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My Chocolate Self-Saucing Pudding

Based on Stephanie Alexander's recipe from "The Cooks Companion", this is my version of the classic, fool-proof dish.


  • 125g plain flour

  • 1 pinch of salt

  • 120g caster sugar

  • 3 tsps baking powder

  • 4 tbs cocoa powder (estimate - add more if you want... I do!)

  • 1 cup milk

  • 85g butter, melted

  • 2 eggs

  • 1 tsp vanilla extract

  • 1 snack bar - Cadbury's Hazelnut Milk Chocolate

  • Sauce -

  • 185g soft brown sugar

  • 2 tbs cocoa powder (estimate)

  • 1 cup boiling water

  • Double cream and fresh berries to serve


  • 1.

    Preheat the oven to 180c

  • 2.

    Sift flour into a bowl, and add salt, sugar, baking powder and cocoa.

  • 3.

    Add milk, eggs and vanilla extract - mix well. Add melted butter and combine well.

  • 4.

    Chop the chocolate into smallish pieces and add to the mix - combine well.

  • 5.

    Pour batter into a pudding dish, or glass pyrex dish. The batter should only be half-way up the side of the dish.

  • 6.

    Before baking, mix the brown sugar and cocoa together well, and sprinkle over the batter. Gently pour over the boiling water.

  • 7.

    Bake for 30-40mins. The batter will rise to the top and the sauce will form on the bottom of the dish. Use a skewer to test if you want.

  • 8.

    Serve with double-cream and berries.


* Stephanie calls for walnuts in her recipe - I can't stand them (they can be so bitter!), so I have omitted them. * I use Bourneville cocoa and have never felt the need to purchase anything else to use. * I have also used choclate buds in the pudding and they have melted with the heat... Hmmmmm

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