Chocolate Self-Saucing Pudding – Sarah Gray

Makes 4-6


  • 1 cup self-raising flour (can use gluten free)
  • 2 tablespoons cocoa
  • 1/2 cup caster sugar
  • 1/2 cup dairy free milk
  • 60g dairy free margarine, melted
  • 1 teaspoon vanilla essence
  • 2 tablespoons cocoa, extra
  • 3/4 cup caster sugar, extra
  • 2 cups boiling water



  • Preheat oven to 180°C.
  • Mix dry ingredients in a bowl and make a well in the centre.
  • Stir in combined mixture of milk, margarine and vanilla and continue stirring until smooth.
  • Pour into a greased dish. Dissolve extra cocoa powder and sugar in boiling water.
  • Pour over the back of a spoon, over the cake mixture. Bake for approximately 30 minutes.


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