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Eggless Self-Saucing Rich Chocolate Pudding

This self-saucing fudgy, brownie-like cake which can rightly be classified as a pudding. You can serve it plain or take it a notch higher and serve it with vanilla ice cream, a classic, no-fail serving suggestion!
Course Dessert
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 Servings
Author Shireen Sequeira @ www.ruchikrandhap.com


  • 85 grams  (3/4th cup) plain flour
  • 2 teaspoons baking powder
  • 2 tablespoons unsweetened cocoa powder
  • 1/8 teaspoon salt
  • 55 grams  (1/4 cup) unsalted butter, at room temperature
  • 30 grams  6 small squares dark chocolate
  • 115 grams  (1/2 cup) white caster sugar or soft brown sugar
  • 85 ml 1/3rd cup milk
  • 1/4 teaspoon vanilla essence

For the topping:

  • 2 tablespoons instant coffee powder
  • 310 ml (1-1/4 cups) hot water (increase it to 375ml if you want a more runny pudding)
  • 100 grams  (1/2 cup) dark brown sugar
  • 70 grams caster sugar, skip it if you dislike a sweet pudding * see notes
  • 2 tablespoons unsweetened cocoa powder

To serve:

  • whipped cream
  • berries of your choice, optional


  • Preheat oven to 180 C. Grease a 9" square or round baking pan. Sift the flour, baking powder and salt into a small bowl.
  • Prepare the topping, in a bowl, make a lump-free mixture of the cocoa powder and dark brown sugar. Dissolve the coffee powder into the boiling water and let it cool.
  • Place the chocolate, butter and caster sugar in a heatproof bowl set over a pan of simmering water and stir until melted. * see notes. Remove from the heat.
  • Add the sifted flour mixture in parts to the melted chocolate mixture and stir until incorporated. Stir in the milk and vanilla extract and pour the batter into the prepared baking pan.
  • Sprinkle the topping of the dark brown sugar & cocoa mixture evenly over the pudding mixture and then pour the coffee solution over it.
  • Bake for 40 minutes and then remove the pan. Serve immediately with whipped cream and berries. The sauce will thicken as the pudding cools so serve it when piping hot (for this reason, you should plan to freshly bake and serve it)


1. If you prefer a pudding that you will serve with ice cream or want to cut down on the sweetness do feel free to reduce or skip the sugar for the topping or reduce it (but don't skip) in the batter. I reduced the sugar in the topping from 1/2 cup to 1 tablespoon when I planned to serve the pudding with ice cream. Using muscovado/dark or soft brown sugar is recommended as it enhances the taste.
2. To melt the chocolate, butter and caster sugar (step#3) we use something called as the double boiler technique . Place the 3 ingredients in a deep bowl and then place the bowl over a small saucepan with a little water in it. Bring the water to a boil and reduce it to sim. The heat will help the chocolate melt. If you are using this technique to only melt chocolate, make sure that the base of the bowl in which the chocolate is kept does not come in contact with the simmering water below or there is every chance for the chocolate to seize (turn lumpy and hard and impossible to work with).
3. If you skip the 70 grams of caster sugar in the topping you may get a pudding that is less runny, keep a eye out and remove the pudding out of the oven as soon as the pudding/cake springs up to the touch. Add this quantity of sugar if you are going to serve the pudding with fresh cream/unsweetened whipped cream. Reduce or skip it if you wish to serve the pudding with ice cream
Recipe updated on 26th April 2017 with the following changes:
1. Baking time reduced to 25-30 mins to help bake a softer and more runny pudding
2. Notes updated against the amount of sugar in the batter and topping