There’s nothing quite as comforting as a good old fashioned pudding. This self-saucing chocolate pudding is easy to make and a real crowd pleaser too. Think warm chocolate sponge soaked in real chocolate sauce. The magic happens as it bakes.
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Although the day is bright, the sky is blue and spring can’t be far away, we woke to a white snow filled world again this morning and it’s feeling distinctly wintery.
Unless we have friends over to eat with us, puddings are a rare event in our house. Cakes don’t count, naturally. But the other day, comfort food was what we needed. We’d toiled away for hours sorting out a huge backlog of papers and then we got chilled when we ventured out to do the shopping.
Amazingly, I’ve only made this self-saucing chocolate pudding once before and that must have been at least a decade ago. I remember it as being successful and appreciated. So I’m not sure why I’ve failed to repeat the experience until now.
Self-Saucing Chocolate Pudding
The original recipe comes from The Essential Vegetarian Cookbook*, which is one I picked up in a remaindered bookshop many years ago. Unlike others I’ve bought on a similar whim, I do actually use this one, however occasionally. As there were only two of us I didn’t use the full quantities given. But I couldn’t do an exact split, so the ratios ended up being rather different to the original recipe. I also find a bit of cinnamon to spice it up goes down a treat.
To make the pudding, you just need to create a basic sponge. But there’s no need for creaming or getting a mixer out. Just melt the butter, mix in the sugar and eggs then add the dry ingredients followed by the milk. It’s an easy all in one pan method.
Then all you need to do is create a very basic chocolate sauce and pour it over the sponge. When I say basic, unlike many other puddings of this type, my chocolate sauce is made with real chocolate, not just cocoa. A glass pyrex soufflé dish* is ideal for this sort of pudding. Into the oven and half an hour later you have a beautiful self-saucing chocolate pudding oozing with scrumptiousness.
This saucy pudding was as good as I remembered it and it certainly did a good job in providing much needed comfort. Despite the large quantity of liquid, the sponge soaks up the majority of the sauce, leaving a light but moist sponge with deliciously gooey patches welling up through it. The dark chocolate sauce which has no added sugar, makes for a rich but not overly sweet pudding. Just the way I like them. We had ours with some delicious local organic crème fraîche.
2020 Update
In fact, this pudding is so good, it’s become an occasional regular on our table. We particularly like it spiced up a with chilli chocolate. Serve it with cream, crème fraîche or ice-cream for something even more special.
What is Self-Saucing?
This classic British pudding is also known as chocolate puddle pudding. Both names give the clue to what sort of dessert it is. As described above, you make a basic sponge mixture, then you add a very liquid chocolate sauce. Whilst the pudding is baking, the lighter sponge rises to the top, leaving a layer of sauce at the bottom.
Although, once the pudding is removed from the oven and starts to cool down, the sponge soaks up even more of the sauce. By the time it’s cold, the sauce has all but disappeared. For this reason, it’s best to eat this self-saucing pudding whilst it’s hot.
Top Tip
This recipe uses wholemeal flour. Bran inhibits the ability for bakes to rise. So, discard any large bits of bran that are left in the sieve. I usually chuck mine onto the garden as it’s not good for slugs. Otherwise, it goes onto the compost heap.
Enhance Your Chocolate Pudding
The possibilities for flavour when it comes to this self-saucing chocolate pudding are endless. The higher the percentage of chocolate you use, the richer and less sweet your sauce will be. So if you have a sweet tooth, you might want to go for milk chocolate or a low cocoa content dark chocolate. I find 85% dark chocolate works for us.
Go Mexican
Our favourite way to enhance this self-saucing chocolate pudding is to go Mexican. I’ve already mentioned that I add cinnamon to the sponge mixture. So for this warming spicy number, I make the chocolate sauce with 70% dark chilli chocolate*. This works an absolute treat to give a warming pudding that doesn’t blow your head off. It also reminds me of the ancient Mayan origins of chocolate. They would often combine it with chilli to make a much revered drink.
Flavoured Chocolate Bars
Really, it’s all up for experimentation, but I think orange chocolate would be lovely. Ginger flavoured chocolate and raspberry could also be good. But remember, the sauce is soaked up by the sponge, so the flavours will be subtle rather than in your face.
Cinnamon Not Your Thing?
If you don’t like the idea of cinnamon, just omit it from the recipe. But you might like to add a teaspoon of vanilla extract instead. Chocolate and vanilla have a great affinity for one another and it will make your chocolate puddle pudding sweetly fragrant.
Other Chocolate Puddings You Might Like
- Bitter chocolate puddings
- Bread & butter chocolate pudding
- Chocolate chia pudding
- Greek yoghurt chocolate puddings
- Mexican chocolate pudding with chilli & lime mango
- Sticky toffee chocolate puddings
If you’re after more pudding ideas, take a look at my pudding category.
Keep in Touch
Thanks for visiting Tin and Thyme. If you try this recipe for self-saucing chocolate pudding, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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If you’d like more dark chocolate recipes, follow the link and you’ll find I have quite a lot of them. All delicious and nutritious, of course.
Choclette x
Self-Saucing Chocolate Pudding. PIN IT.
Self-Saucing Chocolate Pudding – The Recipe
Self-Saucing Chocolate Pudding
Equipment
Ingredients
Chocolate Sponge
- 60 g unsalted butter (2 oz)
- 2 large eggs
- 115 ml milk (4 fl oz)
- 125 g wholemeal flour (4 oz)
- 1 tsp baking powder
- 1 tbsp cocoa powder
- 1 tsp ground cinnamon (optional)
- 125 g light brown sugar (4 oz)
Chocolate Sauce
- 100 g dark chocolate (3.5 oz (I use 85% for a standard pudding or 70% chilli chocolate for a Mexican version))
- 230 ml milk (8 fl oz)
- 85 ml water (3 fl oz)
- 1 tsp icing sugar for dusting
Instructions
Chocolate Sponge
- Melt the butter in a large pan over a low heat. Allow to cool a little, then beat in the sugar followed by the eggs.
- Sift in the dry ingredients into a mixing bowl. Chuck any large peices of bran left in the sieve into the compost bin.
- Stir gently until just mixed in then stir in the milk in a similar fashion.
- Pour into a greased pyrex soufflé dish. Make sure you scrape out all of the batter.
Chocolate Sauce
- Break up the chocolate and place in a pan with the milk and water.
- Stir over a low heat until melted and smooth.
- Pour over the top of the sponge mixture and bake for 30 to 40 mins in a preheated oven at 180℃ (350℉, Gas 4). The sponge should be well risen with a crust on top and the sauce bubbling away. But there should also be a bit of a wobble to the top.
- Dust with icing sugar before serving if liked. But best to eat it hot whilst the sauce is still liquid.
Notes
Nutrition Estimate
Sharing
I’m sharing this super scrumptious self-saucing chocolate pudding with Crumbs & Corkscrews for #CookBlogShare.
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Jill says
Jings – I had that delicious feeling of déjà vu, seeing your pyrex dish (Mum still has the same one from puddings she used to make) and this rings a distant, scrumptious bell. I’ve never heard of the “self-saucing” pudding before. It looks and sounds fabulous, Choclette. Love the chili kick to it too.
Choclette says
Hahaha, I know just what you mean. I grew up with pyrex dishes and even though I have a few myself, they always make me think of my mum. You need to try self-saucing puddings Jill. They are fabulous. A lemon version is one of my favourites.
Janice Pattie says
Absolutely heavenly! I always think it’s a bit magical when the sauce appears at the bottom of the dish. This looks so very delicious and I’d love to dive in!
Choclette says
You are so right. Magic chocolate pudding would perhaps be a better name.
Eb Gargano | Easy Peasy Foodie says
Yum! My mum used to make a self saucing chocolate pudding very much like this when I was growing up and it was always my favourite! We called it puddle pudding on account of the puddle of chocolate sauce at the bottom 😀 Eb x
Choclette says
Puddle pudding is a great name. I think we just called it chocolate pudding.
Chloe Edges says
This looks amazing! I love the magic of self saucing puddings and I really like that yo use choc and not just cocoa too! Must try!
Choclette says
That chocolate makes all the difference 😀
Jo Allison / Jo's Kitchen Larder says
What a scrumptious pudding Choclette. I must say I’ve never made self-saucing pudding before even though I like everything about it especially that lovely chocolate sauce at the bottom. Mexican variation with a bit of chilli also sounds like just the ticket! Will have to give it a go.
Choclette says
Now is the perfect time to make it Jo. We’re all in need of really delicious comfort food I reckon.
Maggie Osborn says
Looks and sounds delicious! off to buy the ingredients now!
Fiona Matters says
Wow – this looks fabulous. I’m a fan of chocolate pudding and it’s always nice to break into it and find it all gooey in the middle!
Cornishgirl says
This is one of these things that I always mean to make but get put off by the fact that it could possibly turn out a disaster! Maybe I will give it a go now.
Choclette says
Shucks Giles! You mean there is no traditional Somerset recipe for this?
Giles - Anyone For Seconds? says
Where can I order one from? 🙂 That looks so good! I had never heard of self-saucing puds before until I saw one on Market Kitchen – have to say yours is loads better!!
Choclette says
Maybe it’s time to try it again Margaret.
Margaret says
I love self-saucing puds and especially a chocolate one. I haven’t made one for ages though.
Choclette says
Snooky Doodle – glad you like it.
Sweet Soul Creation – I think I’ve got years worth of chocolate recipes to get through. The more I make the more I keep coming across!
SWEET SOUL CREATION says
how do u come up with so many chocolate recipes!!
Snooky doodle says
yummy i love these type of recipes 🙂
Choclette says
Thank you Lucie
H/E – unable to edit comments, I can only delete them. Happy to do this if you’d like me to, but I’m happy leaving it if you are.
Celia – I wanted a rich and bitter (ish) sauce to offset the sweetness of the pudding and I think it worked really well.
Natlaie – I use duck eggs for baking when I can get them as they are particularly good for this purpose, but otherwise use chicken eggs.
Thanks MaryMoh
MaryMoh says
Mmmm…delicious! I’m sure a portion of that would cheer me up in this freezing weather 😀
Natalie says
That looks delicious. Can’t wait to try it. I presume the duck eggs aren’t essential though..?
Celia @ Fig Jam and Lime Cordial says
Seriously dark sauce, Choclette! But it sounds perfect for a cold winter’s day..
hopeeternal says
I’ll let you know when I post the lemon one then!
h/e
(Not sure why I called you Janice, probably because Janice had written just before me. Sorry. Perhaps you could change the word Janice to Choclette – and delete this bit in brackets!)
Lucie says
Gosh this looks a real delight – everyone loves a good choc pud, the saucing can be hard to achieve – yours looks divine!
Choclette says
Kath – it’s always useful to have a good excuse.
Kitchen Butterfly – hope for me yet then!
Kitchen Butterfly says
I’ll have anything with creme fraiche…..and this self saucing pud looks delish. I had something similar a few days ago at a Michelin star restaurant and it was fab!
Kath says
Well, no you’re right, it’s not just my nephew, but he makes an excellent excuse!
Choclette says
Thank you Janice
H/E – I like the sound of the lemon pudding but as I’m not a coffee fan am not convinced by that one.
hopeeternal says
This looks delcious, Janice! These puddings with a sauce underneath are deceptively easy but impressive, aren’t they. I have something very similar on my site but using coffee so you have a chocca/mocha ‘sludge’ (Chocolate up and over pudding). I also know a similar recipe for a pudding with lemon sauce underneath which I will have to dig out.
h/e
Janice says
lovely.
Choclette says
Kath – Nigella is usually such a star. Not sure I believe that it’s only your nephew that likes chocolate pudding!
Chele – yes it is good. Not at all sure why I havne’t made it for so long.
Mommy Gourmet – yes I liked the volcanic lava look.
Mommy Gourmet says
This looks amazing!
Chele says
Chocoalte Self Saucing pud is the best invention ever! Not had it since I was a kid … going to have to make one with loads with whipped cream to melt over!!!
Kath says
Your pudding looks delicious and I am definitely going to try this. I have tried Nigella’s version a couple of times, which seems to use almost a pot of cocoa and has been a disaster every time, tasting of undercooked sponge. Putting it back in the oven for a while longer just makes things worse. So next time I want a quick chocolate pudding to satisfy my nephew I will try your version.