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Self-Saucing Chocolate Pudding (Microwave)

I have been making this delicious winter pudding for 20 plus years now.

It is a firm favourite in my house. Frozen raspberries added to the batter give it a nice twist. You can have dessert on the table in 17 minutes and all the ingredients are pantry staples.



60g butter

1 ½ cups self-raising flour

1 cup sugar

¼ cup cocoa

¾ cup milk

2 tsp vanilla

1 cup brown sugar

1/3 cup cocoa – extra

1 ½ cups boiling water

Optional- Add a cup of frozen raspberries to the batter mixture



Place butter in a microwave safe bowl. Melt on high for 1 minute. Stir in sifted flour, sugar, cocoa, milk and vanilla. Beat until smooth. Stir through frozen raspberries if using. Spoon batter into a greased baking dish. Mix extra cocoa and brown sugar together in a small bowl and sprinkle on top of the batter.


Using the back of a spoon pour hot water over the mixture. Cook on high for 12 minutes or until just cooked in the centre. Stand for 5 minutes before serving.


Serve with cream and icecream

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