Self-saucing pudding is the perfect comfort food treat on winter nights and this salted chocolate version with Murray River Sea salt is deliciously indulgent!


  • 1 cup self-raising flour
  • 1/3 cup caster sugar
  • 1/3 cup brown sugar, lightly packed
  • 2 tablespoons cocoa powder
  • Pinch Murray River Salt Flakes
  • 1/2 cup (125ml) buttermilk
  • 1 egg
  • 1 teaspoon vanilla extract
  • 30g unsalted butter, melted


  • 3/4 cup brown sugar, lightly packed
  • 1/4 cup cocoa powder
  • 1 teaspoon instant coffee granules
  • 1 1/2 cups (375ml) hot water

To Serve

  • 1 teaspoon Murray River Salt Flakes
  • 300ml double cream


  1. Preheat oven to 180oC. Lightly grease an ovenproof dish.
  2. Sift flour, caster sugar, brown sugar, cocoa and salt into a large mixing bowl.
  3. Whisk together buttermilk, egg, vanilla and melted butter. Add to dry ingredients and mix until smooth.
  4. Transfer mixture to prepared baking dish and spread evenly. In a heatproof jug, mix together brown sugar, cocoa, coffee and hot water.
  5. Pour mixture into dish over the back of a spoon. Carefully transfer the dish to a preheated oven and bake for approximately 25 to 30 minutes or until the pudding has risen.
  6. Set aside for 10-15 minutes. Sprinkle with Murray River Salt Flakes.
  7. Serve warm with a generous spoonful of double cream.

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