Magic Chocolate Pudding

Insert a caption here


serves 4
100 g (4 oz) self-raising flour, sieved
50 g (2 oz) sugar
30 ml (2 level tbsp) unsweetened cocoa powder, sieved
50 g (2 oz) walnuts, chopped
50 g (2 oz) butter, melted
150 ml (1/4 pt) milk
few drops vanilla essence

for the sauce

125 g (5 oz) soft brown sugar
30 g (2 tbsp) unsweetened cocoa powder, sieved
4 Tablespoons boiling water


1. To make the sponge, put the dry ingredients into a bowl. Add the butter, milk and essence and mix to form a thick batter.

2. Pour the mixture into a buttered 900 ml (1 1/2 pt) ovenproof dish.

3. To make the sauce, mix together the brown sugar, cocoa and boiling water. Pour this sauce over the batter.

4. Bake in the oven at 180°C (350°F) Gas 4 for about 40 minutes. During cooking the chocolate sponge rises to the top, and a chocolate fudge sauce forms underneath.

5. Serve hot with vanilla ice cream.

What did you think?

49 people have helped to review this recipe. Thankyou!

posted by Roimata, GC, AUS @ 08:17PM, 6/06/08
My mother has always made this chocolate self-saucing pudding for as long as I can remember. I tried this recipe out and it tastes exactly like my moms. But instead of the walnuts, I use coconut and always double the recipe. It's so good the next day and I make smaller ones in rammikens (probably spelt that wrong). But thank you! It's brilliant!
Very Disappointed!
posted by Zehra @ 03:35AM, 5/25/09
Hi - i'm sorry but i made the pudding for a b'day dinner - and i know how to make my desserts!-followed the recipe- it looked yummy! - but tasted like farleys rusks/rich tea biscuits and chocolate sauce!-the cake was not sweet enough at all!and the sauce was okayish - it was such a let down we were looking fwd to it!I went on the comment made above!Sorry but it wasnt a good recipe!
Brown sugar
posted by anonymous @ 11:48AM, 5/27/09
For the brown sugar the sauce tastes nicer light muscovado which you can get from any sainsuburys...
black magic pudding
posted by wendy gilbert @ 02:14PM, 11/29/09
We all loved it - served with ice -cream is delicious. Will add a touch of cream with the milk to make it really super dupa. Fully recommeded.
Under-egging the pudding?
posted by Tim B @ 08:02AM, 7/01/10
I was surprised that the sponge mixture has no eggs in it. Would probably make it richer and less like rusks or Rich Tea.
posted by Janie York Uk @ 03:31PM, 9/02/10
I have just made this for my hubby for our anniversary meal. It was totally yum n we both loved it. I will def be making it again......
Surprisingly Good
posted by EJ Clarke @ 02:39PM, 9/19/10
I just spontaneously made this pudding. Substituted the chopped walnuts (didn't have any) for 85% dark chocolate chips. It turned out really well. My boyfriend liked it too and he's very fussy about chocolate puddings o only usually likes the Farmhouse Fayre ones!
I did use Green and Blacks organic cocoa, so perhaps it depends on the quality of the cocoa used as to how good it turns out?
posted by Olivia @ 01:06PM, 12/17/10
Hi I havent made the recipe yet, but I was wondering if you had to put the walnuts in?
Alternative Recipe
posted by Toffee Dodd @ 09:15AM, 2/13/11
Our family recipe includes eggs - try this mix of ingredients - a real crowd pleaser:

Serves 4
3oz sr flour
2 level tbsp cocoa
4oz butter
4oz castor sugar
2 eggs
1 tsp vanillaessence
1-2 tbsp milk to mix(go easy on this)

For the sauce
4 oz soft brown sugar
2 level tbsp cocoa
!/2 pint hot water
Which one?
posted by Emma @ 07:18AM, 3/03/11
150 ml (1/4 pt) milk
210 ml (1/4 pt) boiling water

one of these has to be wrong, but which one?

CORRECTED: Should be 4 Tbsp, Thanks for pointing that out.
Magic Choc Pud
posted by Mave @ 06:10AM, 5/15/11
I've been making the alternative recipe above for 20 years it's a family favourate! You can 1 or 2 tablespoons of Dark Rum instead of the Milk for Special Occasions and also chopped Walnuts. For the Sauce I put 4oz light brown sugar and 2 level tbsp of Cocoa Powder in a measuring jug and then top it up to 3/4 pint mark with boiling water.
Contact us
Advertise with us

Sign up to the newsletter for updates and new recipe ideas.
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved