This recipe falls well into the category of 'things that taste waaaaaay nicer than they are to look at / ugly but delicious.' It is however, the taste of my childhood. Self saucing pudding (which is what we call it) Is easy but amazing - it is a quick cake mixture made in the bowl you are going to cook it in, then sprinkled with cocoa, brown sugar and a little instant coffee, dotted with butter, then covered with hot water. When it is cooked the cake rises, and the cocoa/brown sugar/coffee and butter cook in with the hot water to make a sort of sauce (hence the 'self saucing' bit). It is crazy easy, really easy to scale, can be made ahead (just make sure that you increase the amount of water so that it doesn't dry out when you reheat) and is always a crowd pleaser.
It is amazing with vanilla ice cream, but we used to also have it with milk! (just to make it look a little less appetizing!)
But trust me on this one. Its a goodie. And you probably have all the things to make it at home right now. Just do it.
Made this recipe and love it?
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A note on salt and oven temperature
It is important to note the type of salt that is called for in a recipe. I use Diamond Crystal salt throughout my recipes - if you use a different sort of kosher salt or regular table salt you will need to adjust accordingly as some salt is 'saltier' than others. Morton's salt is twice as salty, so you will need half the quantity. Same goes for a regular table salt. I am working to get gram measurements throughout my recipes for salt but still getting there.
All oven temperatures are conventional unless otherwise stated. If you are baking on fan / convection, you will need to adjust the temperature. An oven thermometer is a great investment to ensure that your oven is the correct temperature.
Tools and equipment
For a list of my go-to tools and equipment, I have a post you can refer to here.
Why is this recipe in grams?
I post my recipes in grams as it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. There is no way for me to provide one cup measure that works for everyone. However, posting in weight fixes this issue. If you would like the recipe in cups you are welcome to convert it yourself via google, but please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy, accurate, and also makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here's to accurate baking! If you would like to scale this recipe or convert for another pan size, use my calculator!Print
Chocolate Self Saucing Pudding
- 1 cup (125g) flour
- 1 tsp (4g) baking powder
- 3 Tbsp (22.5g) cocoa powder
- ¼ cup (55g) sugar
- ½ cup (75g) chocolate chunks
- ½ cup (125ml) milk
- ¼ cup (50g) brown sugar
- 2 Tbsp (15g) cocoa
- 1 tsp (5g) instant coffee (optional)
- 1 Tbsp (15g) butter
- 1 tsp (5ml) vanilla
- 1 ½ cups (375ml) boiling water
- Preheat the oven to 350f/180c
- In an oven proof casserole dish or dutch oven ( I used a 1 ¾ quart staub cocotte but you can use something shallower too), combine the flour, baking powder, cocoa powder, sugar and chocolate chunks. Add the milk and mix until a stiff dough has formed. Spread evenly over the bottom of the dish.
- In a small bowl, combine the brown sugar, cocoa and instant coffee. Sprinkle over the surface of the pudding, and then dot with chunks of the butter.
- Combine the boiling water and vanilla in a jug or bowl, and carefully pour evenly over the pudding.
- Bake for 20-30 minutes, or until the pudding is springy and the the sauce is bubbling and has thickened slightly.
- Stand for 10 minutes, then serve with ice cream.
- Thanks so much to Ghirardelli for providing the cocoa and chocolate for this recipe. All opinions are my own.
Adapted from 'The best of Alison Holst'