A charity shop haul
This months cookery group recipes, including some invented ones

I fancied a little chocolate pudding yesterday, one of those ones that makes it own sauce. I found a recipe and set too. I’ve changed it a bit, cutting the sugar by half as it seemed too much, and it was.

Self Saucing Chocolate Pudding

Priced at Asda using mySupermarket, July 2017

150g self raising flour, value flour, 55p/1.5kg, 5p
150g sugar, 64p/1kg, 10p
30g cocoa, £1.69/250g, 20p
125ml milk, 99p/2.27 litres, 5p
Tsp vanilla extract, £1.29/35ml, 18p
30g melted butter, £1.18/250g, 14p

100g sugar, 64p/1kg, 6p
60g cocoa, £1.69/250g, 40p
425ml hot water

Total cost £1.18
Total nutrition 1514 calories, 226g carbs, 45g fat, 38g protein

Cost per portion (6) 20p
Nutrition per portion (6) 252 calories, 38g carbs, 7g fat, 6g protein

To Serve Two

35g self raising flour
35g sugar
7g cocoa
40ml milk
quarter tsp vanilla extract
7ml melted butter

15g sugar
15g cocoa
106ml water


Mix the flour, sugar and cocoa. Melt the butter and add the vanilla and milk. Mix into the flour mixture and stir well. Pour the mixture into a 2 litre oven proof dish. I added a touch more milk as the mixture was quite thick.

If you are serving 2 people, use 2 x 120ml ramekins or a small dish with a 240ml capacity


Self saucing chocolate pudding


Mix the remaining sugar and cocoa together and sprinkle over the top of the batter.

Self saucing chocolate pudding


Now trickle over the hot water.

Self saucing chocolate pudding


Bake at 190c for about half an hour. It will probably look as if it needs more cooking when you take it out, but it is the sauce bubbling about. I’ve found that even the ramekins take 25-30 minutes

Self saucing chocolate pudding


Serve on its own, with a splash of cream or a dollop of ice cream. It’s  seriously good!

Self saucing chocolate pudding


Self saucing chocolate pudding





This really hit the spot. I just had a little, which was all I wanted, with a trickle of cream. I’m not sure that the separate step of sprinkling over the sugar and cocoa, then the water is necessary. Wouldn’t it work if it was all mixed in together? I’ll try that next time.

The sugar reduction was fine, I didn’t notice at all, it was more than sweet enough. The original recipe uses dark brown sugar, but I didn’t want to.

I used a shallow dish, if you use a deeper one, it may take longer to bake through. The original recipe I was looking at said to bake it for 50 minutes, which would have been far too long for mine in this dish.

The original also said it would serve 6, which it would, and is too much for just the two of us. Many recipes I looked at also said to serve 6, and used just one egg which is difficult to scale down. The reason I started with this one was that it didn’t use an egg at all, so I can scale it down much more easily.

If there are more of you, this amount could well work for you. Hollow legged teenagers could have seconds, it’s good cold, and it looks like it would freeze alright as well.

I’ll do it again in a couple of weeks and make enough for two and let you know how it goes. Once I know it’s alright, I’ll update this post.

In the meantime, I’m wondering if I could use our bountiful loganberries somehow in a self saucing pud.

self saucing chocolate pudding




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A charity shop haul
This months cookery group recipes, including some invented ones