Print

Mocha Self-Saucing Pudding

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A rich, fudgy mocha self-saucing pudding that combines chocolate and coffee for a warm, comforting dessert with a soft sponge top and a luscious molten sauce underneath.

Ingredients

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 instant coffee powder

Double cream, to serve

Instructions

  1. Preheat oven to 180°C (160°C fan-forced). Grease a 1.5L (6-cup) ovenproof baking dish and place it on a lined baking tray.
  2. Sift the flour and 2 tablespoons of cocoa powder into a bowl. Stir in the caster sugar.
  3. In a jug, whisk together milk, egg, and melted butter. Pour into the dry ingredients and stir until smooth.
  4. Pour the batter into the prepared dish and smooth the top.
  5. In a separate bowl, combine brown sugar and remaining 2 tablespoons of cocoa powder. Sprinkle evenly over the batter.
  6. Dissolve the coffee in the boiling water. Slowly pour it over the back of a spoon onto the pudding to cover the surface evenly.
  7. Bake for 40 minutes or until the top is set and a skewer inserted halfway (not to the bottom) comes out clean.
  8. Allow to stand for 5 minutes before serving so the sauce thickens slightly.
  9. Serve warm with double cream, vanilla ice cream, or custard.

Notes

Add chocolate chips to the batter for extra richness.

Use dark cocoa powder for a deeper chocolate flavor.

Adjust coffee strength to taste or omit for a classic chocolate pudding.

For a dairy-free version, use plant-based milk and butter.

Reheat leftovers gently in the microwave or oven with a splash of water to revive the sauce.

Nutrition

Find it online: https://chocolatecoveredamy.com/mocha-self-saucing-pudding/