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Photo of Individual chocolate self-saucing pudding by WW

Individual chocolate self-saucing pudding

Total Time
20 min
10 min
10 min
Sink your spoon beneath the light sponge layer to delve into the rich chcolate sauce below.


White self-raising flour

½ cup(s), (75g)

Cocoa powder

2 tbs

Brown sugar

75 g

Reduced fat oil spread

2 tbs, melted

Skim milk

¼ cup(s), (60ml)


1 medium, lightly beaten

Vanilla bean extract

1 tsp

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 180°C or 160°C fan-forced. Lightly spray four ¾-cup (180ml) capacity ovenproof dishes with oil.
  2. Sift the flour and half the cocoa powder into a medium bowl. Add half the brown sugar and mix until well combined. Make a well in the centre. Whisk the melted spread, milk, egg and vanilla in a small bowl. Pour into the well in the flour mixture and stir to combine.
  3. Spoon the mixture into the prepared dishes. Combine the remaining cocoa powder and brown sugar in a small bowl and sprinkle over the puddings. Carefully pour ¼ cup (60ml) boiling water over each of the puddings (see note). Bake for 10–12 minutes or until firm to touch. Serve.