Chocolate self-saucing pudding topped with mirzam dark chocolates

Chocolate self-saucing pudding topped with mirzam dark chocolates

15 mins Prep · 30 mins Cook

There’s nothing better than making your own chocolate pudding. This one is super easy, and it also has a neat trick that adds to its flavour and appearance

Created by Spinneys
Prep time 15 minutes
Cook time 30 minutes
Serves 6
Cuisine American
Diet Family Friendly
Preparation Easy
Nutrition (per serving)
Calories 551
Fat 20g
Saturates 11g
Protein 9g
Carbs 88g
Sugars 57g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

Download PDF

Preheat the oven to 180ºC, gas mark 4.


Sift the flour, almonds, 90g of sugar, baking powder and 35g of cocoa into a large bowl.


Add the milk, melted butter, egg and vanilla, and mix well to combine.


Pour the mixture into a lightly greased 26cm x 20cm x 4cm ceramic ovenproof dish.


To make the chocolate sauce, combine 180g of sugar and 18g of cocoa in a small bowl and sprinkle over the pudding mixture.


Place the pudding in the oven and pour the boiling water over the back of a spoon over the pudding and bake for 30 minutes, or until the top is firm.


Remove from the oven and while still hot, place the chocolate slabs carefully on top.


Allow to melt for 2-3 minutes then serve immediately with ice cream or cream.



If the chocolate slabs don’t melt as desired, pop the pudding, with the bars on top, back in the oven with the door open for 2 minutes, or until slightly melted.