self-saucing chocolate pudding

Good morning all! I’m bringing something pretty special to the table today…

A hot, fudgy chocolate pudding, laced with coffee and pieces of Bournville.

Oh mama. As desserts go, that’s pretty hard to beat.

One of the best things about this recipe is that it comes together really quickly. I measured out all the ingredients as last night’s dinner was in the oven, mixed them as Mum was serving up, and by the time we’d finished eating, the pudding was ready to go. This would be a great end to a Sunday roast… or any dinner for that matter!

I’ve adapted this recipe from the guys at Sorted Food. Theirs’ uses toasted hazelnuts and Frangelico, so there’s plenty of room to adapt this recipe to suit your tastes.


  • 120g unsalted butter, melted
  • 25ml milk
  • 1 tsp vanilla extract
  • 2 eggs
  • 85g self-raising flour
  • 25g cocoa powder
  • 120g caster sugar
  • 100g dark chocolate, chopped into small pieces {I used Cadbury’s Bournville}
  • 0.25 cup black coffee

The sauce:

  • 120g soft brown sugar
  • 1 heaped tbsp cocoa powder
  • 1 cup cold water
  • 0.25 cup black coffee


Preheat your oven to 160*C {fan-forced}, and grease a 1-litre ceramic baking dish with a little butter. 
In a large mixing bowl, beat the eggs, butter, milk and vanilla together using an electric mixer.
Add in the flour, cocoa and caster sugar, and beat some more. Finally, add the coffee and the chocolate and mix through well. Pour into the dish.
In a saucepan, heat all of the sauce ingredients, stirring frequently. Boil for a couple of minutes, and then pour on top of the cake batter.
Put your chocolate puddle {yup, not a typo} into the oven for around 40 minutes. Leave to sit for 10 minutes before serving {with ice cream, double cream, clotted cream… whatever you like, really!}

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