This Self-Saucing Chocolate Pudding recipe produces a cake-like pudding that is light and chocolaty...and makes its own chocolate sauce as it bakes.  This pudding recipe is extra nice when served hot with fresh whipped cream or with vanilla ice cream.

Australian Self-Saucing
Chocolate Pudding Recipe

You will need a 1-1/2 quart casserole dish and the ingredients listed at right.

Preheat oven to 375° F (190° C).

With a wire whisk, cream together the butter and sugar.  Add the egg and beat well.

Fold in the sifted flour and cocoa, alternately with milk.

Pour into greased baking dish.

For the sauce, combine the additional sugar and cocoa together and then sprinkle over the top of the pudding mix in the baking dish.  Pour the 1-1/2 cups of hot water over the top.

Let the mixture sit for 5 minutes before baking.  Then, bake 35-40 minutes.

Serve hot.  Optionally serve with fresh whipped cream or ice cream.

For preparing fresh whipped cream topping:

Combine the heavy whipping cream and vanilla extract in a metal mixing bowl and whip with an electric mixer until stiff peaks form.

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Australian Self-Saucing Chocolate Pudding Recipe

Recipe Ingredients

For the pudding:
60g butter
1/2 cup sugar
1 egg
1 cup self-raising flour (sifted)
1 tablespoon cocoa powder
1/2 cup milk
1/2 teaspoon vanilla extract.

For the sauce:
1/2 cup sugar
1 tablespoon cocoa powder
1-1/2 cups hot water

For whipped cream topping:
1/2 pint heavy whipping cream
1/4 teaspoon vanilla extract