Eggless Chocolate Self- Saucing Pudding | Recipe with step by step pictures

Eggless Chocolate Self- Saucing Pudding

Chocolate self saucing pudding – a light chocolate sponge with rich fudge like sauce,served with ice cream /cream.
Recipe source-Taste.com, you can find the original recipe here.

Prep Time: 15 minutes
Cook time: 25 minutes
Serves: 6 people

  1. Caster sugar-3/4 cup
  2. Self raising flour,sifted-1 cup(see notes)
  3. Cocoa powder,sifted- 2 tbsp
  4. Butter,melted-50 gms( 3.5 tbsp)use vegan butter,if desired
  5. Milk-1/2 cup( use non-dairy milk for vegan option)
  6. Vanilla extract-1/4 tsp
  7. Brown sugar-1/3 cup
  8. Cocoa powder-2 tsp
  9. Boiling powder- 1 cup
  10. Ice cream/ cream-to serve
  11. Butter-to grease the ramekins


  • Preheat oven to 180 deg C.Brush the ramekins/ovenproof dish with butter.
  • In a mixing bowl,combine together caster sugar,self raising flour and 2 tbsp cocoa powder.

  • Add melted butter, milk and vanilla extract.Mix well,just until combined.

    In another bowl combine together brown sugar and 2 tsp cocoa powder.Keep aside.

  • Transfer the batter to 4 or 6 greased ramekins ( or a large ovenproof dish).Sprinkle the brown sugar-cocoa mixture evenly over the batter.

  • Gently pour boiling water over this .Do not stir.Bake for about 25 minutes.Serve warm with vanilla ice cream.

    •  To prepare 1 cup self raising flour mix together 1 cup all purpose flour with 1.5 tsp baking powder and 1/ 4 tsp salt until combined.

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  • Reply
    nandoos kitchen
    February 9, 2014 at 6:00 pm

    lovely droolworthy pudding.

  • Reply
    February 9, 2014 at 8:19 pm

    This looks so chocolatey and gooey – I'm dying to stick a spoon in there!

  • Reply
    February 10, 2014 at 6:48 am

    tis s so chocolatey n yummm

  • Reply
    February 12, 2014 at 6:31 pm

    Lovely pics. This is definitely a droolworthy treat for chocolate lovers.

  • Reply
    February 18, 2014 at 1:57 pm

    wonderful pictures 🙂 love with each n every pic 🙂 thanks for sharing a great recipe

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