Ingredients

  • 1 cup (150g) self-raising flour
  • 1 cup (220g) caster sugar
  • 1/2 cup (50g) cocoa powder, plus extra to dust
  • 60g unsalted butter, melted, cooled
  • 1/2 cup (125ml) milk
  • 1/2 tsp vanilla extract
  • 1 egg
  • Scoops of vanilla ice cream, to serve

A Classic Gooey Chocolate Winter Pudding Recipe

The wind outside may be howling, and the temperatures dropping, but on nights like these, nothing spells comfort like a sweet and warm freshly baked winter pudding. This Matt Preston self-saucing pudding recipe is a crowd favourite, and for 6 serves, you don't even need to spend any more than an hour in the kitchen.

It's not as elaborate as it sounds - taking only 45 minutes and 7 things from your pantry. So why not give it a try? Once that steam escapes the oven, and you smell its rich chocolatey aroma on a winter night, you might just thank us then.

Images & recipe via Delicious.

Method

  1. First, preheat your oven to 160°C

  2. While the oven heats, grease a 1.5L capacity ovenproof baking dish

  3. For dry ingredients, sift the 1 cup of flour, 1/2 cup (110g) of caster sugar, and 1/4 cup (25g) cocoa into a bowl and stir to combine.

  4. Make a 'well' in the center of the dry mix.

  5. In a separate bowl, whisk together our wet ingredients: melted butter, milk, vanilla extract, and egg.

  6. Gradually pour wet ingredients into the 'well' in the dry ingredients' bowl, and mix using a spatula.

  7. Once it's smooth, spread that mixture evenly into the baking dish. 

  8. Quickly combine the remaining 1/2 cup (110g) sugar and 1/4 cup (25g) cocoa, and sprinkle over the top of the pudding mixture.

  9. Afterwards, carefully pour 1 cup (250ml) boiling water over the top of the pudding.

  10. Pop the dish into the oven and bake for 30-35 minutes, until the top is firm.

  11. Once it's done, pull the pudding out and let it sit for 10 minutes to cool.

  12. Enjoy the warm pudding with a dust of cocoa and a scoop (or two) of vanilla ice cream on top. Serve immediately and bon appetit!



A Classic Gooey Chocolate Winter Pudding Recipe

FAQs

What does 'self-saucing' mean?

'Self-saucing' refers to a pudding that 'makes its own sauce'. This is made possible by the boiling water we poured over our batter; when the pudding bakes, the water combines with the sugar and cocoa to make a custardy, gooey sauce that's left underneath!

What types of pudding are there?

Pudding can go four different ways: boiled, baked, steamed, or chilled in the fridge until it gels. (If you want to give steamed pudding a try, our 8L Non Stick Pudding Steamer will help you out.)

My baking dish is too large. Can I make this in smaller batches?

Absolutely! Try out our Chocolate Pudding Cups recipe by Donna Hay, or, with a few extra ingredients, you can also make chocolate pudding souffles.

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