Self-saucing chocolate pudding recipe

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serves: 6
Skill: easy
Cost: cheap
Prep: 30 min
Cooking: 30 min
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  • Self-saucing chocolate pudding is a mouth-watering treat for the whole family. Ready in just an hour, this sticky sweet pud serves up to 6 people and is rich and gooey with a creamy chocolate sauce. Push the boat out and serve this self-saucing pudding with a generous spoonful of custard or cream.


    • 1tsp sunflower oil
    • 410g can prunes in natural juices, drained and pitted
    • 6tbsp granulated sweetener- stevia based
    • 2 medium free range eggs
    • 1tsp vanilla paste
    • 160g self-raising flour
    • ½ tsp baking powder
    • 20g cocoa
    • 75ml semi skimmed milk
    • For the sauce:
    • 150g light muscovado sugar
    • 20g cocoa, sifted


    • Heat oven to 180C/gas 4. Rub a 1.5 litre ovenproof dish with the oil. Make the sauce.

    • Put prunes in a food processor or use a stick blender to whizz to a smooth purée. Put sugar and cocoa in a pan with 250ml water, bring to the boil and simmer for 3 mins.

    • Add remaining cake ingredients and mix well until combined. Spoon into the dish. Pour the sauce over the cake batter – don’t worry, magic happens in the oven and the sauce will sink to the bottom! Bake for 25-30 mins until the cake fells slightly springy to the touch. Remove from oven and leave for 10 mins for the sauce to thicken.

    Top tip for making Self-saucing chocolate pudding

    Before serving leave the pud to sit for about 10 mins so the sauce can thicken.

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