Chocolate Quick Dessert

Matt Preston's self-saucing chocolate pudding

Name: Self-saucing chocolate pudding recipe: Matt Preston reveals his secrets
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6
Ingredients: 1 cup (150g) self-raising flour; 1 cup (220g) caster sugar; 50g cocoa powder; 60g unsalted butter, melted, cooled; 1/2 cup (125ml) milk; 1/2 tsp vanilla extract; 1 egg; Vanilla ice cream, to serve

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by Matt Preston

delicious. senior editor

Feb 23, 2024

"When I arrived in Australia over 20 years ago, I was blown away with this country’s love of a good chocolate pudding, sticky date pudding with butterscotch sauce and the rightfully venerated lemon delicious! That same self-sauciness blesses this pudding that’s based on a recipe found in a vintage cookbook from Victoria." – Matt Preston

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

Method

1.

Preheat the oven to 160°C. Grease an 1.5L (6-cup) capacity ovenproof baking dish.
2.

Sift the flour, 1/2 cup (110g) sugar and 1/4 cup (25g) cocoa into a bowl and stir to combine. Make a well in the centre. In a separate bowl, whisk melted butter, milk, vanilla extract and egg. Gradually pour into the well, then fold to combine.
3.

Spread mixture evenly into prepared dish. Combine remaining 1/2 cup (110g) sugar and 1/4 cup (25g) cocoa and sprinkle over the top of the pudding. Carefully pour 1 cup (250ml) boiling water over the top of the pudding.
4.

Bake for 30-35 minutes until the top is firm. Stand for 10 minutes to cool slightly.
5.

Dust the warm pudding with extra cocoa and serve immediately with vanilla ice cream.