Choc Self-saucing Pudding


I recently went to a food photography workshop; for me the take home message was "Tell a story". Sometimes I simply run out of ideas to "tell a story" with the photos I take. There are, however, a couple of stories associated with the photo above. 

Ah, yum, there's nothing better than a self-saucing pud on a cold night.

Here are the remains of a choc self saucing pud that should feed 8 but was consumed by 4.

"No, you can't finish the pud. I need to take a photo"

"Please don't make any more puddings this week" "You don't have to eat them" "But I do - I can't stop myself"

This recipe was designed specifically to be made with Bakers' Magic gluten free flour. The finished baked product will not be the same if you use another gluten free flour and you will need to adjust the recipe, particularly if the flour you're using contains rice flour.



Serves 8


150 g Bakers' Magic Gluten free flour

25 g Potato starch

1 tsp Baking powder

1/2 tsp Salt

100 g Brown sugar

25 - 35 g Cocoa

2 Eggs

155 g Milk

2 tsp Vanilla essence (optional)

75 g Butter



465 g Boiling water

210 g Brown sugar

10 g Vanilla essence (optional)

35 g Cocoa


Cocoa - The colour, fat content & quality of cocoa will vary between brands because of this I have specified the amount of cocoa as a range. If the brand of cocoa you have is not that strong use 35 g in the pudding. If you have a rich dark cocoa you may want to use 25 g (or slightly more).  




Turn oven on to 170 C.

Grease an oven proof pudding basin or baking dish. My dish is 12 cm x 12 cm with a height of 7 cm.


Mix together Bakers' Magic Gluten free flour, potato starch, baking powder, salt, brown sugar & cocoa in a mixing bowl. Get rid of any lumps in the brown sugar & cocoa. I usually put them all in a Thermomix & mix them for a couple of seconds on speed 7. 

Melt the butter. Warm the milk a little & mix it with the melted butter. We don't want the butter to solidify. Add in the vanilla essence & egg. Whisk with a fork to combine.

Pour the wet ingredients onto the dry ingredients.

Using a spoon combine the ingredients until a uniform dough forms.

Transfer the batter to the greased dish.


Combine the ingredients for the sauce. Getting rid of any lumps.

Gently pour the sauce over the top of the pudding batter. I usually hold a spoon closely over the batter & pour the sauce on to the spoon. 

Put it in the oven & bake it at 170 C for approximately 30 - 35 mins.

Bring the pudding out of the oven & allow it to cool down a little before serving with cream and/or ice-cream.

Simply enjoy!