icing sugar and serve with fresh berries




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