This is the chocolate self saucing pudding recipe my mum taught me! This classic dessert has a soft cakey pudding surrounded with a thick and rich, gooey sauce and is ready to eat in just 45 minutes. This version is made dairy free and is perfect for cosy winter evenings.
Lately on the blog I have loved sharing the classic dessert recipes that I grew up with. These are the recipes that taught me to love baking like this cinnamon tea cake, and this easy, one bowl, egg free chocolate cake. But this chocolate self saucing pudding recipe has to be my favourite dessert and I’ve been making it for years!
This is the traditional recipe that my mum used to make (although I’ve adapted it now to be dairy free). It produces a soft, cakey pudding under a lightly crispy top, and a thick, gooey chocolate sauce.
My mouth is watering typing this as it really is the ultimate cosy winter dessert. Serve it up with a big spoon straight out of the oven and top with a big scoop of dairy free vanilla ice cream (or cream if you are going full old-fashioned).
For more classic winter puddings, try this vegan sticky date pudding or this self-saucing butterscotch pudding as well.
Key Ingredients
This chocolate self saucing pudding in a no fuss, simple dessert. It is perfect for beginner bakers and you probably already have everything you need in your pantry.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Dairy-free butter – I always use Nuttelex but you can use any dairy free buttery spread.
- Egg – helps bind the cake and keep it soft. I’ve not tried this recipe with any egg replacers.
- Vanilla – always make sure to use vanilla extract not essence for the best flavour.
- White sugar – for both the cake and for the topping that is going to help create your sauce.
- Dairy-free milk – you can use any dairy free milk in this recipe, I’ve used soy milk, oat milk and almond milk all with good results.
- Cocoa powder – for that deep chocolate flavour make sure to use a good quality cocoa powder.
- Plain flour – also known as all purpose flour in the US.
- Baking powder – gives the cake rise and keeps the texture soft and light.
How to make chocolate self-saucing pudding
Step 1: Start by mixing up all the pudding ingredients into a thick batter. No fancy equipment needed, just a bowl and a whisk.
Step 2: Next comes the magic that makes the sauce. Sprinkle a mixture of sugar and cocoa powder over the top of the batter. Then, pour over the hot water. The trick here is to pour the hot water over the back of a metal spoon.
💡Tip! Don’t skip this step! Pouring the hot water over the metal spoon acts to evenly disperse the water and prevent the pour of the water from creating divots in the top of the pudding so you are left with a nice flat top.
Step 3: Bake until the top is firm but it is kind of jiggly which means that gooey sauce has formed underneath.
Step 4: Serve! This pudding is best served straight away however it does make a lot so any leftovers can be kept in the fridge. Give it a quick warm up in the microwave to serve again. The amount of sauce will have reduced but it will still taste delicious!
Recipe FAQs
The pudding will be ready when the top is firm and the sauce is bubbling around the edges. You can check if it’s done by inserting a skewer into the centre of the pudding – if it comes out clean, it’s ready.
Yes, you can reheat leftovers of the pudding in the microwave or oven. Simply cover the dish with foil (oven) or plastic wrap (microwave) and heat until warmed through. The sauce may thicken slightly upon reheating, but it will still be delicious.
Yes, if you would like you can add nuts or chocolate chips pudding to give it extra flavour and texture. Simply stir them into the batter before pouring it into the dish.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More winter desserts:
Vegan Sticky Date Pudding With Caramel Sauce
Vegan Apple CrumbleChocolate Lava Cakes
No-Bake Chocolate Tart (Vegan)
Chocolate Self-Saucing Pudding
Ingredients
For the pudding:
- ¼ cup (60 grams) dairy free butter melted
- 1 egg room temperature
- 1 teaspoon vanilla extract
- ½ cup white sugar/granulated sugar
- ½ cup dairy free milk
- 2 tablespoons cocoa powder
- 1 cup plain flour/all purpose flour
- 2 teaspoons baking powder
For the sauce:
- ½ cup white sugar/granulated sugar
- 2 tablespoons cocoa powder
- 1 ½ cups hot water
Instructions
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Preheat the oven to 180°C (350°F). In a large bowl, whisk together the melted butter, egg and vanilla until just frothy. Add in the sugar and continue to whisk. Finally add in the dairy-free milk and continue to whisk until combined.
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Sift the cocoa powder, plain flour and baking powder directly into the bowl and whisk until the batter is thick.
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Pour the batter into an oven proof casserole dish. Mix the extra sugar and cocoa powder together and sprinkle over the top of the batter. Pour the hot water over the top by pouring it over the back of a metal spoon and place the pudding in the oven for 30-35 minutes or until the cake top is lightly spongy.
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Serve the pudding while still warm with vanilla ice cream and fresh strawberries.
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
Not from Australia? Check out my US Conversion Guide