Self-Saucing Chocolate Pudding
This easy eggless self-saucing chocolate pudding has a soft, tender chocolate cake layer with a rich, gooey chocolate sauce underneath. Made with simple ingredients, it includes a tested dairy-free option and is delicious served warm with vanilla ice cream or cold milk.
Yield: 8 servings
Equipment
- 9-inch Pie Dish or 9-inch Baking Pan, 2-3 inches deep
- Rubber spatula
Ingredients
Chocolate Pudding Batter
- 125 ml Milk room temp; see notes for options
- 2 tsp Lemon Juice or Vinegar
- 100 g Light Brown Sugar or granulated sugar
- 20 g Unsweetened Cocoa Powder
- 1 tsp Vanilla Extract
- 1 tsp Instant Coffee or espresso powder (avoid coarse coffee grounds)
- 125 g All-Purpose Flour
- 1/2 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 60 g Butter melted; see notes for options
Sugar Topping (optional)
- 1 tbsp Granulated Sugar
Chocolate Sauce Topping
- 100 g Granulated Sugar or castor sugar
- 15 g Unsweetened Cocoa Powder
- 300 ml Boiling Water
Instructions
For the Chocolate Pudding Batter
- Preheat the oven to 350°F (175°C). Grease a 9-inch pie dish or cake pan that is 2–3 inches deep.
- In a mixing bowl, combine the milk and lemon juice or vinegar. Let it sit for a few minutes.
- Add the sugar, cocoa powder, vanilla extract, and instant coffee or espresso powder. Whisk until combined.
- Add the flour, baking soda, baking powder, and salt. Mix, then add the melted butter and stir until you have a smooth batter. Avoid overmixing.
- Spread the chocolate batter evenly into the prepared baking dish. Sprinkle one tablespoon of sugar evenly over the batter, (this is optional) it will form a crust after baking.
For the Chocolate Sauce Topping
- In a separate jug or heatproof bowl, combine the sugar and cocoa powder.
- Carefully add the boiling water and mix until combined.
- Slowly pour the hot chocolate liquid over the back of a dessert spoon, distributing it gently over the entire surface of the batter. Do not stir.
- Transfer the dish to the preheated oven and bake for approximately 30 minutes, or until the top is set, lightly crusted, and springy to the touch. The sauce will form underneath the cake. Baking time may vary by 5–10 minutes depending on the depth of your dish.
- Remove from the oven and let the pudding rest for 5 minutes. Serve warm with vanilla ice cream, whipped cream, or cold milk.
Notes
- Cups vs. Weighing Scale: Cup measurements are approximate and can vary depending on how ingredients are measured. For the most accurate and consistent results, use a digital kitchen scale and measure ingredients in grams.
- Before You Begin: Measure and prepare all your ingredients before starting. This makes the baking process easier.
- Measuring Spoons: Use proper measuring spoons for teaspoons and tablespoons rather than regular eating spoons.
- Milk: Use dairy milk or unsweetened plant-based milk such as almond, soy, or oat milk.
- Butter: Use regular butter or dairy-free butter sticks for a dairy-free version.
- Vinegar: Lemon juice, apple cider vinegar, or white vinegar can be used.
- Coffee: Instant coffee enhances the chocolate flavor. It doesn't make the pudding taste strongly of coffee.
- Baking Dish: Use a 9-inch baking dish that is 2–3 inches deep. Baking time may vary depending on the dish.
- Serving: Serve warm with vanilla ice cream, whipped cream, or cold milk.
- Storage: Refrigerate leftovers, covered, for 3–4 days. Reheat gently before serving.