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