Now that the weather is starting to cool down, I’m craving something comforting in the evenings. A good cup of tea is the foundation, we’ve been loving the Bennetts chocolate we’ve started stocking, and recently incorporated it into a delicious self-saucing dark chocolate pudding.

I mean, come on… it’s hard to turn down an easy chocolate self-saucing pudding. It’s a rustic, no fuss dessert that relies on basic pantry staples, yet tastes like you’ve put in more work than you have. The magic, of course, is in the "liquid gold" sauce that forms at the bottom of the dish while it bakes.

I’ve shared our go-to recipe below. It’s a simple, one-bowl process that doesn't require any fancy equipment—just good cocoa and a bit of real dark chocolate for that extra depth of flavour.

Easy Chocolate Self-Saucing Pudding

A rustic, gooey classic made with everyday pantry staples.

Ingredients

The Pudding

• 1 cup plain flour

• 2 tbsp cocoa powder

• ½ cup sugar (caster if you’ve got it)

• 1 tsp baking powder

• Pinch of salt

• ½ cup milk

• 60g butter, melted

• 100g real dark chocolate, roughly chopped (we used Bennetts)

The Sauce

• ½ cup brown sugar

• 2 tbsp cocoa powder

• 1½ cups boiling water

Method

1. Prep: Preheat your oven to 180°C (170°C fan-forced). Lightly grease a medium-sized baking dish with butter.

2. Mix Dry: In a large bowl, whisk together the flour, cocoa, sugar, baking powder, and salt. Tip: If using regular granulated sugar, give it a good whisk to ensure the larger grains are evenly distributed.

3. Combine: Pour in the milk and melted butter. Stir until just combined—don't overwork it. Fold through the chopped chocolate chunks.

4. Spread: Spoon the batter into your prepared dish and smooth the top.

5. The Sauce Layer: In a separate small bowl, mix the brown sugar and cocoa. Sprinkle this mixture evenly over the top of the batter.

6. The Pour: Carefully pour the boiling water over the back of a large spoon to avoid making a "crater" in the batter. Do not stir.

7. Bake: Bake for 30–35 minutes. The top should be firm, but it should still feel a bit "wobblier" than a standard cake.

8. Rest & Serve: Let it sit for 5–10 minutes to allow the sauce to thicken. Serve warm, making sure to scoop nice and deep to get the goodness at the bottom.

I find this goes best with a robust black tea like our Kiwi Breakfast or even a spicy Chai to cut through the richness of the chocolate.

Happy baking!

Mark

P.S. If you make this, please tag us @websters.tea in a photo of your brew and pudding on Instagram— we’d love to see how it turns out for you.