Saucey Chocolate Pud recipe

Preparation Time: 20 minutes | Cooking Time: 50 minutes

This clever little chocolate pud comes complete with a nifty self-saucing sauce - as it cooks, the ingredients on top will form into a thick and chocolatey sauce, and it is particularly wonderful warm out of the oven. Serve with cold vanilla ice cream.


  • 120g self-raising flour
  • 75g each muscavado sugar and caster sugar
  • 4 tbsp. cocoa powder
  • 125ml milk
  • 1 tsp. vanilla extract
  • 30g melted butter
  • 150g muscavado sugar
  • 4 tbsp. cocoa powder
  • 425ml hot water, boiled and left to cool for 4-5 minutes


  1. Grease a 2 litre casserole dish. Preheat the oven to 190C.

  2. Whisk together the milk, vanilla and butter. In another bowl, whisk the sifted flour, cocoa powder, muscavado and caster sugar. Gently whisk the wet mix into the dry mix until completely smooth, then pour into the prepared baking dish.

  3. Sift the remaining cocoa powder over the top of the pudding mix and sprinkle with the muscavado sugar. Carefully pour over the hot water, breaking the flow of it with a metal spoon. Bake for 45-50 minutes until cooked through to your liking.

To serve, scoop out the pudding and serve with plenty of the sauce. Recipe serves 6.

Recipe Details:

  • Author: Laura Young.
  • Published:

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