Self-Saucing Chocolate Puddings Ramekin Recipe

Self-Saucing Chocolate Puddings Ramekin Recipe

Posted By: Maxwell & Williams

Rich, warm and wonderfully chocolatey, this self-saucing pudding is heavenly enjoyed straight from the oven with a dollop of ice cream or cream. This decadent dessert will delight the whole family.

Servings: 6 Ramekins
Prep: 10 minutes
Cook: 50 minutes


  • 1 cup self-raising flour
  • ½ cup brown sugar, firmly packed
  • ½ cup milk
  • ¼ cup cocoa powder
  • 1 egg
  • 60g butter, melted and cooled


  • 35g cocoa powder
  • ½ cup brown sugar, firmly packed
  • 1 ¼ cups boiling water


  1. Preheat the oven to 180°C. Grease each ovenproof ramekin dish and place on an oven tray lined with baking paper or foil, in case of any drips.
  2. Sift the flour and cocoa powder into a medium sized bowl. Add the sugar and stir to break up any lumps.
  3. Whisk together the milk, egg and butter in a jug. Add the milk mixture to the dry ingredients using the whisk to stir into a smooth batter. Pour into the prepared ramekins and smooth the surface with the back of a spoon.
  4. To make the sauce, sift the cocoa powder into a bowl, add the sugar and stir to combine. Sprinkle evenly over the surface of the batter.
  5. Pour the boiling water evenly over the cocoa and sugar mixture in each ramekin. Bake for 20-25 minutes, or until the cake topping is firm.

Serve in range of ramekins straight from the oven, with a scoop of cream or ice cream. Arrange them on one of our serving boards to take from oven to table in style.