A classic Thermomix Chocolate Self Saucing Pudding with a moist chocolate cake layer and a rich chocolate sauce hidden underneath! The perfect winter dessert.
When the weather cools down, there's no better time to make delicious and comforting winter desserts!
From crumbly, sweet pies to dessert cakes, puddings to homemade custard... and more!
Lets get baking...
Why You're Going To Love This Recipe
There's so much to love about this winter warmer dessert!
- Budget-Friendly - this Thermomix chocolate self saucing pudding is made using just a handful of basic pantry and fridge staples
- Winter Comfort Food - serve this classic pudding warm with ice-cream, cream or custard
- Suitable In All Thermomix Models - this recipe is suitable for use in all of the Thermomix models
- Old Fashioned Classic - this recipe has certainly stood the test of time... and now it's even easier to make using your Thermomix!
What You Need
Our Thermomix chocolate self saucing pudding is made using just a handful of budget-friendly basic ingredients.
For The Chocolate Pudding
- Butter - salted or unsalted butter can be used in this recipe
- Milk - I recommend using full cream (full fat) milk for the best results
- Vanilla Extract - or vanilla essence
- Egg - use a large egg, at room temperature
- Self Raising Flour - this is the rising agent in the recipe
- Cocoa Powder - use regular unsweetened cocoa powder
- Caster Sugar - a superfine sugar perfect for baking
For The Chocolate Sauce
- Extra Cocoa Powder & Caster Sugar - for sprinkling over the top
- Boiling Water
Step By Step Instructions
It's so easy to make our Thermomix chocolate self saucing pudding.
Step 1 - Make The Pudding Batter
Place the butter into the Thermomix bowl and heat until melted.
Add the egg, vanilla and milk and mix to combine.
Add the self-raising flour, cocoa powder and caster sugar and mix until combined.
Pour the batter into a greased baking dish.
Step 2 - Prepare The Sauce
Sprinkle the cocoa powder and the caster sugar evenly over the chocolate pudding batter.
Very carefully (see tips below), pour the boiling water over the top of the cocoa powder and caster sugar.
Bake for 30 minutes or until just cooked (do NOT overcook) - the pudding should be very wobbly thanks to the sauce underneath!
Serve immediately.
Expert Tips
Follow our top tips for the perfect Thermomix chocolate self saucing pudding!
- Pour the boiling water over the pudding just before cooking.
- Use a large spoon (turned over) to pour the boiling water over the pudding so that it doesn't disturb the pudding batter.
- Once baked, serve immediately (the sauce will start to soak into the pudding once cooled).
- Do NOT overcook the pudding. The cake layer should be just cooked through and wobbly, while the sauce underneath will be runny.
- Serve warm with custard, cream or ice-cream.
- This recipe can be stored in an airtight container for up to 3 days or freeze for up to 3 months. Please note: once cooled, the sauce will soak into the pudding.
FAQS
I like to turn a large spoon over the pour the boiling water over the top of the spoon. This way the boiling water slowly and gently drips onto the pudding batter.
It's important not to overcook the pudding! The cake layer should be cooked through but very wobbly (thanks to the sauce underneath).
You can prepare the chocolate pudding batter ahead of time. However, the cocoa powder, caster sugar and boiling water cannot be added until just before cooking. Once baked, serve immediately.
Related Recipes
When the weather cools down, it's time to whip up some more of our delicious winter desserts!
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Thermomix Chocolate Self-Saucing Pudding
Equipment
- Thermomix
- Oven
Ingredients
- 60 grams butter
- 125 grams milk
- 2 teaspoon vanilla extract
- 1 egg
- 150 grams self-raising flour
- 25 grams cocoa powder
- 110 grams caster sugar
- 450 grams boiling water
- 25 g extra cocoa powder
- 110 grams extra caster sugar
Instructions
- Preheat oven to 160 degrees celcius. Grease a large oven baking dish and set aside (minimum of 6 cup capacity).
- Place butter into a clean Thermomix bowl and melt for 2 minutes, 100 degrees, Speed 1. Allow to cool slightly.
- Add the milk, vanilla extract and egg and mix for 20 seconds, Speed 4.
- Add the self-raising flour, cocoa powder and caster sugar and mix for 10 seconds, Speed 4. Scrape down the sides of the bowl and mix for a further 10 seconds or until smooth.
- Pour the mixture into the prepared dish.
- Boil the water and set aside.
- Sift the extra cocoa powder over the pudding mixture then sprinkle over the extra caster sugar. Carefully pour over the boiling water.
- Bake for 30 minutes or until firm on the top. Allow to cool slightly, then dust with icing sugar or serve with ice-cream, custard or cream.
Notes
- Pour the boiling water over the pudding just before cooking.
- Use a large spoon (turned over) to pour the boiling water over the pudding so that it doesn't disturb the pudding batter.
- Once baked, serve immediately (the sauce will start to soak into the pudding once cooled).
- Do NOT overcook the pudding. The cake layer should be just cooked through and wobbly, while the sauce underneath will be runny.
- Serve warm with custard, cream or ice-cream.
- This recipe can be stored in an airtight container for up to 3 days or freeze for up to 3 months. Please note: once cooled, the sauce will soak into the pudding.
Rob says
Sounds very tasty UT one thing I don’t understand.
Pour over the (450gr) boiling water?
On top of the mixture that is the prepared dish?
Or is this au ban Marie style? Not sure what to do with 450 gram boiling water.
Tash says
The boiling water is poured over the batter that has the cocoa and sugar from the sauce ingredients sprinkled over it. The water mixes with them and forms the sauce while it bakes 🙂
Dave says
Quick & tasty. I reduced the amount of water and increased the cook time but regretted that slightly as wanted more sauce. Replaced 1/2 the caster sugar with chocolate. Also used an orange flavoured drinking chocolate instead of cocoa (needed to reduce caster sugar again). Will make again.
Jackie says
Hello
How could I flavor this to make it chocolate orange? Just some Orange rind?
Shereen says
Can this be doubled and put into individual ramikins?
Lauren Matheson says
Hi Shereen, I'm not sure if you can double this recipe as it may exceed the 'max line' of your Thermomix bowl. You certainly could make it in individual ramekins, the cooking time will be much shorter though x
SIOBHAN SMITH says
Is it meant to be so doughy before going in the pan and adding the hot water... or am I in fact just not meant to bake haha!
Lucy Mathieson says
Hi Siobhan, it should be absolutely fine! You can't really go wrong with this recipe! xx
Toni Egan says
Can this dessert be made in advance and then just add boiling water before baking.
Lucy Mathieson says
Absolutely!
Michael says
The sauce was very watery and there was no mention of how much “extra caster sugar” to add.
Lucy Mathieson says
Hi Michael, my apologies - I've added in a specific amount for the extra caster sugar now. The sauce is definitely meant to be quite liquidy - if you'd prefer it to be thicker you can decrease the amount of boiling water used (although this will obviously also decrease the amount of sauce). xx