Soft Brown Sugar
This popular sugar is used...
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Desserts
Chocolate Self Saucing Pudding
15 mins
35 mins
Easy
4
An easy pudding you can make using staple pantry ingredients. Spongy pudding with plenty of chocolate sauce, this is guaranteed to please the whole family.
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- Ingredients
- Method
Ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 3 Tbsp cocoa powder
- ½ cup Chelsea Soft Brown Sugar (100g)
- 80g butter, melted and cooled (or Olivani Spread)
- ½ cup Meadow Fresh Original Milk (125ml)
- 1 egg, lightly beaten
- Vanilla ice cream or cream, to serve
Sauce
- ¾ cup Chelsea Soft Brown Sugar (150g)
- 2 Tbsp cocoa powder, sifted
- 1 ¼ cups boiling water (313ml)
Chelsea Products in Recipe
Reviews
332
What did you think of this recipe?
Samantha
Love This recipe so tasty and easy to make!
5
Donna
Fantastic recipe, made it for my partner and family they loved it, super easy great with vanilla icecream.
5
Casey
A delicious pudding made a million times and have enjoyed through my whole life! When making just trust the process and don't forget the vanilla ice cream!
5
Pauline Pineaha
This recipe was so easy and so delicious, my grandkids loved helping nanny to make it.
Thank you
Napier
5
Baddie
No taste what so ever, bland and way to sweet.. not fit for diabetics...
2
Ryan
I like to double the cocoa and sugar. But still my go to recipe
5
Cannot tell
Haven't tried it yet, but it looks good.
2
Charlie
Love making it for my family and friends they all like it and I do to I am 11 years old and sometimes I make it with my 8 year old brother
5
Sheryl
Outstanding recipe,so good. Everytime!!
5
Louisa
I am 11 years old and this is my fav thing to bake along with your chocolate cupcake both recipes are amazing :)
5
Method
Preheat oven to 180°C bake (160°C fan-forced). Grease a 6-cup capacity ovenproof baking dish.
Sift Edmonds Self Raising Flour and cocoa into a large bowl. Stir in the Chelsea Soft Brown Sugar.
Whisk Tararua Butter, Meadow Fresh Original Milk and egg in a jug. Slowly add to flour mixture, stirring until well combined and smooth. Spoon into baking dish and smooth the top.
Sauce
Combine the Chelsea Soft Brown Sugar and cocoa and sprinkle over the pudding. Slowly pour the boiling water over the back of a large metal spoon to cover pudding. Place dish onto a baking tray and bake for 35 to 40 minutes or until pudding bounces back when pressed gently in the centre.
Combine the Chelsea Soft Brown Sugar and cocoa and sprinkle over the pudding. Slowly pour the boiling water over the back of a large metal spoon to cover pudding. Place dish onto a baking tray and bake for 35 to 40 minutes or until pudding bounces back when pressed gently in the centre.
Serve hot with vanilla ice cream or cream.
Frequently asked questions
How does self saucing pudding work?
Self saucing pudding forms its own sauce during baking. The boiling water poured over the batter sinks through the mixture, creating a rich sauce underneath while the sponge rises to the top.
Why is my self saucing pudding dry instead of saucy?
A dry self saucing pudding usually means it was overbaked or didn’t have enough boiling water added. To keep it saucy, measure liquids carefully and bake until the sponge is just set. Don’t overcook!
Can I make self saucing pudding in advance?
You can prepare the batter and topping ahead of time, but it’s best to bake self saucing pudding just before serving. Add the hot water and bake fresh so the sauce stays warm and gooey.
Can self saucing pudding be frozen?
Yes, you can freeze self saucing pudding, but the sauce may soak into the sponge over time. Freeze in portions and reheat gently, adding extra cream or sauce before serving if needed.
Chelsea Products in Recipe
Soft Brown Sugar
This popular sugar is used...
Reviews
332
What did you think of this recipe?
Samantha
Love This recipe so tasty and easy to make!
5
Donna
Fantastic recipe, made it for my partner and family they loved it, super easy great with vanilla icecream.
5
Casey
A delicious pudding made a million times and have enjoyed through my whole life! When making just trust the process and don't forget the vanilla ice cream!
5
Pauline Pineaha
This recipe was so easy and so delicious, my grandkids loved helping nanny to make it.
Thank you
Napier
5
Baddie
No taste what so ever, bland and way to sweet.. not fit for diabetics...
2
Ryan
I like to double the cocoa and sugar. But still my go to recipe
5
Cannot tell
Haven't tried it yet, but it looks good.
2
Charlie
Love making it for my family and friends they all like it and I do to I am 11 years old and sometimes I make it with my 8 year old brother
5
Sheryl
Outstanding recipe,so good. Everytime!!
5
Louisa
I am 11 years old and this is my fav thing to bake along with your chocolate cupcake both recipes are amazing :)
5
You May Like These
ingredients
- ½ cup Edmonds Standard Grade Flour (75g)
- ¼ cup rolled oats (30g)
- ¼ cup desiccated coconut (25g)
- ¼ cup Chelsea Soft Brown Sugar (50g)
- ½ tsp mixed spice or ground cinnamon
- 75g butter (or Olivani Spread)
- 5-6 Granny Smith apples
- 2 Tbsp Chelsea Golden Syrup
- 2 Tbsp Chelsea Raw Sugar or Demerara Sugar
ingredients
- 1¼ cups pitted dates, chopped
- 1 tsp Edmonds Baking Soda
- 1¼ cups boiling water
- 60g butter, cubed and softened (or Olivani Spread)
- ¾ cup Chelsea Soft Brown Sugar or Chelsea Dark Cane Sugar
- 1 cup Edmonds Self Raising Flour
- 2 eggs
Butterscotch Sauce
- 2 cups Chelsea Soft Brown Sugar or Chelsea Dark Cane Sugar
- 250ml (1 cup) Meadow Fresh Original Cream
- 50g butter (or Olivani Spread)
- 1 tsp vanilla essence
ingredients
- 4 cups peeled, thinly sliced apples (4-5 apples)
- ¼ cup Chelsea Caster Sugar (56g)
- ½ tsp mixed spice
- ¼ cup water (60ml)
Crumble Topping
- 1 cup Edmonds Standard Grade Flour (150g)
- 1 cup desiccated coconut (100g)
- ½ cup Chelsea Dark Cane Sugar or Chelsea Soft Brown Sugar (100g)
- 75g butter (cold and cut into cubes) (or Olivani Spread)
ingredients
Pudding
- ¾ cup Chelsea White Sugar
- 1 Tbsp butter (or Olivani Spread)
- 1 cup Edmonds Standard Grade Flour, sifted
- 1 Tbsp cocoa powder
- ½ cup Meadow Fresh Original Milk
- 1 tsp Edmonds Baking Powder
Sauce
- 1 cup Chelsea Soft Brown Sugar
- 1 Tbsp cocoa powder
- 1 ½ cups boiled water
- 1 tsp vanilla essence
ingredients
- 1½ cups Edmonds Self Raising Flour
- 75g butter (or Olivani Spread)
- ½ cup Chelsea White Sugar
- Grated rind of 1 medium sized orange
- 1 cup Meadow Fresh Original Milk
- 1 cup mixed berries, fresh or frozen (defrosted)
- Chelsea Icing Sugar
Sauce
- Boiling water (enough to make up to 1¼ cups)
- Juice of 1 medium orange
- ½ cup berry or plum jam
- ⅓ cup Chelsea White Sugar
ingredients
- 1 cup plain flour
- ½ cup Chelsea White Sugar
- pinch of salt
- 1 tablespoon cocoa powder
- 1 teaspoon baking powder
- 2 Tbsp melted butter (or Olivani Spread)
- ½ cup milk
- ¾ cup Chelsea Soft Brown Sugar
- 1 Tbsp cocoa powder
- 2 cups boiling water
ingredients
- 7 cooking apples
- 1 ½ cups (190g) Edmonds Standard Grade Flour
- 1 ½ tsp Edmonds Baking Powder
- 1 tsp cinnamon
- ¾ cup Chelsea Raw Caster Sugar
- 100g butter, melted (or Olivani Spread)
- 125ml Meadow Fresh Original Milk
- 2 eggs, lightly beaten
- 1 tsp vanilla essence
- ¾ cup Chelsea Soft Brown Sugar
- 2 tsp Edmonds Fielder's Cornflour
- ⅓ cup Chelsea Golden Syrup
- 2 cups boiling water
- Chelsea Icing Sugar, to dust
- Meadow Fresh Original Cream or ice cream, to serve
ingredients
- 250g pitted dried dates, chopped roughly
- ¾ cup of warm water
- 1 tsp of bicarbonate of soda
- 125g butter, softened
- 1 cup of Chelsea Dark Cane Sugar
- 1 tsp vanilla essence
- 3 x 60g eggs
- 1 ½ cup self-raising flour, sifted
Caramel Sauce
- ⅔ cup of cream
- 50g butter, chopped
- 1 cup of Chelsea Dark Cane Sugar
ingredients
- 1 ½ cups self-raising flour
- 2 tablespoons cocoa
- ½ cup Chelsea White Sugar
- 1 cup milk
- 100 grams butter, melted
- 1 teaspoon vanilla essence
Sauce
- 2 cups boiling water
- ½ cup Chelsea White Sugar
- 2 tablespoons cocoa
ingredients
- 250g dates
- 1 tsp baking soda
- 1 cup boiling water
- 50g butter
- ½ cup Chelsea White Sugar
- ½ cup Chelsea Soft Brown Sugar
- 1 egg
- ½ cup walnut pieces
- 1 tsp vanilla essence
- 1 ½ cups flour
- ¼ tsp salt
- ¼ tsp mixed spice
Rum Syrup
- 30g butter
- ½ cup Chelsea White Sugar
- ¼ cup water
- 1 tsp rum essence
ingredients
Pudding
- 1 ¼ cups plain flour (188g)
- 1 ½ tsp baking powder
- ¼ tsp salt
- ¾ cup mashed banana (approximately 2 medium bananas)
- ½ cup Chelsea Soft Brown Sugar (100g)
- 85g butter, melted
- 1 egg
- 1 tsp vanilla extract
- 1 cup milk (250ml)
- ½ tsp baking soda
- 2 medium bananas, sliced in half lengthways
Sauce
- ¾ cup Chelsea Soft Brown Sugar (150g)
- ¼ cup Chelsea Caramel Maple Flavoured Syrup (90g)
- 1 ¼ cups boiling water (310ml)
To Serve
- Vanilla ice cream, cream or custard
ingredients
- 1 cup plain flour
- ½ cup Chelsea White Sugar
- pinch of salt
- 1 tablespoon cocoa powder
- 1 teaspoon baking powder
- 2 Tbsp melted butter
- ½ cup milk
- ¾ cup Chelsea Soft Brown Sugar
- 1 Tbsp cocoa powder, extra
- 2 cups boiling water
ingredients
- 1 ¼ cups pitted dates, chopped
- 1 ¼ cups boiling water
- 1 tsp baking soda
- 60g butter, chopped
- ¾ cup Chelsea Soft Brown Sugar or Chelsea Dark Cane Sugar
- 2 eggs
- 1 cup self raising flour
Butterscotch Sauce>
- 2 cups Chelsea Soft Brown Sugar or Chelsea Dark Cane Sugar
- 250ml cream
- 50g butter
- 1 tsp vanilla essence
ingredients
Batter
- 1 cup flour
- 2 tsp baking powder
- 1-2 tsp ground ginger
- ¼ cup Chelsea Soft Brown Sugar
- ¼ cup Chelsea White Sugar
- 50g butter
- 1 tbsp Chelsea Golden Syrup
- ½ cup milk
Sauce
- ½ cup Chelsea Soft Brown Sugar
- ½ cup Chelsea White Sugar
- 1 tbsp Chelsea Golden Syrup
- 1-2 tsp ground ginger
- 2 cups boiling water
ingredients
- 100g butter, softened
- ¾ cups Chelsea White Sugar
- 1 egg
- 1 tsp vanilla essence
- 1 ¼ cups standard flour
- 2 tsp baking powder
- 1 tbsp cocoa
- ½ cup Chelsea Soft Brown Sugar
- 1 tbsp cornflour
- ¼ cup cocoa
- 2 cups boiling water
learn about baking
How to Choose SugarFor Baking?
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