A Classic Gooey Chocolate Winter Pudding Recipe
Prep time: 10 mins | Cook time: 35 mins | Makes: 6 serves
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.
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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
Method
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First, preheat your oven to 160°C
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While the oven heats, grease a 1.5L capacity ovenproof baking dish.
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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.
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Make a 'well' in the center of the dry mix.
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In a separate bowl, whisk together our wet ingredients: melted butter, milk, vanilla extract, and egg.
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Gradually pour wet ingredients into the 'well' in the dry ingredients' bowl, and mix using a spatula.
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Once it's smooth, spread that mixture evenly into the baking dish.
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Quickly combine the remaining 1/2 cup (110g) sugar and 1/4 cup (25g) cocoa, and sprinkle over the top of the pudding mixture.
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Afterwards, carefully pour 1 cup (250ml) boiling water over the top of the pudding.
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Pop the dish into the oven and bake for 30-35 minutes, until the top is firm.
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Once it's done, pull the pudding out and let it sit for 10 minutes to cool.
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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!
