Microwave Chocolate Self Saucing Pudding is a quick and easy dessert recipe. Using pantry staples with a fast 10 minute cook time you will love the effortless convenience of this recipe. It has a gooey sauce and will conquer that chocolate fix you are thinking about. This microwave chocolate pudding takes 5 minutes to bring together with a start to finish recipe time of only 15 minutes (woot woot 😉👌).
🤍 Recipe Highlights
I have summarised everything that you will come to know and love (LOVE ❤) about the self saucing chocolate pudding recipe in the points below:
- Simple ingredients: you might have a number of the ingredients needed to make this chocolate pudding in your cupboard already. If not, they are all simple ingredients which can easily be sought from your local grocery store.
- Super fast: from start to finish only 15 minutes of your time is needed to make this microwave pudding. So when the craving hits the family on busy weeknights you can curb it with lightning speed.
- Chocolate pudding: haha and yummo right! This point needs no explanation 😉👍!
- Easy: everyone from beginners to advanced home cooks will be able to bring together this easy chocolate pudding recipe. We use basic steps and the process is very straight forward.
- Taste and texture: from the light fluffy pudding to the thick fudgy sauce and melted ice cream, this easy dessert will tick all of your boxes and then some!
The photo below is to show you everything you need to make the chocolate self-saucing pudding recipe. Please refer to the printable recipe card for specific ingredient measurements as well as detailed instructions.
As you can see the recipe calls for:
- Cocoa powder: we use some of this sweet chocolate powder in the pudding mixture as well as on top of the pudding to create the sauce.
- Caster sugar: we use this fine white sugar in the pudding.
- Self-raising flour: another pudding ingredient and pantry staple.
- Milk: handy to have in the fridge, but if you don't use it too often, you are best with a long life milk in the pantry that can be whipped out for recipes like this as needed.
- Vegetable oil: soft and smooth, this goes into the cake batter.
- Brown sugar: sweet and soft, we sprinkle the brown sugar over the top of the pudding and it forms the chocolate sauce as the pudding cooks.
- Boiling water: as the final step before microwaving the pudding we pour boiling water over the top. This combines with the cocoa powder and brown sugar to make the chocolate sauce.
Tasty Tip: I like to provide you with a number of substitutions and variations giving you an array of options when making the recipe. If in doubt of any of the above ingredients, or wanting alternatives, read this section (further below) before jumping into the instructions on how to make the recipe which are coming next 😉👌.
Here are the step by step instructions to make the recipe. We start by adding the flour to a large mixing bowl as you see me doing in the photos below.
- Add the self raising flour (Photo 1)
- Add the caster sugar (Photo 2)
- Then add 2 tbs of cocoa powder (Photo 3)
- Add the vegetable oil (Photo 4)
👩🍳 How to Make Microwave Self Saucing Chocolate Pudding
To make the pudding, start by adding the ingredients to a large mixing bowl. Add in the self-raising flour, caster sugar, 2 tablespoons of the cocoa powder and then the vegetable oil.
You can also use this time to grease a microwave-safe dish (6 cup capacity) with unsalted butter.
- Add the milk (Photo 5)
- Stir to combine (Photo 6)
- Pour into greased dish (Photo 7)
- Sprinkle the remaining cocoa powder on top (Photo 8)
Next pour the milk into the pudding mixture and use a wooden spoon to stir and combine.
Then transfer the wet pudding into the greased baking dish. Once done sprinkle the remaining 2 tablespoons of cocoa powder across the top of the batter as you see me doing in the photo above.
- Sprinkle the brown sugar over the top of the pudding (Photo 9)
Next sprinkle the brown sugar over the top of the pudding as shown in the photo above.
Once done, pour the hot water over the back of a spoon into the pudding.
- Pour water over the back of a spoon into pudding (Photo 10)
This softens the force of the water into the pudding by slowing down the rate and weight distribution of it.
- Microwave the pudding for 10 minutes (Photo 10)
Once the pudding looks like the photo above, you are ready to microwave it.
Simply pop it onto the turning plate and set the microwave for 10 minutes on high.
🍽 Serving Suggestions
Vanilla ice-cream or whipped cream are great go to's when it comes to serving your pudding. The contrast between the bright white and brown chocolate make the dish even more appealing!
And if you are after another use for the Candied Spiced Pecans we made the other day, then you can crush some and sprinkle them over the top of the dish adding an extra level of yum and texture like you see in the photos below.
It is a simple combination. Chocolate, chocolate sauce, ice-cream and nuts but boy oh boy is the flavor combination seriously irresistible!!
Oh the sauciness 😍. You might even want to skip dinner and head straight for dessert. And if so, I won't stop you.
I do wonder if I should feel guilty about offering you this delicious bowl of yum and telling you it will only take 15 minutes of your time as you may find it becomes a frequent go to. But in my mind, a little chocolate is never a bad thing, so I won't think twice about influencing you in such a manner 😉👌.
👍 How to Guide
How to Store
Store leftover chocolate pudding (haha! You might not have any!) in the bowl with cling wrap on top or in an airtight container in the fridge. They can be kept for 2 days and are best reheated before being consumed.
How to Freeze
I don't recommend freezing this pudding. The magic happens due to the combination of ingredients and you loose that magic when you place it into the freezer.
How to Reheat
Add leftovers to a bowl and cover with cling wrap. Then microwave on high for 1 minute increments until the dish is heated through again.
😉 Substitutions and Variations
Here are my sub ins and outs that you might be thinking about as you read the post and I will tell you if I think they will work or why they won't:
- You can use regular white sugar in place of the caster sugar if you wish too.
- If you want a hint of vanilla flavor, you can a 1 teaspoon of vanilla extract when adding the milk.
- You can dust the pudding with icing sugar (confectioners sugar) if you wish to for serving. I would not however, dust with more cocoa powder as we have enough of that in the recipe already 😉👌. (Yes too much chocolate might possibly be a thing 😂).
- Either vanilla ice cream or whipped cream will work as serving options. You can choose your favourite.
- Add some sliced fresh fruits such as strawberries, blueberries or raspberries if you wish too.
💡 Tasty Tips
Here are my top tips and tricks that I want to share with you so that you master the recipe from the get go:
- You do need to grease the baking dish before adding the wet pudding mixture to ensure that it won't stick.
- If you want to sift the flour and cocoa powder you can. If you have no time, you can skip these steps.
- When we pour the boiling water into the dish, we use the back of a spoon to slow down the flow so that it is more gently added to the baking dish.
- The pudding won't have a smooth flat surface when it is cooked. This is something to be aware of so that you are not looking for it to turn out 'cake like'.
- If pavlova is more your type of dessert try the 6 Egg Pavlova (Egg White Dessert) or slightly larger 8 Egg Pavlova 😁👌.
🤓 Frequently Asked Questions
How long does it take to cook a chocolate pudding in the microwave?
It will take 10 minutes to cook the pudding in the microwave.
Do I add sauce to the pudding after it is cooked?
No, there is no need. Due to the combination of ingredients and the way that the recipe comes together a chocolate sauce is in the midst of the pudding once it is cooked.
What do I serve with chocolate pudding?
Vanilla ice-cream or whipped cream are both excellent choices to pair with warm chocolate pudding.
😍 More Easy Sweet Recipes
If you have a sweet tooth and love to get your bake on then I have some more recipes for you that I think will be right up your alley. Try these when you are in the mood:
- Malteser Truffles
- Lemon Polenta Cake
- Marshmallow Chocolates
- Chocolate Orange Fudge
- Orange Polenta Cake
- Mint Aero Fudge
- White Chocolate Crackles
- Christmas Oreo Balls
- Malteser Rocky Road
- Coconut Bark
Microwave Chocolate Self Saucing Pudding
- 1 cup self raising flour Note 1
- ¾ cup caster sugar Note 2
- ⅓ cup/4 tablespoons cocoa powder Note 3
- ½ cup/125 ml vegetable oil Note 4
- ½ cup/125 ml milk Note 5
- ¾ cup brown sugar Note 6
- 1 ½ cups/375 ml boiling water Note 7
- unsalted butter to grease
To serve (optional):
- vanilla ice-cream
- candied spiced pecans crushed
- Grease baking dish: use unsalted butter to grease a large (6 cup capacity) baking dish and then set it aside.
- Chocolate pudding: add the self-raising flour, caster sugar, 2 tablespoons of the cocoa powder, the vegetable oil and milk to a large mixing bowl and use a wooden spoon to stir to combine.
- Transfer: transfer the combined wet pudding mixture into the greased baking dish.
- Chocolate sauce: sprinkle the remaining 2 tablespoons over the top of the wet pudding, followed by the brown sugar. Then use a large spoon, flip it and hold it above the baking dish. Gently pour the boiling water onto the back of the spoon allowing it to flow into the pudding.
- Microwave: place the chocolate pudding into the microwave and cook for 10 minutes on high. Use oven mitts to remove the pudding once cooked and place it onto a heatproof surface.
- To serve: portion into bowls and then use an ice-cream scoop to dollop vanilla ice-cream on top. Sprinkle crushed candied spiced pecans over the top.
- Note 1 - Self-raising flour: you can sift this if you wish too. But it won't make a huge difference if you don't.
- Note 2 - Caster sugar: you can use regular white sugar if you have it and not caster sugar.
- Note 3 - Cocoa powder: we use this twice in the recipe. So we add 2 tablespoons to the pudding mixture and then we add 2 tablespoons to create the sauce. ie we don't add the full ⅓ cup at any one time.
- Note 4 - Vegetable oil: you can use olive oil in place of the vegetable oil if you wish too.
- Note 5 - Milk: if you don't use fresh milk very often in your home, it can be handy to have a small long life milk cartoon in the pantry for this recipe. Then simply grab it out as necessary and its state at room temperature is fine to use.
- Note 6 - Brown sugar: this gets sprinkled over the top of the dish to help create the chocolate sauce.
- Note 7 : Boiling water: I recommend boiling the kettle (so fast!) then use the back of a large spoon to break the fall of the water into the pudding. Have a look at the process shots to see what I am saying re this point. I didn't have 3 hands, but I am showing you the back of the spoon above the bowl so you will know what I am talking about.
- Serving size: 4 people. You could stretch it to 6 but they would be small servings. Ice-cream or whipped cream help to stretch out the portions so then it it not just pudding in a bowl (which won't seem 'enough').