A childhood favourite of mine, and still a favourite now. I’ve included the basic recipe, and a couple of variations. You can also “adult” them up a bit with a splash of kirsch, or Grand Marnier if you want.

Image of Chocolate Self Saucing Pudding with Cherries

Chocolate Self Saucing Pudding with Cherries

  • 60g butter or margarine
  • 3/4 cup milk
  • 1 tsp vanilla essence
  • 1 cup gluten free self raising flour
  • 1/2 tsp guar or xanthan gum
  • 1 tsp gluten free baking powder
  • 3/4 cup sugar
  • 1 tbsp cocoa powder


  • 3/4 cup brown sugar
  • 1 tbsp cocoa powder
  • 2 cups hot water

Variation 1

  • 1 cup of tinned morello cherries
  • optional – 1 tbsp kirsch

Variation 2

  • substitute 1/2 cup of water with 1/2 cup of orange juice and (optionally) 1 tbsp Grand Marnier
  • grated rind of 1 orange
  • Preheat your oven to 175C
  • Grease a 1 litre ovenproof dish
  • Heat butter and milk in a saucepan until the butter melts
  • Stir in the vanilla essence
  • Variation 2 – add the grated orange rind
  • Sift the dry ingredients together
  • Make a well in the middle, pour in the butter and milk mixture and stir until smooth. If it’s too stiff, mix in a little more milk. It should be like cake batter.
  • Variation 1 – pour the cherries into the bottom of the oven proof dish and (optionally) sprinkle with the kirsch
  • Pour into batter the ovenproof dish
  • Sprinkle the cocoa powder and sugar over the top of the batter
  • Variation 2 – mix the orange juice and hot water together
  • Carefully pour the hot water or water and orange juice over the cocoa and sugar
  • Bake for 40 to 45 minutes

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