This Australian retro classic is cosy, fun and affordable! A chocolate sponge sits on top of a pool of chocolate custard. You simply make a thick batter, then pour over the custard ingredients… something magic happens in the oven, and the sauce sinks to the bottom! Serve immediately out of the oven to get that satisfying scoop of runny sauce underneath – sure to delight kids, it’s a great family friendly dessert. Serve with vanilla ice cream. If you love whole twists on desserts, don’t miss out on giving this Vegan Chocolate Cake For Two a try!
Ingredients You’ll Need
This pudding comes together with just a few pantry staples. Everything mixes up quickly, and you’ll find the full measurements and details in the recipe card at the bottom.
- Self-raising flour
- Cocoa powder
- Brown sugar
- Salt
- Plant-based milk (e.g. soy)
- Vegan margarine or butter
- Boiling water
Instructions
Follow along with this step-by-step guide to make your Classic Chocolate Self Saucing Pudding. You’ll find all the exact times, temperatures, and measurements in the recipe card below.
Step one: In a large bowl, sift together the flour, cocoa powder, sugar, and salt.
Step two: In a separate bowl, whisk the plant-based milk and melted margarine
Step three: Then stir into the dry mix until just combined. Spread the thick batter into your prepared dish.
Step four: For the sauce, whisk cocoa powder and sugar together and sprinkle evenly over the batter. Carefully pour boiling water over the top
Step five: Bake until the top looks set and a toothpick comes out clean.
Step six: Serve immediately, topping each portion with a scoop of vanilla ice cream.
Classic Chocolate Self Saucing Pudding
Equipment
- Dutch oven
Ingredients
Pudding
- 2 cups self-raising flour (240g)
- ½ cup cocoa powder (50g)
- 1 cup brown sugar (213g)
- ½ tsp salt (3g)
- 1 cup plant-based milk I prefer soy; (240ml)
- 120 g vegan margarine or butter (melted)
Sauce
- ⅔ cup cocoa powder (67g)
- ¾ cup brown sugar (170g)
- 3 ½ cups boiling water (840ml)
Instructions
- Preheat the oven to 350°F (180°C). Grease a 9-inch round or similar size Dutch oven or large baking dish.
- In a large bowl, sift the self-rising flour, cocoa powder, and salt. Add the brown sugar and stir well to break up any lumps. In a separate bowl, whisk together the plant-based milk and melted margarine or butter. Pour the wet ingredients into the dry ingredients and mix until just combined. The batter will be thick. Spread it evenly into your prepared baking dish.
- Sift the cocoa powder into a bowl for the sauce, add the brown sugar, and stir to combine. Sprinkle the cocoa mixture evenly over the top of the batter. Pour the boiling water over the batter slowly, using the back of a spoon to reduce the impact of the water.
- Place the pudding in the oven and bake for 55-60 minutes, or until the center is firm. The top will appear cracked and dry.
- Once baked, serve the pudding hot with a generous scoop of vanilla ice cream. The sauce will begin to be absorbed into the pudding as it cools, so it’s best enjoyed fresh out of the oven.
Tiffany Castle says
This looks scary high calorie – but it does look good!
Daniela Velez says
Recipe nailed it, props!
Sarah says
Already made this three times… it’s unbeatable!!
Hong Nguyen says
So, so good, trust me.