Fine Desserts

Chocolate Self-Saucing Pudding

4.77 from 17 votes
Enjoy a luscious Chocolate Self Saucing Pudding recipe for two and share the chocolate love with your sweetheart this Valentine's Day!
Chocolate Self Saucing Pudding - A cake that comes with it's own chocolate sauce? what could be better

Hi Bold Bakers!

For Valentine’s Day this year I thought to myself why not make a small recipe of Chocolate Self-Saucing Pudding so you and your loved one can have a single dessert all for yourselves. I know this holiday is mostly about sharing but let’s face it, sharing isn’t something that comes to mind when I think of dessert. 

These puddings are easy to make and don’t require any kitchen equipment except for a bowl and a whisk. For an even more stress-free Valentine’s Day you can make these puddings the day before and then just bake them off fresh after your dinner. Then they will still be warm and gooey when you go to eat them.

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These puddings are not for the faint of heart. They are a double threat with two different types of chocolate in there. The better the chocolate you use the better the self-saucing pudding in the end.

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Looking for even more Valentine’s Day inspiration? Check out my Edible Gift ideas. They are no bake and are fast to make.

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Watch The Recipe Video!

Chocolate Self-Saucing Pudding

4.77 from 17 votes
Enjoy a luscious Chocolate Self Saucing Pudding recipe for two and share the chocolate love with your sweetheart this Valentine's Day!
Author: adapted from
Servings: 4 puddings
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Enjoy a luscious Chocolate Self Saucing Pudding recipe for two and share the chocolate love with your sweetheart this Valentine's Day!
Author: adapted from
Servings: 4 puddings


  • 3 ½ tablespoon (50g /6 ½oz) butter melted, plus a little extra for greasing
  • 1 cup (125g /4 ¼oz) all purpose flour
  • cup plus 2 tablespoons (70g /2 ½oz) light brown sugar
  • ¼ cup (25g /3oz) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 pinch salt
  • 2 egg , small
  • 1 teaspoon vanilla
  • ½ cup (115ml /4oz) coffee
  • 2 tablespoons (25ml/) milk
  • cup (50g / oz) chocolate, roughly chopped into chunks
  • For the sauce
  • ½ cup (100g /4oz) light brown sugar
  • 2 heaped tablespoons (13g) unsweetened cocoa powder
  • ½ cup (115ml/4floz) boiling water


  • Grease 4 regular sized mugs or 4 small ramekins and preheat your oven to 350F / 180C .
  • Put the flour, sugar, cocoa, baking powder and a pinch of salt in a large mixing bowl and mix until combined.
  • Whisk together the eggs, melted butter, coffee, vanilla and milk, then pour into the dry ingredients and mix until smooth. Stir in the chocolate chunks.
  • Divide the batter into 4 containers, filling about ⅔ of the way.
  • To make the sauce: In a small bowl mix together the boiling water, sugar and cocoa powder until the sugar is dissolved.
  • Pour the sauce over the chocolate batter. Divide it between the 4 mugs.
  • Bake on the middle shelf of the oven for 20-25 minutes until the surface looks risen and crisp. Dust with icing sugar, and top with ice cream if you like and serve straight away – as you scoop to the bottom of your mug you should find a gorgeous chocolate sauce underneath!


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Reeni Rachel Graff



126 thoughts on “Chocolate Self-Saucing Pudding

  1. Looks fabulous Gemma. I intend to make them in small ramekins because that’s what I have. Could I assemble them a few hours ahead of baking?

    1. Hi Linda,
      yes – a few hours, but not overnight – that may affect the leavening as the baking powder may be spent.
      It may be even better to get your batter ready, then add the liquids to the batter before loading the ramekins and straight into the oven.
      I hope this helps,
      Gemma 🙂

  2. Hi, this looks like the best recipe I’ve seen (it involves actual chocolate! :)). Do you have a version that will serve a lot of people from one dish?

    1. Hi Julia,
      I suppose it matters how many people, and how much they will eat – what else will be served, etc.
      You can multiply up this recipe to suit your need. you can also bake it in a large glass or ceramic dish, like a deep lasagna dish – I would think 4 – 6 times the ingredients in a 9 x 13-inch deep-dish should do it, it will be an experiment for you. You could also try this recipe ( but the timing of these recipes is vital to a good result,
      Gemma 🙂

      1. Thanks Gemma! That’s great – hoping to add it to our mass xmas dinner gathering (50 people – eek!!) Will let you know how it goes! Merry xmas.

  3. Hi Gemma,
    This recipe is quite similar to your self Saucing pudding so I need some tips from you as I am having some doubts and no-one over there is replying to the doubts….so I thought to take some help from you as you reply to each and every comment. Please have a look at the recipe and let me know if you can help…

    1. Hi there,
      with respect, I do not respond to comments on other people’s posts, that is their job!
      What you did not tell me was what your doubts are. I removed the link from your post too as I do not publish other people’s links, I am sure you understand this.
      give me your questions and I will respond,
      Gemma 🙂

      1. Yes I understand, i will post my doubts over here.
        1. Can i bake this hot chocolate pudding in the microwave? i will follow all your instructions. will it be still gooey and soft if baked in the microwave?
        2. I need some tips from you about how to store it…
        Will the gooey centre harden if i refrigerate it or it will be fine or should i keep it in room temperature. i just want to store it overnight.
        3. Can i prepare the batter and the sauce the night before and refrigerate them? won’t the sauce harden?
        I have the same Doubt number 2 and 3 for your self saucing pudding.
        I’m so so so so glad I found your website.. you are so so kind and you are such a big help for us beginners ♥️👍

        1. Hi there,
          First of all this type of pudding is best baked and served – the sauce in any self-saucing pudding will change when it is chilled, though in this case, it should not harden – I have not tested this theory.
          You can prepare this batter ahead of time, refrigerate it, but pour the sauce over the batter just before you bake it.
          I think this will take baking in the microwave – but the timing depends on the vessel you use to bake it in – I have not tested this, but I should and I will when I get a moment. Take a look at these recipes ( these may guide you in your microwave baking – there is no good reason why this would not work well for you, I say, give it a go, monitor the bake, this is part of your baking journey!
          Gemma 🙂

  4. Hi Gemma^_^. Can we make this pudding in the microwave oven? If yes, then how much time does it need to bake off in the microwave,my microwave’s 800 wattage so how much time would it take? Thanks alot…your recipes are awesome. And just for the sake of clearing off my confusion, would you pls specify how many puddings will be made in this much batter? :-P:-P

  5. Hi Gemma,
    Is your oven temperature for fan forced oven?
    Mine are in the oven now.
    Can’t wait to try them.

    1. Hi there,
      I tend to use a conventional setting for baking – it is gentler.
      Timing is everything with all of your baking – you have to learn to monitor the bake – to know when it is just right. This is particularly important in this type of thing, do not over bake it!
      Gemma 🙂

  6. This is amazing!! I made it thrice in two days, lol. For people wondering, I gambled and used buttermilk instead of eggs, though Gemma said she wasn’t sure if there was a good egg substitute for this recipe, and it worked just fine. Also, for all the Indians without brown sugar and molasses, I use jaggery powder for dark brown sugar and equal parts of jaggery and white sugar and for light brown sugar, and it always works fine. I also used whole wheat flour for this recipe, it came out perfect. Thanks for this amazing recipe, Gemma, it’s addictive!

    1. Lol, Gayathri ! You must love it so much! Thanks a million for your input and for sharing your successful tweaks with me and other fellow bold bakers here! Looking forward to hearing more from you!
      Best, Gemma

      1. I absolutely love it, lol. I was surprised it came out that good on my first attempt. I just got an oven, so I’m new to baking. I bet I’ll try all your baked goods by the end of quarantine. Been watching and making the microwave and stovetop recipes for a long time, though. Love you and your adorable family. Take care.

        1. I’m delighted this worked out well for you. I’m impressed, especially that it’s your first attempt. What more can you do next time? I hope to hear more from you. Well done, Gayathri!

  7. Hi Gemma,
    The pudding looks amazing. I wanted to ask if I can make it in a cake tin, like a big pudding?

    1. Put a wet cloth under my loaf pan because I didn’t want my sauce to evaporate. I am exhausting all my cocoa powder :’) .
      Tummy is satisfied.
      (Got to go clean up before mom realises what a mess I have made of the kitchen !)
      Bye !

      1. Hi Gemma,
        All thanks to you that I learnt how to bake at home. I was the type that would go to the local bakery every Saturday to buy goodies for the weekend. Didn’t even have the thought of making my own until quite accidentally I stumbled upon ‘ Bigger bolder baking’. And I’m so glad :’)

  8. Hey Gemma,can I use white granulated sugar instead of brown sugar for the chocolate self saucing-pudding?As I don’t have molasses to make brown sugar.Please answer my question,you inspire me to bake:)

  9. Hi Gemma:
    Was it just me who was confused by the portions? The recipe says it makes 4 puddings but your video says puddings for 2. I made this today for our early Valentine’s dinner and was going to halve the recipe but after watching the video I went ahead and made the full recipe. I had enough for two 8 oz ramekins and batter left over for 2 more which I refrigerated and will bake tomorrow. Just wondering why your video makes 2 desserts but the recipe above is for 4 puddings?
    BTW, I continue to make your best-ever chocolate cake and it is a hit every time!

    1. Hi Debra,
      Oh dear! I am sorry to confuse. I think I meant two puddings for two! Though honestly right now, I am not too sure 🙂
      I will take a look back and see if I can clarify it. Thank you for telling me about this.
      I am delighted that you like the chocolate cake too, it is a goodie!
      Gemma 🙂

      1. Thanks so much for your reply. No problem! The cakes were amazing and I’m looking forward to the two I’ve saved to bake today.
        I really appreciate how you respond to every comment in such a timely fashion. Besides your wonderful recipes, that’s another reason why your website is such a valuable and popular resource.

    1. Shikah, that is asking a lot of this recipe!
      I will add this request to my list, but I would need to work it out, test it if you will, before I would be sure how it would work.
      thank you for the suggestion,
      Gemma 🙂

    2. Hi Shikha,
      I don’t use eggs in this recipe. Just use some almond milk to make up for the liquid quantity. I used one cup of almond milk. This is because coffee here is South Indian filter coffee. So I used two tablespoons of coffee.
      Thanks and regards,

      @ Gemma, Hi Gemma you could try out South Indian filter coffee. Check out if ‘ID ‘filter coffee decoction is available in your local super market . One tablespoon in a cup of hot milk , with sugar. It’s very nice. The brand name is ID.


    1. Hi there,
      I do not have an egg sub for this! This is a particularly difficult one to do successfully with a sub. I think I will work on this recipe though, it is a good one!
      Thank you for this suggestion,
      Gemma 🙂

  10. Hi Gamma!
    I really love your videos and always try them.
    I’ve made this before and want to make it for a party, so I was wondering if I could make this before hand and then microwave it to warm it before serving. Do you think that will be ok or should i add more water before baking to ensure the sauce doesn’t dry up after?

    1. Hi Adele,
      Many new cups will tell you on the bottom.
      For the microwave avoid bone china, or any cup decorated with gold or silver. A very heavy mug/cup, as in pottery will not be good as the vessel takes the heat away from the food. Other than that, most kitchen cups/mugs will give you a good result. Wider at the mouth than deep works best too, try it!
      Gemma 🙂

  11. This was awesome! Found this video during a major chocolate craving and got right to work! I don’t have coffee so I just eyeballed adding milk until I got to a similar consistency. Mine was not as thick as the video, but I bet I underbaked it since I was using a taller and thinner mug. Thank youuuu, Gemma! 🙂 You’re the best!

      1. Oh, I forgot to ask, do you think it’s better to make a hole and put the sauce in the middle or still pour it on the top? Since the time in microwave will much shorter maybe it cannot sink down well.?

      2. Never mind, Gemma, it’s finished 🙂 Sorry for spam too much :)))

        The pouring on the top is fine, and for someone who want to try this recipe with microwave, my time based on 700W microwave is about 1 minutes.
        At first I used a 200ml mug size, some liquid overflows so then I used a little bit bigger mug. And don’t try to make the top of the cake look as firm as baking by oven, you may overcook the whole thing.

        1. Hi,
          I am gonna make this in the microwave so I want to ask few questions… Does the pudding look and taste like a mug cake or is it really tempting as shown in the video … as There will be a difference if we make it in the microwave

          1. Do it at 30 second intervals when you do the experiment. Use then same telltale sign to know when it’s done: until the surface looks risen and crisp. (STEP7)
            Hope this is of help!

            1. Thanks…will try it for my mom’s birthday and surprise her… you’ve got more questions to answer based on your recipe for me as I am going to make them without any supervision 😉 it feels as I am attending some online catering classes and you, my teacher..

            2. Hi there,
              there is a theory that we learn more by doing than we do from observing – it is called experiential learning – and in my experience, we learn more by making a mistake!
              Happy baking,
              Gemma <3

  12. Hello, I really LOVE your videos. My friend is in love with baking and he showed me you. Please give him a shout out. His name is Ishaan. Thank you for everything that you do and PS I hope your doing well and I hope the hurricane isn’t causing too much trouble! I’m from the UK and can feel the wind too!

    1. Hi there,
      I think I should give you your full title! It is making me smile!
      Great to have you and Ishaan with us here on BBB.
      I live in the US, in LA to be precise, so I avoided this one, and luckily all of the awful weather conditions to strike our neighbors over the last few months, very scary, and horrible for those affected.
      My family survived too, were not in the worst hit areas of Ireland, so all good.
      Stay tuned, and bake with us!
      Gemma 🙂

  13. Hi Gemma;

    Just a quick note. Growing up in New Mexico my “mum” used to make this in an 8″ square cake pan and called it a Pudding Cake. Sometimes it was chocolate, sometimes butterscotch but the same premise. Thanks for a blast from the past.

  14. Hi Gemma,
    I really like your channel, I always end up watching your videos somehow. ????
    I was thinking of making this self-saucing pudding, but I don’t have any kind of brown sugar on hand. Will using white sugar make a difference?
    Thank you very much!

  15. Hi Gemma! I was just recently introduced to your fantastic YouTube Channel and discovered your website through it. Thank you so much for the delicious recipes, I enjoy them so much. I can’t wait to try this fantastic recipe. All the best!

  16. Hi, thank you for this lovely recipe. In the ingredients, you say 2 small eggs, but I only have large eggs. If I use them, will I have too much eggs?

    1. Lian,
      you will need 1 1/2 large eggs for this. Beat the eggs, and remove about 1 tablespoon.
      Size Minimum mass per egg Cooking Yield (Volume)[2]
      Jumbo 70.9 g 2.5 oz.
      Very Large or Extra-Large (XL) 63.8 g 2.25 oz. 56 ml (4 tbsp)
      Large (L) 56.7 g 2 oz. 46 ml (3.25 tbsp)
      Medium (M) 49.6 g 1.75 oz. 43 ml (3 tbsp)
      Small (S) 42.5 g 1.5 oz.
      This is from wikipedia, it seems right to me,
      Gemma 🙂

  17. I had baked this in a big dish and stored the leftovers in the fridge overnight. It was reheated in the microwave before serving with ice cream the next day and the pudding was not as saucy as I’d have liked. I’m going to have to make it again and store in the fridge. This time around should I increase the sauce quantity because it may become drier in the fridge? Or will that not properly bake? This is a great dessert, easily whipped up and keeps well in the fridge too (sans the sauce part).

    1. Hi there,
      This is really a fondant. They do not take re-heating. They do however take preparing in advance, refrigerating, and cooking off before serving. Timing is everything with this, it should feel just firm to the touch on top, and allowed to stand for a few mins before serving. Many professional chefs have trouble with this one!
      Gemma 🙂

  18. Hello Gemma,
    Another wonderful dessert (my third recipe from your site) – we loved it!
    I baked it a bit longer, was a little unsure since when I touched the top, it was not firm. Should have probably baked it a bit less. Should the top be firmer to the touch when testing or it could still be a bit squishy?
    Regardless, it was beyond delicious, chocolate heaven! Thank you very much!

    1. Yes, you have the right answer, it should be a little squishy!
      The heat in the food continues to cook the food when it has been removed from the oven, for about one minute or so,
      this effectively finishes out the cooking, you got it!
      Gemma 🙂

    1. Hi there Saumya,
      Yes, i will do that as time goes on. Do remember that I have an egg substitute chart here too, so you can make many of the recipes using a substitute.
      Gemma 🙂

  19. Hi Gemma. I’d really like to try this recipe but I am not a big fan of coffee. Is it possible to replace it with something else or just leave it out? Thank you ?

    1. I often use coffee in chocolate recipes…such as chocolate cake or brownies. I either use espresso powder or brewed coffee. It intensifies the flavor of the chocolate cake. You do not taste the coffee.

  20. Thank you, Gemma, for the wonderful recipe! I made these for Valentine’s Day and we both loved them! My recipe made four. We split one for a snack today and have the other one for later! 🙂

    Thank you also for always giving substitutes for ingredients like the coffee in this recipe. We don’t drink coffee and the pudding was still so rich and yummy!

    I love the cups and saucers that you used too, I know you pick them up all over but I’m going to be on the lookout for those. So cute!

    1. Hi Lynne,
      thank you for your kind comments. i am happy that you enjoyed this recipe.
      do look around for the cups and saucers, it is actually fun too, especially when you find a treasure in a charity store, for pennies!
      Thank you for being in touch,
      Gemma 🙂

  21. hi Gemma!! I would love to try this recipe, it looks sooooo good… but i had a question.. can i store these in the fridge after they are baked? or can i freeze them befare baking and cook them when i would like to serve them?

    1. You can actually do either Nouf.
      I prefer to get the dry ingredients together, and add the wet ingredients just before baking. This is because the raising agent begins to activate as soon as it is wet. This means that it will be spent if left too long without baking, although it can work well enough.
      Items baked in the microwave do not store too well, it is best to bake and eat!
      Gemma 🙂

  22. Gemma – Your conversion of quantities from g to oz look wrong to me. 25g is about 1 oz. So how can 50g butter be 6.5 oz? When on the next line 125g of flour is only 4.25 oz. Please can you check and correct? I don’t measure in cups, so I need to rely on either grammes or in oz, and I am not sure whether either is correct?

    Really want to make these cups of loveliness……so help!!


    1. Hi Liz, and you are right, I am sorry!
      This should never have had a measurement attached, it is three tablespoons of melted butter, which will be 50g, and about 1 3/4 oz of butter, but for this recipe I prefer to use tablespoons for measuring,
      Gemma 🙂

    1. I Elizabeth,
      I find this in any store really, but you can get this on Amazon too. 72% cocoa solids chocolate works well for most baking, it has a great flavour, and it melts really well. If you go much higher than that you may find that it ‘seizes’ that is it turns to crumb, it needs some level of cocoa butter in order to be really usable.
      Gemma 🙂

  23. Hi Gemma
    I thought I’d do this recipe for my boyfriend Shooter, coz he’s a choclaholik. I don’t want to ruin everything for Tuesday, so I did a tril run earlier today whilst he was out. I give to my friends as well so I knew it would b absolutely perrrrrfect. Me and my mates loved it, the centre was so oozy and yum and usually with chocolate cakes they can be sticky and u can only eat a bit, but this was light and delish. I recommend this recipe sooooooooooo much!
    Thank you Gemma ??????????


  25. ❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️

    1. Hi Elizabeth,
      Thank ou for your kind comments. The chocolate I usually use is 72% or so cocoa solids, this melts well, and has loads of flavour too. Anything higher than this can bind when it is heated, it does need a little cocoa butter. I buy mine where I find it, Trader Joes, Walmart or on Amazon, and sometimes I buy a special artisan one, all good though!
      Gemma 🙂

  26. Hi gemma! I make this chocolate self-saucing pudding, and they’re in the oven right now.. and I forgot adding the melted butter 🙁 is that okay?

  27. I am Professor Bharat , from INDIA. I learn many things from you. I express my thanks from deep of my heart. I was not knowing cooking but now I can confidently bake . Credit goes to you. I have one request , being a vegetarian i don’t eat eggs. Will you please give recipes without eggs also. I have tried your egg substitute advise also. ONCE AGAIN A BIG THANKS?

    1. Hello Prof. Bharat,
      that is very kind of you, I am happy to have you with us. I do try to consider vegetarian and vegan followers when designing the recipes. The egg substitute chart will allow you to bake many of the recipes, using the suggested substitutes. I will add more as time goes on.
      Stay tuned for lots more to come,
      Gemma 🙂

  28. Will this recipe work at 6000 ft elevation or do you have any suggestions to ensure success? I’m excited to try this with my partner for Valentine’s Day!

  29. Hi Gemma,
    Hoping every thing is good at your end ! ?
    Gemma I need to discuss a problem with you regarding my baking ..
    whenever I bake a cake on cooling it deflates and gets sunk from the middle.. ? And the edges they become tough .. although it tastes good but presentation is greatly affected ?
    Kindly resolve this issue , I’ll be grateful
    Good day Gemma , good wishes for you ?

    1. Hi there,
      I would say it may be your oven! This sounds like too consistent a problem to be anything to do with individual recipes. Every recipe will bake in its’ own way, a creaming method recipe will often be cooked at a higher temperature to a batter/liquid type cake recipe. This is an impossible question for me to answer without knowing your oven, your ingredients and your recipe, sorry,
      Gemma 🙂

    2. You might have over mixed your batter. As too much air was incorporated during mixing; the high temperatures in the oven allowed the air to rise too quickly to the surface and when removed for cooling; the drop in temperature caused the center too collapse in.

      1. Good job Tayla,
        Great explanation! it may also be that it was not baked for long enough, a few seconds makes a difference, it is a matter of trying it again to get it right. Thank you for your help,
        Gemma 🙂

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About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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