Mocha Self-saucing Pudding

clock 15 minutes + 45 minutes bowl Serves 6


  • 100g dark eating chocolate, chopped
  • 50g butter
  • ½ cup milk
  • 1 Tbsp instant coffee granules
  • 2/3 cup caster sugar
  • 1 ¼ cups self-raising flour
  • ¼ cup cocoa powder
  • ¾ cup firmly packed brown sugar
  • 2 cups boiling water
  • Icing sugar, to dust
  • Vanilla icecream, to serve
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  • 1. Preheat oven to 180°C (160°C fan forced). Grease a 1.5L ovenproof dish.

  • 2. Combine chocolate, butter, milk and coffee in a medium saucepan. Stir over a low heat until smooth. Place in a large bowl. Stir in caster sugar. Sift flour and 2 tablespoons of the cocoa powder and stir to combine. Spread mixture into prepared dish.

  • 3. Sift brown sugar and remaining cocoa over cake mixture. Gently pour boiling water over the mixture. Bake for 35-40 minutes or until centre is firm to the touch. Stand pudding for 5 minutes before serving.

  • 4. Serve dusted with icing sugar and a scoop of vanilla ice-cream on top.

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