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Espresso saucy chocolate pudding

Espresso saucy chocolate pudding

A shot of espresso enhances the chocolate flavour.

  • Serves 6
  • Less than 1 hour


  • ½ cup (125g) butter, softened
  • ½ cup (125g) sugar
  • 3 extra-large eggs
  • ½ cup (75g) self-raising flour
  • ½ cup (60g) cocoa powder, plus extra for dusting
  • ½ tsp (3ml) baking powder
  • Pinch salt
  • ¾ cup (180ml) boiling water
  • ¼ cup (60ml) strong prepared instant coffee
  • Vanilla ice cream, for serving
  • Raspberries, for serving (optional)


  1. Preheat oven to 180°C. Grease a round 1.2L baking dish.
  2. Cream butter and sugar together.
  3. Add eggs, one at a time, and mix well after each addition.
  4. Sift flour, cocoa powder, baking powder and salt together.
  5. Stir into egg mixture and pour into prepared dish.
  6. Stir water and coffee together and gently pour over the back of a spoon over pudding.
  7. Bake for 40-45 minutes, or until pudding is cooked and sauce has settled.
  8. Dust with cocoa powder and serve with ice cream and raspberries, if using.
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