Self Saucing Chocolate Pudding - Wicked Wednesday

Normally I reserve a Self Saucing Chocolate Pudding for a cold winter night but decided this week will be an exception.  I just love it when you break into these puddings and you have a lava like eruption of Chocolate sauce ooze over the plate.  I like Self Saucing Chocolate Pudding with a good Vanilla ice-cream and Raspberries.  But it also works wonderfully with thick whipped cream.



Self Saucing Chocolate Pudding

Self Saucing Chocolate Pudding



  • 60 g butter
  • 1/2 cup Milk
  • 1 teaspoon Vanilla essence
  • 1 egg
  • 3/4 cup caster sugar
  • 1 cup self raising flour
  • 3 tablespoons cocoa
  • 3/4 cup packed cup brown sugar
  • 2 cups boiling water
  • Ice cream, raspberries and dusted cocoa to serve


  1. Preheat oven to 180c.
  2. Grease a 6 cup capacity baking dish.
  3. Melt the butter with the milk in a small saucepan.
  4. Add the vanilla, caster sugar and 2 tablespoons of cocoa.
  5. Mix well and pour into the baking dish.
  6. Combine the brown sugar and remaining 1 tablespoon of the cocoa in a bowl with 2 cups of boiling water.
  7. Stir until the sugar is dissolved, and pour carefully over the back of a spoon over the batter.
  8. Bake for 35 to 40 minutes until the top is firm.
  9. Dust with cocoa and serve with fresh raspberries and ice.cream
  10. enjoy.