Spicy Self Saucing Chocolate Puddings



  • 125ml milk
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • a dash of fine chilli powder (adjust to your preference)
  • 50g dark chocolate
  • 85g unsalted butter
  • 15g Dutch-processed cocoa powder
  • 75g self raising flour
  • 25g almond meal (can also use hazelnut meal)
  • 75g light brown sugar
  • 75g caster sugar
  • 1 egg, lightly beaten


  • 180ml water
  • 40g unsalted butter
  • 75g light brown sugar
  • 20g Dutch-processed cocoa powder


  1. Preheat oven to 180°C and lightly grease four 1-cup (250ml) capacity bowls, ramekins or teacups.
  2. In a pot over low heat, add milk, spices, chilli, chocolate, butter and cocoa powder and stir until completely combined.
  3. In a mixing bowl, sift together the flour, almond meal and sugars and lightly stir together. Add the milk mixture and lightly beaten egg and whisk until combined.
  4. Divide mixture amongst the pudding bowls and place on an oven tray.
  5. In another pot over low heat, add water, butter, sugar and cocoa and stir until butter has melted and is all mixed together. Spoon sauce lighty and evenly over the four puddings. You don’t have to use all of the sauce if you don’t want to (just enough to cover the surface). Carefully transfer puddings to oven and bake for 25 minutes until cooked through.
  6. Rest for 5 minutes then serve and proceed to attack. Feel free to serve with ice cream and your favourite chocolate sauce.

One thought on “Spicy Self Saucing Chocolate Puddings

  1. Pingback: Chocolate Pudding With Fudge Sauce | cookingwithsapana

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