Why You’ll Love This Recipe

I love this pudding because it’s warm, gooey, and full of irresistible chocolate flavor. The Toblerone pieces melt into the sponge and sauce, creating a mix of smooth chocolate and crunchy nougat that makes every bite exciting. It’s a simple recipe with an impressive result — ideal for cozy nights in or when I want to spoil my family and friends with something extra special. The self-saucing magic means I get a rich sauce without needing any extra steps.

Ingredients

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

60 g unsalted butter
125 ml (1/2 cup) milk
100 g (1/2 cup) caster sugar
150 g (1 cup) self-raising flour
2 tbsp cocoa powder
150 g Toblerone milk chocolate, coarsely chopped
310 ml (1 1/4 cups) boiling water
155 g (3/4 cup, firmly packed) brown sugar
2 tbsp cocoa powder, extra, sifted
Double cream, to serve
Caramel spread, warmed, to serve
50 g packet mini Toblerone milk chocolate, broken into triangles

Directions

1. I preheat the oven to 180°C (160°C fan-forced). I lightly grease a 1.5 L (6-cup) ovenproof dish with melted butter and place it on a baking tray lined with baking paper.

2. I place the butter and milk in a large microwave-safe bowl and heat on high, stirring every minute, until the butter melts and the mixture is smooth.

3. I stir in the caster sugar until dissolved, then add the self-raising flour and cocoa powder. I mix until well combined.

4. I fold in the chopped Toblerone pieces, then spoon the mixture into the prepared dish and smooth the top with the back of a spoon.

5. In a large jug, I combine the boiling water, brown sugar, and 1 tablespoon of the extra cocoa. I stir until the sugar dissolves completely.

6. I gently pour this mixture over the pudding batter — I pour it slowly over the back of a spoon so it sits on top evenly.

7. I bake the pudding for 35–40 minutes, until the top is set and cake-like and a skewer inserted into the center comes out mostly clean.

8. I set it aside for 10 minutes to cool slightly, allowing the sauce to thicken underneath.

9. Just before serving, I dust the top with the remaining cocoa powder, spoon over double cream, drizzle with warm caramel, and scatter the Toblerone triangles on top.

Servings and Timing

This recipe serves 6 people. It takes about 25 minutes to prepare and 45 minutes to cook, for a total time of around 1 hour and 10 minutes. It’s perfect for serving warm straight from the oven as an after-dinner treat.

Variations

Sometimes I like to use dark Toblerone instead of milk chocolate for a richer flavor. I also love adding a splash of coffee to the sauce mixture to deepen the chocolate taste. For a nutty twist, I sprinkle chopped hazelnuts or almonds over the top before baking. If I want something a little lighter, I skip the caramel and serve it with a scoop of vanilla ice cream instead of cream.

Storage/Reheating

If I have any leftovers, I store them covered in the fridge for up to 3 days. To reheat, I warm portions in the microwave for about 30–40 seconds until hot and gooey again. The sauce thickens slightly as it cools but becomes smooth once reheated. This pudding is best enjoyed fresh, but even a day later, it’s still rich and comforting.

FAQs

What makes it “self-saucing”?

The sauce forms as the pudding bakes — the hot liquid poured on top sinks through, creating a rich chocolate sauce underneath the sponge.

Can I use other chocolate instead of Toblerone?

Yes, I can use any milk or dark chocolate, but Toblerone adds a unique nougat crunch and extra sweetness.

Can I make it ahead of time?

It’s best served fresh, but I can prepare the batter and sauce separately a few hours ahead and bake when ready.

Can I use gluten-free flour?

Yes, I replace the self-raising flour with a gluten-free version and add 1 tsp baking powder.

Can I double the recipe?

Yes, I bake it in a larger dish and increase the cooking time by about 10–15 minutes.

What if I don’t have self-raising flour?

I make my own by mixing 1 cup of plain flour with 2 tsp baking powder.

Can I make it dairy-free?

Yes, I use dairy-free butter, plant-based milk, and vegan chocolate to make it suitable for dairy-free diets.

How do I know when it’s ready?

The top should be firm and spongy, while there’s a thick sauce underneath when spooned.

Can I make individual puddings?

Yes, I divide the mixture into small ramekins and bake for about 20–25 minutes.

What can I serve it with besides cream?

It’s delicious with ice cream, custard, or even a dollop of thick yoghurt.

Conclusion

This Toblerone Self-Saucing Pudding is one of my ultimate comfort desserts — rich, gooey, and completely irresistible. The combination of soft chocolate sponge, molten sauce, and chunks of Toblerone creates pure decadence in every bite. Whether I’m making it for a dinner party or just treating myself, it never fails to impress. Warm, melty, and utterly indulgent, it’s a pudding that turns any night into something special.