Chocolate Self-Saucing Pudding

Chocolate Self-Saucing Pudding

Cooking time


  1. Preheat oven to 180C. Grease a 26cm long x 19cm wide x 5cm deep capacity rectangular oven dish.
  2. Sift flour, cocoa and baking powder into a large bowl.
  3. In a separate large bowl, put olive oil, sugar, eggs, milk and vanilla, then whisk until combined.
  4. Using a whisk, gently stir flour mixture into olive oil mixture, in two batches, until a smooth batter forms. Pour into dish, then transfer onto a large oven tray.
  5. To make sauce, combine brown sugar and cocoa in a medium bowl.
  6. Sprinkle over batter then pour 2 cups boiling water over the back of a large spoon, directly over batter.
  7. Bake uncovered for 30 minutes until cake is firm, and a thick sauce has formed. Set aside for 5 minutes, then serve with cream.

Ingredients Chevron Icon

  • 1 cup self-raising flour
  • ¼ cup dutch cocoa
  • 2 tsp baking powder
  • 1/3 cup Cobram Estate Light Extra Virgin Olive Oil
  • 2/3 cup caster sugar
  • 2 eggs, lightly beaten
  • ½ cup milk
  • 2 tsp vanilla extract
  • Pouring cream, to serve


  • 1 cup brown sugar
  • 1 Tbsp dutch cocoa, sifted