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Self-saucing chocolate pudding

Don’t be deceived by the looks of it: this chocolate cake is not like any other. Featuring a warm, molten centre and a moist and rich cakey texture, this (EGGLESS) self-saucing pudding requires a few humble ingredients and little to no effort. Served with a few scoops of vanilla ice cream and a sprinkle of chocolate chips, this decadent dessert is sure to be a showstopper for any occasion!!


Dry Ingredients:

  • 1 cup of all-purpose flour
  • ½ cup of cocoa powder
  • ¾ cup of castor sugar
  • 2 tsps. baking powder
  • 1 tsp baking soda

Wet ingredients:

  •  5 tbsps. melted butter
  • 1 cup of milk
  • 1 tablespoon of vinegar

Topping and sauce:

  • 3 tbsps. cup of castor sugar
  • 1 tbsp brown sugar
  • ¼ cup cocoa powder
  • 1.5 cup boiling water

To serve:

  • Ice cream of choice
  • Chocolate chips


  1. Preheat the oven to 180 degrees C/350 degrees F.
  2. Grease an 8cm round ovenproof baking dish.
  3. Combine all the dry ingredients in a large bowl and whisk to combine
  4. Pour in the wet ingredients and fold in. Be sure not to overmix.
  5. Pour the batter into the prepared baking dish and smooth out
  6. Prepare the topping by mixing together the sugars and cocoa powder. Sprinkle this all over the batter.
  7. Pour the boiling water over the toping, and do not mix.
  8. Bake this for 20-25 minutes until just set. The centre of the cake should still be wobbly, but the sides should be set well.
  9. Allow to cool for not more than 5 mins before serving hot with some ice cream and chocolate chips!

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