Mary Berry Magic Chocolate Pudding
This is a self-saucing chocolate pudding where the batter and sauce bake together. A simple sponge mixture goes into the dish first, followed by cocoa, sugar, and hot water poured on top. During baking, the sponge rises while the liquid sinks and thickens into a glossy chocolate sauce underneath.
- Prep Time: 15
- Cook Time: 35
- Total Time: 50 minutes
- Yield: 6
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
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Self-raising flour – 110 g (¾ cup)
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Cocoa powder – 3 tbsp (plus extra for the sauce layer)
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Caster sugar – 110 g (½ cup)
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Soft brown sugar – 90 g (⅓ cup)
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Butter – 110 g (½ cup), softened
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Milk – 150 ml (⅔ cup)
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Egg – 1 large
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Vanilla extract – 1 tsp
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Hot water – 300 ml (1¼ cups)
Instructions
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Prepare the baking dish – Lightly grease an ovenproof dish and preheat the oven to a moderate temperature so it’s ready once the batter is mixed.
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Make the sponge batter – Cream the butter and caster sugar until pale, then whisk in the egg, milk, and vanilla until smooth.
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Add the dry ingredients – Gently fold in the flour and cocoa powder to create a thick but pourable batter.
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Transfer to the dish – Spoon the batter into the prepared dish and level the surface gently.
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Create the sauce layer – Mix cocoa powder and soft brown sugar, then sprinkle evenly over the batter.
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Add hot water – Carefully pour hot water over the back of a spoon so it spreads evenly without disturbing the batter.
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Bake until set – Bake until the sponge is firm on top but still soft underneath.
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Rest briefly before serving – Allow the pudding to stand for a few minutes so the sauce thickens slightly.