Chocolate self-saucing pudding recipe

Prep time:
10 minutes
Cooking time:
30 - 40 minutes
Level of Difficulty:
NEFF CircoTherm®



90 g butter, softened
¾ cup caster sugar
1 tsp vanilla extract
2 eggs
1 ½ cup self raising flour
3 tbsp cocoa
¾ cup milk


½ cup caster sugar, extra
3 tbsp cocoa, extra
2 cups boiling water

Use a premium Dutch processed cocoa for this recipe to achieve a rich dark chocolate sauce. If VarioSteam® is available cook on CircoTherm® 160°C with VarioSteam® medium.

A traditional chocolate self-saucing pudding with a rich chocolate sauce is easy to prepare and when served with double cream or ice-cream it will be the family favourite.


Preheat the oven on CircoTherm® 160°C and grease a 2 litre casserole dish.

Place butter, sugar and vanilla in a bowl and beat until fluffy with an electric mixer. Add the eggs and beat until well combined.

Fold in the sifted flour and cocoa alternatively with the milk. Put the mixture into the prepared dish.

Combine extra sugar and cocoa and sprinkle over the pudding mixture. Carefully pour the boiling water on to the pudding, over the back of a large metal spoon. Bake for 30-40 minutes. Allow pudding to stand for 5 minutes before serving. Serve with ice-cream or double cream.


This recipe is prepared with NEFF’s CircoTherm®. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.

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