Why You’ll Love This Recipe

I love this pudding because it’s both easy to make and incredibly rewarding. The combination of chocolate and coffee gives it a deep, mocha flavor that’s rich without being too sweet. As it bakes, a thick, glossy sauce forms underneath the sponge, so every spoonful has that perfect mix of soft cake and molten chocolate. It’s a no-fuss dessert that’s ideal for cozy nights or impressing guests with minimal effort.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

150g (1 cup) self-raising flour
4 tbsp cocoa powder
100g (1/2 cup) caster sugar
125ml (1/2 cup) milk
1 egg
70g butter, melted
80g (1/2 cup, lightly packed) brown sugar
375ml (1 1/2 cups) boiling water
1 tbsp Coles Instant Coffee Powder
Double cream, to serve

Directions

I start by preheating the oven to 180°C (160°C fan-forced). Then I brush a 1.5L (6-cup) ovenproof baking dish with melted butter and place it on a lined baking tray.

Next, I sift the flour and 2 tablespoons of cocoa powder into a bowl and stir in the caster sugar. In a separate jug, I whisk together the milk, egg, and melted butter until well combined, then pour this mixture into the dry ingredients. I use a wooden spoon to stir everything until smooth and pour the batter into the prepared dish, smoothing the top with the back of the spoon.

In another bowl, I mix the brown sugar with the remaining 2 tablespoons of cocoa powder. I sprinkle this evenly over the top of the pudding mixture. Then I dissolve the coffee in the boiling water and slowly pour it over the back of a spoon onto the pudding to avoid making holes in the surface.

I bake the pudding for about 40 minutes, or until the top looks like a soft cake and a skewer inserted halfway (not all the way down) comes out clean. Once baked, I let it rest for 5 minutes so the sauce thickens slightly before serving. I always serve it hot with a generous dollop of double cream.

Servings and Timing

This pudding serves 6 people and takes about 1 hour total — 20 minutes to prepare and 40 minutes to bake. It’s best served immediately so the warm, rich sauce stays perfectly smooth and runny beneath the cake.

Variations

Sometimes I like to add chocolate chips to the batter for extra bursts of melted chocolate. When I want a stronger coffee flavor, I increase the instant coffee slightly or use espresso powder. For a nutty twist, I sprinkle crushed hazelnuts or almonds over the top before baking. If I want a dairy-free version, I use plant-based milk and butter alternatives — it still comes out beautifully.

Storage/Reheating

If I have leftovers, I let the pudding cool completely and store it covered in the fridge for up to 3 days. To reheat, I microwave individual servings for about 30–40 seconds or warm the whole dish in a low oven at 160°C for about 10 minutes. I find that reheating brings the sauce back to life, especially if I add a splash of hot water before warming.

FAQs

Can I make this without coffee?

Yes, I can omit the coffee if I prefer a classic chocolate self-saucing pudding instead.

Can I use espresso instead of instant coffee?

Absolutely. I just replace the instant coffee and boiling water with an equal amount of freshly brewed strong espresso and hot water.

How do I make it extra chocolatey?

I add some dark chocolate chips or chunks to the batter for a richer flavor.

Can I use gluten-free flour?

Yes, I use a gluten-free self-raising flour blend for a gluten-free version — it works just as well.

Can I prepare it ahead of time?

I can prepare the batter and sauce mixture a few hours ahead, then bake it just before serving for the best texture.

Why do I pour the liquid over a spoon?

Pouring over a spoon helps the hot liquid sit on top gently, preventing holes in the sponge layer as it bakes.

How do I know when it’s ready?

The top should look set and cake-like, but if I insert a skewer halfway down, it should come out clean while the bottom stays saucy.

Can I use dark cocoa powder?

Yes, using dark cocoa gives the pudding a more intense, slightly bitter chocolate flavor.

What can I serve it with?

I love it with double cream, vanilla ice cream, or even a drizzle of caramel sauce for extra indulgence.

Can I make this in individual ramekins?

Yes, I divide the mixture between ovenproof ramekins and reduce the baking time to about 25–30 minutes.

Conclusion

This Mocha Self-Saucing Pudding is one of my favorite quick desserts — rich, comforting, and always a hit. I love how it magically creates its own sauce as it bakes, giving me a warm, fudgy treat with minimal effort. Whether I serve it at a dinner party or make it just for myself on a chilly night, it always satisfies that chocolate craving perfectly.