Chocolate Self-saucing Pudding

Prep: 15
Cook: 40
Servings: 12
Self-saucing Pudding

This self-saucing pudding will be a show-stopper on any dinner table!


  • 60g butter
  • 1 cup (125ml) milk
  • 1 teaspoon vanilla extract
  • 1 cup (165g) CSR raw caster sugar
  • 1 cup (150g) WhiteWings self-raising flour
  • 1 tablespoon cocoa powder
  • 1 cup (165g) firmly packed CSR brown sugar (see tips)
  • 1 tablespoon cocoa powder, extra
  • 2 cups (500ml) boiling water


  1. Preheat oven to 180°C. Grease a 1.5-litre (6-cup) ovenproof dish well. 
  2. Melt butter with milk in a medium saucepan. Remove from heat; stir in vanilla and raw sugar, then sifted flour and cocoa. Spread mixture into dish. 
  3. Sift brown sugar and the extra cocoa over mixture; gently pour boiling water over mixture (see tips). 
  4. Bake pudding for 40 minutes or until the centre is firm. Stand for 5 minutes before serving; dust with a more sifted cocoa. 

Serving Suggestion 

Serve pudding with dollops of double cream or scoops of vanilla ice-cream. 

Tips For a Richer Pudding 

CSR Brown Sugar can be replaced with CSR Dark Brown Sugar. When pouring the boiling water over the pudding, run the water over the back of a large spoon to distribute the water evenly and to stop large holes forming in the pudding.