Salted Chocolate Self-Saucing Pudding

Recipe author:
Serves: 6 people
Prep time: 10 minutes
Cooking time: 40


  • 1 cup self-raising flour
  • 1/3 cup caster sugar
  • 1/3 cup brown sugar, lightly packed
  • 2 tablespoons cocoa powder
  • Pinch Murray River Salt Flakes
  • 1/2 cup (125ml) buttermilk
  • 1 egg
  • 1 teaspoon vanilla extract
  • 30g unsalted butter, melted


  • 3/4 cup brown sugar, lightly packed
  • 1/4 cup cocoa powder
  • 1 teaspoon instant coffee granules
  • 1 1/2 cups (375ml) hot water

To Serve

  • 1 teaspoon Murray River Salt Flakes
  • 300ml double cream


Preheat oven to 180oC. Lightly grease an ovenproof dish.
Sift flour, caster sugar, brown sugar, cocoa and salt into a large mixing bowl.
Whisk together buttermilk, egg, vanilla and melted butter. Add to dry ingredients and mix until smooth. Transfer
mixture to prepared baking dish and spread evenly.
In a heatproof jug, mix together brown sugar, cocoa, coffee and hot water. Pour mixture into dish over the back of a
Carefully transfer dish to preheated oven and bake for approximately 25 to 30 minutes or until pudding has risen.
Set aside for 10-15 minutes. Sprinkle with Murray River Salt Flakes. Serve warm with a generous spoonful of
double cream.

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