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Self Saucing Pudding

Donal Skehan

When something like this comes around the answer doesn't matter.



  • 175 grams (6 ounces) butter, plus extra for greasing
  • 200 grams (31/2 ounces) dark chocolate, chopped
  • 3 large free-range eggs
  • 125 grams (41/2 ounces) caster sugar
  • 30 grams (1 ounce) plain flour
  • Vanilla ice cream, to serve

Let's get Cooking...

  1. Preheat the oven 180°C (350°F/Gas 4). Grease a 2 liter baking dish.
  2. Melt the butter in a saucepan. Remove from the heat and gently stir through half the chopped chocolate until melted.
  3. In a medium-sized mixing bowl, whisk together the eggs and sugar until they become pale and thick. Pour in the chocolate mixture, then sift in the flour. Add in the remaining chocolate and using a spatula, fold the mixture together until it is evenly combined.
  4. Bake 20 minutes. When cooked, the pudding should be slightly firm around the sides but the centre should still be wobbly. Serve immediately with vanilla ice cream.