Dark Chocolate Self-Saucing Pudding

Rich, gooey, and ridiculously easy - my self-saucing chocolate pudding is pure comfort in a bowl. A light, fluffy sponge sits atop a decadent chocolate sauce that magically forms as it bakes. Best served warm with a scoop of vanilla ice cream (or a drizzle of cream, if that’s your vibe). This is the kind of pudding you’ll find yourself making on repeat – simple, nostalgic, and always a crowd-pleaser.

Serves 4-6

Ingredients

For the pudding:

250g self-raising flour

1 tsp baking powder

120g caster sugar

50g cocoa powder

¼ tsp salt

3 eggs

100g butter, melted (plus extra for greasing)

150ml milk

For the sauce:

165g brown sugar

450ml boiling water

25g cocoa powder

To serve (optional):

Vanilla ice cream or double cream

Method

1. Preheat oven to 180°C. Grease a medium baking dish (ensure it can hold at least 1.5L).

2. In a large bowl, whisk together the flour, baking powder, caster sugar, cocoa powder and salt.

3. In a separate bowl, whisk the eggs, melted butter and milk. Pour the wet ingredients into the dry and mix until smooth. Pour the batter into the prepared dish and level the top.

4. To make the sauce, whisk together the brown sugar and cocoa powder in a bowl or jug. Gradually stir in the boiling water until smooth.

5. Carefully pour the sauce mixture over the back of a spoon onto the pudding batter to avoid disturbing it. Do not mix - the sauce will sink and separate during baking.

6. Bake for 30-35 minutes, or until the top is firm and cake-like. Serve warm with ice cream or cream.