Microwave Self-Saucing Chocolate Pudding

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A delicious and easy microwave self-saucing chocolate pudding, made from butter, milk, brown sugar, cocoa, flour and baking powder. A quicker alternative to the oven-baked dessert.

A bowl of chocolate pudding with a scoop of vanilla ice cream is next to a larger glass dish of chocolate pudding topped with powdered sugar on a white wooden surface.

This Microwave Self-Saucing Chocolate Pudding is the ultimate quick dessert for chocolate lovers. With a rich chocolate sponge on top and a luscious chocolate sauce underneath, it's hard to believe it comes together in just minutes using the microwave. Perfect for a last-minute dessert, serve it warm with a scoop of vanilla ice cream or a dollop of cream for an indulgent treat. For an oven-baked version, check out our Chocolate and Banana Self-Saucing Pudding.

Ingredient notes:

Baking ingredients on a wooden surface: brown sugar, plain flour, cocoa powder, baking powder, vanilla extract, cream in a glass, and a bowl of cubed butter.

Cocoa powder: Used in both the batter and topping for a deep chocolate flavour and that classic self-saucing effect.
Butter: Adds richness and helps create a soft, tender pudding.
Flour: This recipe calls for plain flour, the rising agent is the baking powder. You can substitute this for gluten free flour if you need to.

Note: Scroll to the recipe card for the ingredients, quantities and the full method.

Step by step instructions:

Add the butter to a large microwave-safe bowl and microwave for 30 seconds or until melted. Pour in the milk, then microwave for a further 30 seconds to warm slightly. Add the vanilla and brown sugar and whisk until combined.

A close-up of a glass bowl containing melted butter with several unmelted chunks floating on the surface.

A metal sieve containing cocoa powder and flour is placed over a glass bowl with melted butter underneath.

Sift in the flour, baking powder and cocoa, then gently fold together until just combined.

A close-up of a glass bowl containing a mixture of ground cinnamon, granulated sugar, and melted butter.

A glass bowl containing chocolate cake batter on a lightly floured surface.

Sprinkle the brown sugar evenly over the top of the batter, then sift over the cocoa powder.

A glass mixing bowl containing a layer of cocoa powder on top of a crumbly mixture, likely dry baking ingredients being prepared.

A glass bowl containing a chocolate-brown liquid mixture with small bubbles and specks, seen from above.

Carefully pour the boiling water over the back of a spoon so it spreads gently across the surface. Do not stir.

A glass bowl with chocolate mixture sits on the turntable inside an open microwave oven.

A glass dish containing a baked chocolate dessert sits on the turntable inside a microwave oven.

Microwave on high for 8 minutes. Check the centre and cook for a further 2 minutes if needed.

A close-up of a chocolate mug cake in a glass bowl, showing a slightly uneven, moist surface with some liquid chocolate around the edges.

A glass bowl containing chocolate batter with a layer of white flour on top, placed on a rustic white wooden surface.

Leave to stand for a couple of minutes to thicken up the sauce before serving with vanilla ice cream or cream.

A bowl of chocolate lava cake topped with powdered sugar, served with a scoop of vanilla ice cream on a rustic white wooden surface.

Recipe FAQs:

Why do I pour boiling water over the top?

The boiling water combines with the cocoa and sugar topping as the pudding cooks, creating the rich chocolate sauce underneath.

Can I make this ahead of time?

This pudding is best served fresh and warm, but leftovers can be reheated in the microwave.

Can I use cream instead of milk?

Milk is recommended for the best texture, but a mixture of milk and cream can be used for a richer pudding.

Storage:

Store any leftover pudding in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave for 30-60 seconds before serving.

Top tips:

Use a large bowl or microwave-safe dish as the pudding will rise during cooking.
Every microwave varies, so start checking from 8 minutes. The pudding should be set on top but still have a sauce underneath.
Serve immediately while warm for the best texture and gooey sauce.

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Microwave Self-Saucing Chocolate Pudding

Yield: 6

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

A delicious and easy microwave self-saucing chocolate pudding made from butter, milk, brown sugar, cocoa, flour and baking powder.

Ingredients

Batter

75 g Butter
250 mL Milk
1 tsp Vanilla essence
100 g Brown sugar
225 g Plain flour
2 tsp Baking powder
¼ cup Cocoa powder

Topping

100 g Brown sugar
¼ cup Cocoa powder
2 cup Boiling water

To Serve

1 serving Vanilla ice cream (or cream)

Instructions

Add the butter to a large microwave-safe bowl and microwave for 30 seconds or until melted. Pour in the milk, then microwave for a further 30 seconds to warm slightly.
Add the vanilla and brown sugar and whisk until combined.
Sift in the flour, baking powder and cocoa, then gently fold together until just combined.
Sprinkle the brown sugar evenly over the top of the batter, then sift over the cocoa powder.
Carefully pour the boiling water over the back of a spoon so it spreads gently across the surface. Do not stir.
Microwave on high for 8 minutes. Check the centre and cook for a further 2 minutes if needed.
Leave to stand for a couple of minutes to thicken up the sauce before serving with vanilla ice cream or cream.

Notes

Use a large bowl or microwave-safe dish as the pudding will rise during cooking.
Every microwave varies, so start checking from 8 minutes. The pudding should be set on top but still have a sauce underneath.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 509Total Fat: 16gSaturated Fat: 8gUnsaturated Fat: 7gCholesterol: 40mgSodium: 333mgCarbohydrates: 82gFiber: 5gSugar: 38gProtein: 10g

Nutritional values are approximate. Please use your own calculations if you require a special diet.

Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya