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.
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:
- 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.
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.
Recipe FAQs:
The boiling water combines with the cocoa and sugar topping as the pudding cooks, creating the rich chocolate sauce underneath.
This pudding is best served fresh and warm, but leftovers can be reheated in the microwave.
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.
Related Recipes:
Made this recipe?
Please click on the stars below to rate it or, write a review!
Microwave Self-Saucing Chocolate Pudding
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: 1Amount 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.
If you don't already follow me, head over to my Instagram, Facebook or TikTok pages to keep up to date with all my new recipes.
Vanya
Georgina says
Thank you
Melanie Leolahi says
I’ve been making this in the oven for years! Definitely going to try a 8minute microwave version
Thank you!
VJ cooks says
Awesome! Let me know how you get on!
Carolyn says
Hi VJ. I used to make this ages ago and in the microwave and from memory it is a softer version of the oven cooked one? I guess it just depends on which sort of crust you prefer but these days I'm going to continue to cook it in the microwave as you still get the same flavour. I made your apricot crumble oh yum, was it good or was it good? I added walnuts into the crumble, just awesome
Bek says
Would oil or margarine work instead of butter? I’m lactose intolerant. Sometimes the swap is fine and sometimes it really affects texture/richness to make the substitution.
VJ cooks says
Oh I haven't tried that sorry.