Why You’ll Love This Recipe

I love this recipe because it’s quick to prepare but feels so special. The combination of brown sugar, cocoa, and hazelnut spread gives it that deep, nutty chocolate flavour, while the self-saucing magic makes it wonderfully moist and rich. It’s a one-bowl dessert that requires minimal effort — perfect for cosy nights or when I want to impress guests without spending hours in the kitchen.

Ingredients

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

50 g Butter, melted
1/2 cup Milk
1 tsp Vanilla extract
1 cup Brown sugar
1 cup Self-raising flour
1/2 cup Hazelnut spread (such as Nutella)
2 tbsp Dutch–processed cocoa powder, plus extra to serve
Vanilla bean ice cream, to serve
Extra 1/3 cup Nutella, warmed, to serve
Chopped toasted hazelnuts, to serve

Directions

I start by preheating the oven to 180°C (160°C fan-forced) and greasing a 2-litre (8-cup-capacity) baking dish.

In a large bowl, I combine the melted butter, milk, vanilla extract, half the brown sugar, self-raising flour, and the Nutella. I mix until smooth, then spread the batter evenly into the prepared baking dish.

Next, I make the sauce by whisking together the cocoa powder, remaining brown sugar, and 1 2/3 cups of boiling water in a large jug until the sugar dissolves. Carefully, I pour this mixture over the back of a large metal spoon onto the pudding batter — this helps create the sauce layer underneath as it bakes.

I bake the pudding for about 45 minutes, or until the top is firm and set but the sauce underneath is still gooey. I let it stand for 15 minutes before serving to allow the sauce to thicken slightly.

Finally, I dust the top with a little extra cocoa powder, then serve it warm with a scoop of vanilla ice cream, a drizzle of warmed Nutella, and a sprinkle of chopped toasted hazelnuts.

Servings and Timing

This recipe serves 6.
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Variations

I sometimes add a handful of chocolate chips to the batter for an even more decadent dessert. For a twist, I replace half the milk with strong brewed coffee to enhance the chocolate flavour. If I want it extra nutty, I swirl through a spoonful of peanut butter before baking. For a festive touch, I add a pinch of cinnamon or orange zest to the batter.

Storage/Reheating

I store leftovers in the fridge, covered, for up to 3 days. When reheating, I microwave portions for about 30–40 seconds until warm and gooey again. I don’t recommend freezing it, as the sauce texture can change once defrosted. This pudding tastes best fresh and warm straight from the oven.

FAQs

How does the pudding make its own sauce?

The hot water mixture creates steam as it bakes, forming a rich chocolate sauce underneath the sponge layer.

Can I use a different hazelnut spread?

Yes, any smooth chocolate-hazelnut spread works well.

Can I make this ahead of time?

I prepare the batter ahead, but bake it just before serving for the best texture and sauce consistency.

Can I make it dairy-free?

Yes, I use plant-based butter, non-dairy milk, and a dairy-free chocolate spread.

Can I use plain cocoa powder instead of Dutch-processed?

Yes, but the flavour will be slightly less intense — I just add an extra teaspoon for richness.

How do I know when it’s done?

The top should be firm and springy, while the pudding underneath should still feel soft and saucy.

Can I serve it cold?

It’s best served warm, but I’ve enjoyed leftovers cold too — the texture becomes fudgier.

Can I use gluten-free flour?

Yes, a good 1:1 gluten-free self-raising flour substitute works well in this recipe.

What can I serve it with besides ice cream?

I love it with whipped cream, custard, or even a spoonful of Greek yoghurt for contrast.

Can I make it in individual ramekins?

Yes, I divide the mixture into six small ovenproof dishes and reduce the baking time to about 25 minutes.

Conclusion

I love this Nutella self-saucing pudding for its comforting, gooey richness and how effortlessly it comes together. It’s a warm, decadent treat that’s sure to satisfy any chocolate lover. Whether I serve it for a dinner party or a quiet night in, this pudding always delivers that perfect mix of soft cake and molten chocolate sauce — pure dessert bliss.