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Photo of Self-saucing chocolate pudding by WW

Self-saucing chocolate pudding

Total Time
30 min
15 min
15 min
A quick peek in most Aussie pantries will uncover the ingredients for this decadent dessert. Whip it up on a cold winter night or when guests unexpectedly drop in.


White self-raising flour

½ cup(s), (75g)

Cocoa powder

2 tbs, plus extra for dusting

Brown sugar

cup(s), (75g)

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 a 1L (4-cup) capacity ovenproof dish with oil.
  2. Sift flour and half the cocoa into a medium bowl. Add half the brown sugar and mix until well combined. Make a well in the centre. Whisk spread, milk, egg and vanilla in a small bowl. Pour into flour mixture and stir to combine.
  3. Spoon mixture into prepared dish. Combine remaining cocoa and brown sugar in a small bowl and sprinkle over pudding. Carefully pour 1 cup (250ml) boiling water over pudding. Bake for 15–20 minutes or until firm to touch. Serve dusted with extra cocoa.


SERVING SUGGESTION: Add 1 x 40ml scoop low-fat no-added-sugar vanilla ice-cream per serve. VARIATION: Swap skim milk for almond milk.