Donna Hay’s self-saucing chocolate puddings

Simple to make and always handy to have the ingredients in the pantry. This yummy recipe is always a family fave!


  • ½ cup (75g) plain flour
  • 1½ tablespoon hazelnut meal
  • ¼ cup (45g) brown sugar
  • 1½ teaspoon baking powder
  • 3½ tablespoons cocoa powder, sifted
  • ½ cup (125ml) milk
  • 35g butter, melted
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla extract
  • ½ cup (90g) brown sugar, extra
  • 1 cup (250ml) boiling water


  1. Preheat oven to 180°C (355°F). Sift the flour, hazelnut meal, sugar, baking powder and 2 tablespoons of cocoa into a bowl. Add the milk, butter, egg and vanilla and mix well to combine.
  2. Spoon into 4 x 1 cup-capacity (250ml) oven-proof dishes and place on a baking tray.
  3. Place the extra sugar and remaining cocoa in a bowl and mix to combine. Sprinkle over the puddings and pour over the water. Bake for 12–15 minutes or until the tops are firm. Makes 4 

Note: This is a ‘mix and bake’ recipe as the mixture doesn’t keep!

Photography of puddings: Chris Court