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Chocolate Self-Saucing Pudding

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Chocolate Self-Saucing Pudding01

If I were asked to make a dessert to amaze my family with a surprising effect, without a doubt, I’d think of molten chocolate cake as my first choice. Who won’t be amazed by the oozing runny, lava-like chocolate inside? So, I’ve already tried and made it on the Easter day. The next one I’d go for making is the chocolate self-saucing pudding. It’s equally popular with a similar "lava" effect when you dig inside the ramekin with a spoon.

I made this amazingly delicious dessert on New Year’s eve. While we’re celebrating the first day of the year 2014 down under here, may I take this opportunity to thank you all for following this blog.

Wish you all a Happy New Year filled with joy, health, and some amazingly delicious treats !

Chocolate Self-Saucing Pudding (Printable recipe)
By Christine's Recipes
Prep time: 15 mins
Cook time: 20 mins
Yield: 5 x 150ml-capacity ramekins

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Sauce ingredients:
  • 2½ Tbsp cocoa powder
  • 40 gm brown sugar
  • 250 ml hot water
Pudding ingredients:
  • 20 gm butter, chopped
  • 65 gm unsweetened black chocolate
  • 80 ml milk
  • 2 eggs
  • 70 gm caster sugar
  • ½ tsp vanilla extract
  • 85 gm self-raising flour
  • 1½ Tbsp cocoa powder
  • 1/8 tsp salt
Chocolate Self-Saucing  Pudding Procedures01

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  1. Put all the sauce ingredients in a large jug. Mix well. Set aside.
  2. In a small saucepan, put the butter, chocolate and milk, then cook over medium-low heat until the butter and chocolate have melted. Stir occasionally. Remove from the heat and cool slightly.
  3. Preheat oven to 180C / 356F.
  4. In a large mixing bowl, lightly beat the eggs with the castor sugar until the sugar is melted. Mix in the vanilla extract. Sift in the flour, cocoa powder and salt. Pour in the chocolate mixture and combine well.
  5. Divide the batter among the ramekins placed on a baking tray, and evenly pour the hot water mixture over the puddings. Bake in the preheated oven for about 20 minutes, or until firm. After baking for 8 minutes, reduce the oven temperature to 170C / 335F. Serve with whipped cream or ice-cream.
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  • The pudding and water mixture should be about 80% full. Otherwise it will spill over when heated. If the pudding is heated too long, the sauce will dry up and you might not have soft, ooze inside. Don’t get disappointed though. You still can enjoy soft and smooth pudding.
  • No need to bring the milk to boil. Just heat barely enough to melt the butter and chocolate.


  1. The chocolate pudding looks so tempting, Christine.

  2. WOW amazing!!!!
    thx Christine

  3. Looks yummy. Can I put this in one big bowl? If yes, how long would you recommend to bake it?

  4. can i prepare it beforehand and keep it in the fridge till i bake it later?

    1. Yes, you can.
      After transferring the batter into ramekins, you can refrigerate them.
      When you're ready, remove them from fridge and leave at room temperature for about 20 minutes before baking.