Chocolate Self-Saucing Pudding

The Chocolate Self-Saucing Pudding has been a favourite in Mud founder Shelley Simpson’s house for decades, and the reason the Pudding Bowl was created. It’s deep enough to ensure it doesn’t overflow in the oven and looks beautiful served on a table with ice cream and strawberries.


1 cup (150g) self-raising flour
1/4 cup (25g) cocoa powder
1/2 cup (110g) firmly packed brown sugar
1/2 cup (125ml) milk
1 egg
60 gram butter, melted, cooled
Cream or vanilla ice cream, to serve

For sauce:
1/3 cup (35g) cocoa powder
1/2 cup (110g) firmly packed brown sugar
1 3/4 cup (430ml) boiling water


1. Preheat the oven to 180°C (160°C fan-forced). Grease a 1.5 litre (6-cup) ovenproof dish and place on an oven tray lined with baking paper or foil (this will catch any drips).
2. Sift the flour and cocoa powder into a medium bowl. Add the sugar and stir to break up any lumps.
3. Whisk together the milk, egg and butter in a jug. Add the milk mixture to the dry ingredients; use a whisk to stir to a smooth batter. Pour into the Pudding Bowl and smooth the surface with the back of a spoon.
4. To make the sauce: sift the cocoa powder into a bowl; add the sugar and stir to combine. Sprinkle evenly over the surface of the batter.
5. Pour the boiling water evenly over the cocoa and sugar mixture in the dish. Bake for 50 minutes or until the cake topping is firm. Serve with cream and/or ice cream.