I baked a LOT of chocolate self-saucing puddings to get to this beauty and boy, was it worth all the washing up! 

Ridiculously dark and decadent, this rich chocolate self-saucing pudding is simple to make and will always be a hit whether you serve it for your family for a weeknight treat or as a showstopper for a special occasion. Laying your favourite chocolate slabs on top of the hot pudding and allowing them to melt adds an extra (optional) layer of chocolatey deliciousness but rows of my dark, milk or white chocolate drops (available on my online shop) would be equally yummy!

Find the recipe below or download the printable recipe card at the end of this post.

The Ultimate Self-Saucing Chocolate Pudding

Prep time: 15 minutes

Cook time: 30 minutes

Serves: 6-8

185g cake flour

25g The Almond Girl chopped almonds, blended until fine

90g (125ml) soft brown sugar

1 tbsp baking powder

35g The Kate Tin cocoa powder

250ml milk

70g salted butter, melted

2 large eggs

1 tsp vanilla extract

Chocolate sauce:

180g soft brown sugar

18g The Kate Tin cocoa powder

500ml boiling water

1 tsp instant coffee

3 x 100g your favourite dark chocolate slabs (optional) 

Preheat the oven to 180ºC or 160ºC fan-forced.

Sift the flour, almonds, sugar, baking powder, and cocoa into a large bowl. 

Add the milk, butter, egg, and vanilla and mix well to combine. 

Pour the mixture into a lightly greased 26 x 20 x 4cm ceramic ovenproof dish. 

To make the sauce, combine the sugar and cocoa in a small bowl and sprinkle over the pudding mixture. 

Place the pudding in the oven and pour the boiling water over the back of a spoon over the pudding and bake for 30 minutes or until the top is firm. 

Remove from the oven and while still hot, place the chocolate slabs carefully on top. Allow to melt for 2-3 minutes then serve immediately with ice cream or cream. 

TIP: If the chocolate slabs don’t melt as desired, pop the pudding with the bars on top back in the oven with the door open for 2 minutes or until melted slightly.