Self-saucing chocolate pudding

Self-saucing chocolate pudding

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(3 ratings)

Prep: 20 mins Cook: 30 mins


Serves 8
Those on a gluten-free diet need not miss out on indulgent sponge desserts thanks to some clever swaps

Nutrition and extra info

Nutrition: per serving

  • kcal511
  • fat20g
  • saturates11g
  • carbs76g
  • sugars50g
  • fibre3g
  • protein8g
  • salt1.1g
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  • 100g butter, melted, plus a little extra for greasing



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 200g gluten-free plain flour
  • 50g buckwheat flour



    Buckwheat actually comes from the seeds of a plant distantly related to rhubarb …

  • 140g golden caster sugar
  • 50g cocoa
  • 1 tbsp gluten-free baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 2 tsp xanthan gum
  • 4 tbsp milky coffee, made in a mug as if you're going to drink it
  • 3 large eggs
  • 150ml milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 100g milk chocolate, broken into chunks
    Milk chocolate squares

    Milk chocolate

    mill-k chok-lit

    Milk chocolate is classically made from dark chocolate of low cocoa solid content and a higher…

  • vanilla ice cream or single cream, to serve

For the sauce

  • 200g light muscovado sugar
  • 25g cocoa


  1. Grease a 2-litre baking dish and heat oven to 180C/160C fan/gas 4. Boil the kettle. Put the flours, caster sugar, cocoa, baking powder, xanthan gum and a pinch of salt in a large mixing bowl. Whisk together the coffee, eggs, melted butter and milk, then pour onto the dry ingredients and mix together until smooth. Stir in the chocolate chunks and scrape everything into the baking dish.

  2. Mix 300ml boiling water from the kettle with the sugar and cocoa for the sauce, then pour this all over the pudding batter – don’t worry if it looks unmixed at this stage! Bake on the middle shelf of the oven for 30 mins until the surface looks firm, risen and crisp. As you scoop spoonfuls into serving bowls, you should find a glossy, rich chocolate sauce underneath the sponge. Eat immediately with vanilla ice cream or single cream.

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Comments, questions and tips

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14th Jan, 2018
Very good - We are also dairy free so I substituted lots: used rice flour for gluten free flour, sunflower oil instead of butter and almond milk instead of milk and agar instead of xantham gum but it all seemed to work. One thing though - I think I should've cooked it for 5 minutes less because there wasn't as much sauce as I'd have liked.
8th Mar, 2016
This dessert is probably rubbery due to 2top xantham gum. Not an ingredient I find necessary in gluten free desserts or cakes. Even in pastry only one tsp is necessary to bind. I'd try this recipe without the xantham gum. I've made many great cakes with gluten free flour that are no different to making with wheat flour
25th Oct, 2013
This tasted delicious but was an awful texture, very stodgy and rubbery, as is typical of lots of gluten free produce. A real shame. I also reduced the sugar in the sauce by a third and it was still sweet enough. Eat this as soon as it comes out of the oven.
13th Oct, 2013
Don't cook it/take it out of the oven much sooner than you intend to eat it. When I took it out of the oven it looked light and risen, but shrank somewhat by the time we ate it 30 minutes later. I felt this meant it was a bit denser/more rubbery than it would otherwise have been. Nevertheless, it was delicious and we will certainly be eating this again. I halved the recipe and it was easily enough for 4 hungry/greedy people. Gorgeous with Swedish Glace vanilla! (Didn't bother with buckwheat flour, just added more Doves Farm plain)
23rd May, 2013
This was superb. I couldn't find buckwheat flour, so I increased the plain flour, and everything seemed to be OK. By the way, it makes 8 huge portions or 10 reasonable ones!
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