Haigh’s chocolate self saucing puddings

Eat & Drink

Recipe from Haigh’s

Shop 1, 116 Grenfell Street, Adelaide SA 5000

2 Rundle Mall, Adelaide SA 5000

Shop 17 Central Market Arcade, Victoria Square, Adelaide SA 5000

Haigh’s Chocolates is synonymous with all things delicious. Haigh’s opened its flagship Beehive Corner store in Rundle Mall in 1922 and has been delighting sweet tooths ever since. Each treat is lovingly crafted at their chocolate factory which is as magical as it sounds. Nearly 10,000 kilograms of cocoa beans are roasted, ground and blended each week to produce wares that are sold at eighteen stores across Australia.

The expansive range of sweets are exceptional in their own right however are also the perfect starting point for an indulgent dessert.

Chocolate self saucing puddings

Serves: 6 people

Preparation time: 15 minutes

Cooking time: 35 minutes

Haighs dish



  • 2/3 cup (100g) gluten-free self-raising flour
  • ¼ cup (30g) almond meal
  • ¼ cup (55g) brown sugar
  • ¼ cup (25g) quality cocoa powder, sifted
  • 1 tsp baking powder
  • ¼ teaspoon salt flakes
  • 50g unsalted butter, melted
  • 2 extra-large free-range eggs, lightly beaten
  • ¾ cup (180ml) milk
  • 1 teaspoon vanilla extract
  • 75g Haigh’s Milk Pastilles*, chopped into chunks
  • Jersey cream or vanilla ice cream, to serve

For the sauce

  • 2/3 cup (150g) light brown sugar
  • ¼ cup (25g) cocoa
  • 1½ cups (375ml) boiling water


  1. Preheat oven to 180°C (160°C fan-forced) and lightly grease six 1 cup (250ml) oven proof dishes and place on a baking tray.
  2. For pudding, combine flour, almond meal, sugar, cocoa, baking powder and salt in a mixing bowl, stirring until well combined.
  3. In a large jug combine melted butter, eggs, milk and vanilla, whisking until well combined. Add to flour mixture, stirring until batter is smooth and well combined. Add chopped chocolate, stirring until just combined.
  4. Evenly divide mixture between the 6 prepared baking dishes.
  5. For sauce, combine the sugar and cocoa together in a small mixing bowl, stirring until well combined. Sprinkle mixture over the top of 6 puddings and pour ¼ cup (60ml) boiling water over top of each pudding. Bake in preheated oven for 35 minutes or until tops have risen and become cake like in appearance.
  6. Serve immediately with thickened cream or vanilla ice-cream.

NOTES: *to add extra flavour, try using Haigh’s flavoured pastilles instead of the plain (eg. peppermint, orange, coffee.)