This is the pudding. The one I make when I’ve had a day — you know the type. The kind where the kitchen’s already a mess, the dishwasher’s full (but somehow also empty?), and all I want is something warm, gooey, unapologetically chocolatey, and ready before my motivation runs out.
I found this recipe scribbled on the back of a utility bill years ago, probably from a Nigella book I never returned to the library. Over time it’s become mine — tweaked a bit, loved a lot. It’s one of those desserts that feels like more than the sum of its parts. It’s easy. It’s magic. It makes its own sauce in the oven, which is a bit of wizardry I’ll never stop finding joyful.
You pour a strange hot liquid over cake batter and somehow it turns into heaven in a dish. Every time. No faffing. Just spoon and swoon.
Why You’ll Love It
- It makes its own fudge sauce. Like, while it bakes. Actual magic.
- You barely need to think. Throw it together in 20 minutes — one bowl, one spoon, no mixers.
- Messy in the best way. That soft cake top with the glossy sauce underneath? Swoon.
- It feels fancier than it is. Even though it’s just a glorified pantry raid.
- You can eat it straight from the dish. I won’t tell. I do.
- It’s chocolate. Proper chocolate. No “hint of cocoa” nonsense here.
Ingredients
For the pudding:
- 60g butter (or margarine, honestly)
- 170g caster sugar
- 1 large egg
- 140g cake flour (plain flour works too)
- 30ml cocoa powder
- 15ml baking powder
- Pinch of salt
- 200ml milk
For the sauce:
- 250ml water
- 200g light brown sugar
- 15ml cocoa powder
- 5ml vanilla essence
How to Make It
Cream it up:
Beat the butter and sugar together in a mixing bowl until fluffy-ish. Add the egg and beat again. Doesn’t have to be perfect — just combined and a little lighter.
Mix your dry bits:
In a separate bowl (or honestly, just straight into the butter mix if you can’t be bothered), stir together the flour, cocoa, baking powder, and salt.
Bring it together:
Add the dry stuff to the wet in two batches, alternating with the milk. Stir gently. Don’t overmix. It should look like a soft chocolate mousse.
Spoon it into the dish:
Grease a medium ovenproof dish (I use a 9-inch square). Pour in the batter and smooth it out a little. It’s fine if it’s lumpy.
Make your magic sauce:
In a small saucepan, mix the water, brown sugar, and cocoa. Heat gently, stirring until the sugar’s dissolved. Take it off the heat, stir in the vanilla.
Pour it weirdly:
Here’s the odd part. Pour the hot syrup over the batter. Don’t mix it. It’ll look like a mistake. It’s not. Trust.
Bake it into glory:
Pop it in a preheated oven at 180°C (350°F) for 30 minutes. The top should be soft and cakey — underneath, saucy heaven.
Common Mistakes and How to Dodge Them
“Why is the top dry and the bottom wet?”
That’s the design! Cake on top, sauce below. You nailed it.
“I stirred the sauce in… is it ruined?”
Not ruined, just not saucy. Next time, resist the urge.
“Too sweet for me!”
Dial back the sugar by 30g in the batter. Or offset with crème fraîche.
“No sauce?!”
Probably overbaked it. Start checking at 28 minutes — you want it a bit jiggly in the middle.
Storage and Reheating
Fridge:
Wrap leftovers (if you have them) and store for up to 3 days.
Freezer:
Not ideal, but doable. The sauce goes weird. I’d just eat it now, frankly.
Microwave:
30 seconds on medium per slice. Add a splash of milk if it looks dry.
Oven:
Cover with foil, bake at 160°C for 10–15 mins. Slow heat keeps it soft.
Frequently Asked Questions
Can I use Dutch cocoa?
Yes, but it’ll taste smoother, less sharp. Both are good — pick your vibe.
Can I double it?
Absolutely. Use a bigger dish and bake 10 minutes longer. Keep an eye out for the wobble.
Can I make it ahead?
Sort of. Mix the batter, cover it. Make the sauce. Keep them separate till ready to bake.
Can I eat it cold?
You can… but you’ll miss the goo. Warm is the move.
Nutrition Facts (Per Serving):
- Calories: 350 kcal
- Fat: 20g
- Carbs: 40g
- Protein: 6g
- Sugar: 25g
- Sodium: 100mg
Try More Recipes:
Nigella Self Saucing Chocolate Pudding
Description
This gooey chocolate pudding creates its own sauce as it bakes — rich, indulgent, and dangerously easy to make.
Ingredients
For the pudding:
For the sauce:
Instructions
- Cream butter and sugar, beat in egg.
- Stir in flour, cocoa, baking powder, salt, and milk.
- Spread into greased dish.
- Heat sauce ingredients, pour gently over batter.
- Bake at 180°C for 30 mins.
- Serve warm with cream or ice cream.
Notes
- Don’t overmix the batter — keep it light.
- Sauce will look weird when poured — that’s right.
- Start checking at 28 mins to keep it gooey.
- Serve immediately for max sauciness.