Self Saucing Chocolate Pudding

This decadent chocolate self saucing pudding has a crackly cake like top and a rich, gooey chocolate sauce that magically forms underneath as it bakes. This traditional British dessert is everything you want in a chocolate treat! Warm, fudgy, saucy, and wonderfully indulgent. It's surprisingly easy to make, with simple pantry staples and no complicated techniques!

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dessert

British

Yield: 2

Author: Catherine Campbell

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Chocolate Self Saucing Pudding (serves 2)

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

This decadent chocolate self saucing pudding features a rich chocolate cake topped with a layer of cocoa and sugar, finished with boiling water to create its own luscious chocolate sauce as it bakes. The result is a warm, fudgy dessert that feels utterly luxurious but is surprisingly easy to make. Perfect for satisfying your chocolate cravings without making an entire cake!

Ingredients

Cake Batter

• 1/4 cup (35g) all purpose flour
• 3 Tbsp (36g) granulated sugar
• 2 Tbsp (10g) unsweetened cocoa powder
• 1/4 tsp baking powder
• 1/8 tsp salt
• 2 Tbsp (30mL) whole milk
• 1 1/2 Tbsp (21g) unsalted butter, melted
• 1/4 tsp vanilla extract
• 2 Tbsp (20g) chocolate chunks

Chocolate Sauce

• 2 Tbsp (24g) granulated sugar
• 1 Tbsp (14g) light brown sugar, packed
• 1 Tbsp (5g) cocoa powder
• 1/2 cup (100mL) boiling hot water

Topping

• 1 Tbsp powdered sugar, for serving

Instructions

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper and set out two 8 ounce ramekins.
2. In a medium bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, and salt until well combined.
3. Add the milk, melted butter, and vanilla extract. Stir until a thick batter forms.
4. Fold in the chocolate chunks until evenly distributed.
5. Divide the batter between the two ramekins, spreading it into an even layer. Set aside.
6. In a small bowl, whisk together the granulated sugar, brown sugar, and cocoa powder for the topping. Sprinkle half of the mixture evenly over the batter in each ramekin.
7. Bring the water to a boil. Carefully pour half into each ramekin, using the back of a spoon to soften the stream and avoid disturbing the layers. Do not stir.
8. Place the ramekins on the prepared baking sheet and bake for 24–26 minutes, or until the cake tops look matte, set, and cake like. The sauce may bubble up around the edges as it bakes, which is completely normal.
9. Serve warm, dusted with powdered sugar.

Notes

For the most accurate results, I recommend measuring your ingredients in grams using a kitchen scale.

Recommended Products

Etekcity Food Kitchen Scale, Digital Grams and Ounces, 11lb

Shot Glasses Measuring cup Espresso Shot Glass Liquid Heavy Wine 2 Pack 26-Incremental Measurement 1oz, 6 Tsp, 2 Tbs, 30ml (2 pack-red)

Pyrex Essentials (3-Piece) Glass Mixing Bowls Set for Prepping and Baking

Gold Measuring Cups and Spoons Set Stainless Steel Wood Handle US Metric

Le Creuset Stoneware Mini Round Cocotte, 8oz., Cerise with Gold Heart Knob

Nutrition Facts

Calories

403

Fat

16 g

Sat. Fat

10 g

Carbs

65 g

Fiber

5 g

Sugar

46 g

Protein

5 g

Sodium

222 mg

Cholesterol

26 mg

Net carbs

61 g

Nutritional information is an estimate and may vary depending on the specific brands and ingredients used.

https://thecatherinecampbell.com/chocolate-desserts/self-saucing-chocolate-pudding

© 2026 Catherine Campbell

Tips & Tricks for the Best Self Saucing Pudding

1. Don't be alarmed by the boiling water!

This is the secret to creating that luscious chocolate sauce. After adding the chocolate sugar mixture, carefully pour the boiling water over the top of the batter. The water will sit above the other layers before baking, and that's exactly what you want! It may look a little strange, but resist the urge to stir. As the puddings bake, the cake rises to the top and the chocolate sauce forms underneath.

2. Pay attention to the cake batter consistency.

The batter should be thick but still easy to stir and spread into the ramekins. It won't look as loose as a typical cake batter, so don't be tempted to add extra milk.

3. Serve immediately best results.

Self saucing puddings are best enjoyed warm, shortly after baking. As they cool, the chocolate sauce will begin to thicken and eventually set. For that signature gooey texture, serve them straight from the oven after allowing them to cool just enough to eat safely. A dust of powdered sugar or scoop of vanilla ice cream makes them even better!

4. How to reheat leftovers.

If your pudding has cooled and the sauce has thickened, you can reheat it in the microwave in 15-20 second intervals until warmed through. The sauce should soften as it heats, although the texture may not be quite as fluid as when freshly baked.

5. Making just one serving?

This recipe makes two individual puddings, so it's perfect for sharing or saving one for later. If you'd prefer to enjoy one now and save the other, refrigerate the second pudding in a covered container once it has cooled to room temperature. For the best quality, enjoy it within 2–3 days. Reheat in the microwave until warmed throughout before serving.

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Made this recipe?

I'd love to hear what you think! Leave a rating and review below to let me know how your chocolate self saucing pudding turned out!