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Mocha self-saucing pudding

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Enjoy a winning winter combo: a saucy hot chocolate pudding served with Connoisseur classic vanilla ice cream.

  • Serves8
  • Cook time40 minutes
  • Prep time10 minutes
Mocha self-saucing pudding


  • 1 cup (150g) self-raising flour
  • ¾ cup (165g) caster sugar
  • ½ cup (95g) dark choc bits
  • 2 tbs cocoa powder
  • 2 tbs instant coffee powder
  • 60g butter, melted
  • 1 cup (250ml) buttermilk
  • ⅔ cup (165g) brown sugar
  • 1½ cups (375ml) boiling water
  • 1L tub Connoisseur Classic Vanilla Ice Cream
  • Icing sugar, to dust

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 180°C. Grease a 6-cup (1.5L) ovenproof dish.
  2. Step 2

    Combine the flour, caster sugar, choc bits, half the cocoa powder and half the coffee in a bowl. Make a well in the centre. Add the butter and buttermilk and stir to combine. Pour into dish and smooth the surface.
  3. Step 3

    Sift the brown sugar and remaining cocoa powder over the pudding in dish. Combine boiling water and remaining coffee in a heatproof jug. Gently pour coffee mixture over the back of a metal spoon onto the pudding. Bake for 40 mins or until top is firm.
  4. Step 4

    Dust with icing sugar. Serve immediately with ice cream.