Fine Desserts

Chocolate Self-Saucing Pudding

4.75 from 16 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.

Chocolate Self Saucing Pudding recipe, Chocolate Self Saucing Pudding, Chocolate Self Saucing cake, valentines day recipes, valentines day desserts, valentines desserts, chocolate desserts, chocolate cake recipes, chocolate fudge cake

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.

Chocolate Self Saucing Pudding recipe, Chocolate Self Saucing Pudding, Chocolate Self Saucing cake, valentines day recipes, valentines day desserts, valentines desserts, chocolate desserts, chocolate cake recipes, chocolate fudge cake

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

Chocolate Self Saucing Pudding recipe, Chocolate Self Saucing Pudding, Chocolate Self Saucing cake, valentines day recipes, valentines day desserts, valentines desserts, chocolate desserts, chocolate cake recipes, chocolate fudge cake

Watch The Recipe Video!

Chocolate Self-Saucing Pudding

4.75 from 16 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 bbcgoodfood.com
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 bbcgoodfood.com
Servings: 4 puddings

Ingredients

  • 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

Instructions

  • 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!

 

Submit your own photos of this recipe

8 Images

Fatema98

MKBaker

Dewtikum

Reeni Rachel Graff

Almighty_AarianTheChef

trish

guest
111 Comments and Reviews
most useful
newest oldest
Inline Feedbacks
View all comments
1 year ago

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… Read more »

7 months ago

Hi Gemma, greetings. I made this in a loaf pan. It took me 20 min in a 175 oven.
Posted a picture.
Awesome recipe. Thanks 😀
Shruthi

3 years ago

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.

Bunny
Bunny
1 month ago

Hey Gemma! Can I use a microwave for this recipe?

Anwesha
Anwesha
1 month ago

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

Ami Makwana
Ami Makwana
2 months ago

What can I use instead of eggs in this recipe?

Kathryn Schmidt
Kathryn Schmidt
2 months ago

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

Lavika
Lavika
2 months ago

Isn’t there a substitute for eggs???

Gayathri Thatavarthi
Gayathri Thatavarthi
2 months ago

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!

Last edited 2 months ago by Gayathri Thatavarthi
Nahlah
Nahlah
5 months ago

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

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!

Buy the Bigger Bolder Baking Cookbook by Gemma Stafford