Self-saucing chocolate pudding recipe: Matt Preston reveals his secrets

Name: Self-saucing chocolate pudding recipe: Matt Preston reveals his secrets
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
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; Vanilla ice cream, to serve

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Prep Time: 10 minutes

Cook Time: 35 minutes

Total: 45 minutes

Servings: 6

Author : Matt Preston

chocolate family friendly kid friendly

Self-saucing chocolate pudding recipe: Matt Preston reveals his secrets

Ingredients

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1 cup (150 grams) self-raising flour1 cup (220 grams) caster sugar1/2 cup (50 grams) cocoa powder, plus extra to dust60 grams unsalted butter, melted, cooled1/2 cup (125 milliliters) milk1/2 tsp vanilla extract1 eggVanilla ice cream, to serve

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Instructions

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Step 1

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

Step 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.

Step 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.

Step 4

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

Step 5

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