This post may contain affiliate links. Please see my full disclosure for details.
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.
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.
Looking for even more Valentine’s Day inspiration? Check out my Edible Gift ideas. They are no bake and are fast to make.
Try These Recipes!
Watch The Recipe Video!
Chocolate Self-Saucing Pudding
Ingredients
- 3 ½ tablespoon (50g / 1 ¾ oz) butter melted, plus a little extra for greasing
- 1 cup (125g /4 ¼oz) all purpose flour
- ⅓ 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
- ⅓ 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!
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 »
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!
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
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.
there seems to be an issue with the amount of butter for this recipe – 3 1/2 tbsp is about half of the 6 1/2 oz. It does equal 50 grams so is the 6 1/2 oz incorrect? And is the recipe for 2 or 4? Recipe says 4 portions but video says 2.
thanks
Hi, Gemma. What kind of chocolate do you use to chop into chunks? (This sounds soooo good.
Looks Great.. but why is the recipe for four and not 2 as stated?? I really don’t mind this can be served anytime for families.. I just need to know how long will they last in refrig or can you freeze the extras can you reheat in microwave ? Thanks so much God Bless You and yours…
Hello Gemma
How can I substitute eggs here ?
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?
Delicious. I microwaved it for one minute.