chocolate self-saucing pudding

Based on the recipe from Cooks Companion. Less sugar, plain brand cocoa (just don't use drinking chocolate with sugar in it), self-raising flour, brown sugar all the way through and more water. And no nuts, which just seem plain wrong to me in a pudding of this kind. Works fine if you forget to put the egg in. As I discovered tonight (come to think of it the mixture did seem a bit dry). But better with the egg. And ice-cream. Although cream will do. Really, really easy.


a scant cup of self-raising flour
pinch of salt
1/4 cup of brown sugar
2 tablespoons of cocoa
1/2 cup of milk
40g melted butter
1 egg
some vanilla
a shake of cinnamon

1/4 cup of brown sugar
2 tablespoons of cocoa
1 1/2 cups of biloing water

To make
Preheat the oven to 180C. Put the kettle on. Grease a small deep baking dish. Mix all the pudding ingredients together. No need to use a beater. A spoon or small whisk will do.Sprinkle the dry topping ingredients over the top. Pour on the boiling water. Bake for about 30 minutes or until top is firm. Sit for 5 minutes (because the sauce will be really, really hot) and then eat with cream and/or icecream.


  1. Self-saucing pudding, oh yes. To make it truly sublime, leave the cocoa and vanilla out of the cake bit, and substitute grated orange rind, and substitute one cup of orange juice for one cup of boiling water (top it up with half a cup of water - don't make the sauce with 100% orange juice: it will be too strong). Jaffa pud. It's good cold the next day - though you must make a double quantity for this ever to be verified.

  2. Get out of my head! I make this pudding at least once a month, alternating with apple crumble. And seeing this post atop the golden syrup dumplings recipe down there just confirms that you are somehow reading my mind.
    I also make orange pudding regularly, although I haven't thought of Karen's idea of combining the two and making it a Jaffa Pud. Brilliant.