Microwave Chocolate Self Saucing Pudding

5 from 10 votes

Microwave Chocolate Self Saucing Pudding has a fudgy cake batter and thick chocolate sauce. 5 mins prep, 10 mins cook, serve with ice cream.

Prep Time5

Cook Time10

Total Time15

Course: Dessert

Cuisine: Australian, Western

Keyword: microwave chocolate self saucing pudding, microwave pudding

Servings:

Calories: 113kcal

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 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 of cocoa powder 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.

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.
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').