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Chocolate self-saucing pudding

  • 0:10 Prep
  • 0:45 Cook
  • 4 Servings


  • Melted butter, for greasing
  • 2 eggs, at room temperature
  • 110g (1/2 cup) caster sugar
  • 100g (2/3 cup) self-raising flour
  • 10g (1 tablespoon) cocoa powder
  • 1 1/2 tablespoons hot water
  • 2 teaspoons vegetable oil
  • Icing sugar, to dust


  • 310mls (1 1/4 cups) boiling water
  • 100g (1/2 cup, firmly packed) brown sugar
  • 20g (2 tablespoons) cocoa powder, sifted


  • 1
    Preheat oven to 180°C. Brush a 1 litre (4 cup) ovenproof dish with melted butter to lightly grease. If cooking in the microwave, use a 1.5 litre (6 cup) ovenproof dish.
  • 2
    Use electric beaters to whisk eggs in a medium bowl until frothy and pale. Gradually whisk in caster sugar. Whisk for a further 2 minutes or until mixture is thick and pale.
  • 3
    Sift flour and cocoa powder over top of egg mixture and use a spatula to fold in together with hot water and oil until just combined. Pour mixture into greased dish.
  • 4
    To make sauce, combine boiling water, brown sugar and cocoa powder in a bowl. Carefully pour sauce over the back of a large metal spoon over cake batter.
  • 5
    Bake in preheated oven for 45 minutes or until a skewer inserted halfway into pudding comes out clean. Stand for 10 minutes before serving. (See microwave tip.) Dust with icing sugar to serve.

Source: taste.com.au


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