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Dark Chocolate Magic Pudding (self-saucing vegan dessert)

A luxurious self-saucing chocolate pudding. It's called magic pudding and it really is. Before you put it in the oven you pour boiling water over the mixture and it magically transforms into a rich chocolate sauce under the pudding.

Self-saucing chocolate pudding in a glass bowl with a scoop of vanilla ice cream


A self-saucing pudding like this one is a strange but wonderful thing. 

You make a pudding batter that is very like a velvety cookie dough, then you top it with a mixture of brown sugar and cocoa and pour water over it.  

It's completely awash with water and you may think it's gone wrong at this point or will never work, but the water sinks through the pudding to make the most unctuous hot and rich chocolate sauce.  

It's amazing! 

I looked at lots of recipes, then tweaked the quantities and ingredients to make it a vegan dessert.  


You will bow down before me in wonder once you have tried this ultimate chocolate hit of a pudding.


I've had self-saucing pudding at the back of my mind for years now. 

I always look them and think I have to make one of these magic puddings, but never get around to making one.

The time has come!

I've been watching The Great British Bake Off and this week is pudding week. 

There was no information beyond it being pudding week, so I took that as fate and just the nudge I needed to make a dark chocolate magic pudding.
Dark Chocolate Magic Pudding (a self-saucing vegan dessert recipe)


photo: Express

For those of you living on another planet (or maybe just in another country), The Great British Bake Off or GBBO is a British institution. 

It's a TV baking show that has millions of us tuning in every week in the summer to watch twelve of Britain's best amateur bakers compete to win the title of best amateur baker (and generally go on to a sparkling career or cookbook writer and TV personality).


Here is the controversy. 

The first seven series aired on that bastion of Britishness the BBC. 

When they let it go at the end of the last series Channel 4 took up the baton or should I say whisk. 

We lost the much-beloved judge and presenter Mary Berry and our two charmingly funny hosts Mel and Sue when it moved as they were loyal to the BBC, but that is mere politics.

Celebrity baker Paul Hollywood was the only member of the team to move channel for the new show. 

Viewers were aghast and many vowed to boycott the show after it's move. 

We all waited in anticipation to see what would happen.


The new series has started and it's pretty much the same format with a original judge Paul Hollywood still in situ. 

He is joined by new judge, the marvellous Prue Leith OBE who's had a glittering career as a cookery writer, restaurant owner, journalist and presenter. 

Our new hosts are once again from the world of comedy and come in the form of Sandi Toksvig and Noel Fielding.

I have to say I'm enjoying it so far and I'm greedily hoping the BBC will start up another similar show to replace the bake off on BBC. 

What can I say, I love watching people bake!


Dark Chocolate Magic Pudding (a self-saucing vegan dessert recipe)

I thought I'd take photos at each stage so you would know what you are aiming for.

Also to make sure you don't panic when you pour that water in.

It is rather alarming, but it does work.

Trust me!


Trex for baking

Puddings like these are usually made with suet, but of course that isn't suitable for vegetarians or vegans.

There is a vegan version called Trex. There may be other's but this is the only one I've found in my local supermarket.

Dark Chocolate Magic Pudding (a self-saucing vegan dessert recipe)


This recipe uses a flax egg. 

If you're vegetarian and eat eggs, you can use a medium egg instead of a flax egg. It's up to you. 

If you are vegan or dairy free follow my guide to making the perfect flax egg.

How to make a flax egg

  1. You will need flax seeds and water to make a flax egg. Flax seeds are also called linseeds and are usually cheaper under this name.
  2. You need freshly ground flax seeds for the most effective eggs.
  3. Grind 1 tbsp of flax seeds in a pestle and mortar, blender, food processor or coffee bean grinder.
  4. In a small bowl mix the flax seed powder with 3 tbsp of water.
  5. Chill in the fridge for half an hour until thick and gloppy.
  6. Use in place of one egg in recipes.

also try - creamy rice pudding with toffee bananas or Easy Microwave Jam Sponge Pudding

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Dark chocolate magic pudding. A luxurious self-saucing chocolate pudding. It's called magic pudding and it really is. Before you put it in the oven you pour boiling water over the mixture and it magically transforms into a rich chocolate sauce under the pudding. #chocolatepudding #veganpudding #magicpudding #dessert #chocolatedessert #veganchocolatedessert

Why not serve it with a scoop of my Vegan Raspberry Ripple Ice Cream (no churn)?

magic pudding, self-saucing pudding, vegan self-saucing pudding, vegan chocolate pudding, dairy free chocolate pudding, chocolate pudding, vegan dessert, vegan pudding
Yield: 6
Author: Jacqueline Meldrum
Dark Chocolate Magic Pudding

Dark Chocolate Magic Pudding

A luxurious self-saucing chocolate pudding. It's called magic pudding and it really is. Before you put it in the oven you pour boiling water over the mixture and it magically transforms into a rich chocolate sauce under the pudding.
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min


  • 2 tbsp flax seeds
  • 160g / 1 ½ cups plain flour
  • 30g / ¼ cup cocoa powder
  • 2 tsp baking powder
  • pinch of salt
  • 50g / 3 ½ tbsp vegetable suet
  • 100g / ½ cup caster sugar
  • 125ml / ½ cup oat milk
  • 2 tsp vanilla extract
  • 165g / ¾ cup + 1 tbsp brown sugar
  • 30g / ¼ cup cocoa powder
  • 300ml / 1 ¼ cup boiling water


  1. Make the flax egg (see notes below) and leave in the fridge to thicken for half an hour.
  2. Heat the oven to 180c/160c fan/350f/gas mark 4.
  3. Combine the flour, 30g cocoa powder, salt and baking powder in a bowl.
  4. In another bowl cream together the vegetable suet and sugar with an electric or hand whisk until creamy, then whisk in the egg, milk and vanilla. Don't worry if it isn't smooth, it will be like velvet once the dry ingredients are added.
  5. Whisk in the cocoa and flour mix until you have a velvety batter, a bit like a cookie batter.
  6. Spread the batter in the bottom of a large baking dish (1 litre is a good size).
  7. Combine the brown sugar and second quantity of cocoa, then sprinkle over the pudding batter in an even layer.
  8. Pour the boiling water into a measuring jug and gently pour it over the surface of the pudding, then pop it in the oven for 30 minutes.
  9. Dust with icing sugar and serve right away (the sauce will sink into the pudding as it cools) with dairy free ice cream or custard.
  10. Enjoy!


There are 752 calories in 4 big portions or 381 in 6 portions.

You can keep leftover chocolate pudding in the fridge for 2-3 days. Th sauce will soak in but it should still be fudgy and can be warmed in the microwave.

If you can't find vegetable suet, you could use vegan butter or spread, but it won't be as light.

To make a flax egg, grind flax seeds and mix 1 tablespoon of ground flax seeds (also known as linseeds) with 3 tablespoons of water and leave in the fridge for 20-30 minutes until it becomes gloopy.



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Created using The Recipes Generator


  1. I am GOBSMACKED that you did this with a flax egg.
    *bows and claims kitchen unworthiness*
    GO, YOU!

    1. Haha! I didn't know if it would work either, but luckily it was perfect.

  2. I love using flax eggs when possible and it works so wonderfully in this pudding!

  3. That melted center is everything, and makes me want to lick the pan. Great dessert.

  4. Love how rich and chocolatey this is! Doesn't get better than that!

  5. So glad I saw this! My mom has been talking about a similar dessert for months now and couldn't find her I can show her yours and we can give it a try, woo!!

  6. This looks incredible-- and I love the simplicity of the recipe!

  7. Not a GBBO follower but can't help but think that "self-saucing" sounds a bit naughty. It's great to see so many vegan products becoming available!

  8. Well anything dark chocolate is bound to be delicious!

  9. I love puddings that self sauce, saves kitchen effort! Plus anything with chocolate in it wins in my book!

    1. I am a total fan of them too after trying this one, I will be trying other flavours now.

  10. This was my favourite pudding when I was little and I still love a good chocolate pudding. I was really happy to see that my mum's (and grandmother's) recipe didn't use eggs so it was really easy to veganise (though I have used flax eggs very successfully in other self saucing puddings) Ooh I really want a big spoonful of your pudding now!

    1. I wish I could share it with you Johanna, but apart from being half way around the world from you it's finished. I am heading off to your blog to see what self saucing puddings you have.

  11. I love cooking with Trex - it makes great pastry and is fab for Yorkshire puddings. As for this magic pudding all I can say is where's mine?? It looks amazing.

    1. Yes other people have told me it's great for pastry, but I hadn't heard about yorkshire puddings. I must try that. By the way your Yorkshire pudding wraps look awesome. I must make a veggie version.

      Sorry the chocolate pudding didn't last long!

  12. Wow Jacqueline, this looks divine!! Mouth literally watering while reading this.

  13. This is almost exactly the same as my self-saucing chocolate pudding... except mine looks like it has more sauce! :-p

    BTW, you don't need to leave the flax egg in the fridge for half an hour - you can just add the flax seed directly to the dry sponge ingredients. It saves time, and makes life easier. xx

    1. I'll have to go have a look. Thanks for the tip.

  14. How can you tell when its done?

    1. It should be springy and spongy on top as a cake would be. The timings in the recipe should help.

  15. This sounds lush, look forward to making it. Could I substitute butter for the suet, I don't have any? I could just buy some and make lots of dumplings I suppose!

    1. I've not made it with butter but think it would work fine. I use vegetable suet for this and for pastry. It makes it really light.


I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x