Self-Saucing Chocolate Pudding

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With a soft and fluffy chocolate sponge on top, reminiscent of a good soufflé, and a luscious, silky, chocolate custard underneath, this dessert manages to be comforting, without being too rich, and luxurious, without being too heavy. Whilst it is delicious served simply as it is, it also works exceptionally well with some cream, crème fraîche, natural yoghurt or vanilla ice cream.

Quick and easy to make, the dessert separates as it cooks to create the two layers. It comes together in around 10 minutes and uses mostly store cupboard ingredients. 40 minutes later, you have the most wonderful chocolate dessert. It can be served hot, warm or at room temperature. It is not over-sweet, and as such, you can serve any leftovers with some natural yoghurt for a glorious, cheeky, chocolate breakfast treat.

When is the best time of year to serve this dessert?

I could make a very strong argument for serving this dessert all year round, however, it is perhaps most ideal when the weather starts to warm and the sun comes out, but it is a little chilly outside and, as such, you are still craving warm comfort food. In fact, it is the perfect chocolate Easter dessert!

How to make Self – Saucing Chocolate Pudding

Collect all the ingredients together:

• unsalted butter, plus extra for greasing
• dark chocolate 70% cocoa solids, broken into pieces
• strong coffee
• caster sugar
• plain/all-purpose flour
• unsweetened cocoa powder, sieved
• fine salt
• vanilla extract
• egg yolks
• milk, ideally full fat
• egg whites

How to make this wonderful chocolate dessert:

1. Chop the butter into squares and place in a microwave safe bowl with the chopped chocolate. Melt in a microwave or a bain marie and mix until smooth. (See Recipe Notes for details.) Set aside to cool a little whilst you collect the remaining ingredients together.
2. Weigh the sugar, flour, cocoa, salt, egg yolks and vanilla over the butter and chocolate and mix well using a balloon whisk.
3. Gradually whisk in the milk and coffee.
4. In a separate, clean bowl using a clean electric or balloon whisk, whip the egg whites, to soft peaks.
5. Carefully mix ⅓ of the egg white into the chocolate mix and then fold in the remainder. Be very careful not to over-beat the mix: it should be as light and airy as possible.
6. Transfer to your prepared pudding basin and bring the kettle back to the boil.
7. Sit the pudding in the centre of a deep sided roasting tin and pour in the boiling water to come half-way up the sides of the pudding basin. Very carefully transfer to the oven and cook in the centre of the pre-heated oven for 35 – 45 minutes or until the cake topping springs back when touched with your finger but it is still quite wobbly underneath. I cook mine for 40 minutes. Carefully remove from the oven and take the pudding out of the boiling water.
8. The time it takes to cook will depend on your oven and the dish you use to bake it in. A smaller deeper dish will take longer to cook than a larger but shallower option.
9. Sieve over some icing sugar and serve warm, or at room temperature, either on its own, with some cream, crème fraîche, natural yoghurt or vanilla ice cream.

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Individual desserts

You could also make individual Self-saucing Chocolate Puddings in smaller dishes. Ramekins work very well. Depending on their size, this mixture will make around 6 – 8. My ramekins measure 8½cm/3¼in diameter and are 4cm/2¾in deep. They hold a volume of 160ml when completely full, or 100ml up to the line where I poured the pudding mixture. They take 20 – 30 minutes to cook.

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Made this recipe?

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