• Iris Windsor

Chocolate Self Saucing Pudding

My family loved this self-saucing pudding and it is requested often

Choc Self Saucing Pudding


1 cup self-raising flour, sifted

1/2 cup caster sugar

1/3 cup cocoa, sifted

1/2 cup milk

50g butter, melted

1 egg

1 teaspoon vanilla extract

1 cup firmly packed brown sugar

2 cups boiling water

To serve:

whipped cream


ice cream


1. Preheat oven to 180°C/160° fan-forced.

2. Lightly grease an 8cm-deep, 8 cup capacity ovenproof dish.

Place flour, caster sugar and half the cocoa in a large bowl.

4. Whisk milk, butter, egg and vanilla together in a jug.

5. Add egg mixture to flour mixture. Transfer to prepared dish.

Combine brown sugar and remaining cocoa in a bowl.

7. Sprinkle cocoa mixture over batter.

8. Pour boiling water over the back of a large metal spoon to evenly cover pudding batter

9. Place dish on a baking tray.

10. Bake for 40 to 45 mins or until pudding bounces back when pressed gently in the centre.

11. Remove from oven.

12. Stand for 3 to 4 minutes. Serve with cream, custard or icecream

To learn more about Dragonfly's Early Learning at Coolum Beach, please go to https://www.dragonflys.com.au/contact-us.

OR, give us a call on 07 5471 6500 to have a chat or to arrange a walkthrough.


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