Chocolate Baking Dessert

Chocolate and dulce de leche self-saucing pudding

Name: Chocolate and dulce de leche self-saucing pudding recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8
Ingredients: 85g unsalted butter, melted, plus extra, to grease; 150g plain flour; 3 tsp baking powder; 30g dark cocoa powder, plus 2 tbs extra, to sprinkle; 125g brown sugar; 3/4 tsp salt flakes, plus extra, to sprinkle; 2 large eggs, whisked; 180ml milk; 1 tsp vanilla extract; 110g dulce de leche; 250ml water; Ice cream or thickened cream, to serve

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40m

Chocolate and dulce de leche self-saucing pudding — Brett Stevens

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by Elizabeth Hewson

CHEF

Feb 27, 2026

“Puddings are, without a doubt, one of my favourite desserts, and they sum up my cooking – and my personality – well, perfectly. They’re indulgent yet unpretentious. Simple, satisfying; they’re not about the pursuit of perfection – they are a way of bringing joy, comfort and that grounded, homey satisfaction to the table. This pudding is pure comfort. It’s rich, but balanced by the salty lick of caramel. I like to finish it with extra dulce de leche, so everyone knows the magic hiding inside that puffed, chocolate treasure chest.” – Elizabeth Hewson.

You’ll need a 28cm (top) 2L-capacity cast-iron pan or 2L-capacity baking dish for this recipe.

85g unsalted butter, melted, plus extra, to grease
1 cup (150g) plain flour
3 tsp baking powder
30g dark cocoa powder, plus 2 tbs extra, to sprinkle
1/2 cup (125g) firmly packed brown sugar, plus 1/2 cup (125g) extra
3/4 tsp salt flakes, plus extra, to sprinkle
2 large eggs, whisked
3/4 cup (180ml) milk
1 tsp vanilla extract
1/3 cup (110g) dulce de leche, plus extra, to serve
1 cup (250ml) boiling water
Ice cream or thickened cream, to serve

Method

1.

Preheat oven to 180°C/160°C fan-forced. Grease a 28cm (top) cast-iron frypan or 2L-capacity baking dish with extra butter, then place on a baking tray (to catch any overspills)
2.

Sift the flour, baking powder and cocoa into a mixing bowl, then add ½ cup (125g) brown sugar and ¼ tsp salt flakes. Add eggs, milk, melted butter and vanilla and mix with a wooden spoon until just combined. Pour batter into prepared pan or dish. Dollop over the dulce de leche, then, using a butter knife, swirl through the mixture slightly to create a marbled effect.
3.

For the topping, mix together the extra ½ cup (125g) sugar, extra 2 tbs cocoa and ½ tsp salt flakes. Sprinkle mixture over the pudding. Then, using the back of a large spoon to break the fall, pour the boiling water over the pudding.
4.

Bake for 40 minutes, or until the pudding springs back when touched. You can also check if it’s done by inserting a skewer – the tip may come out wet from the gooey sauce, but you’ll still be able to tell if the cake is cooked on top. Remove from oven, spoon over a few extra dollops of dulce de leche and sprinkle with salt flakes.
5.

Let pudding stand for a few minutes before serving with a generous dollop of ice cream or thickened cream.