Sticky Chocolate Pudding with Marshmallows

Name: Sticky Chocolate Pudding with Marshmallows
Prep time: 35 min
Cook time: 50 min
Total time: 1 h 25 min
Yield: Serves 10
Cuisine: australian
Ingredients: 140g butter melted, plus extra for the dish; 375g self-raising flour; 175g caster sugar; 2 tsp baking powder; 6 tbsp cocoa powder; 350ml milk; 3 eggs beaten; 1 tsp vanilla extract; single cream or vanilla ice cream, to serve; 450g light muscovado sugar; 7 tbsp cocoa powder; 2 large handfuls marshmallows

4.20 (57)

⏱ 85 mins 🍽 Serves 10 🌶 australian ✅ Easy 🏷 Dessert

This beloved Australian dessert is a self-saucing chocolate pudding, making it a wonderfully indulgent treat. The batter bakes to create a rich sauce beneath a fluffy sponge, which is then finished with melting marshmallows. It's designed to serve a crowd and is best enjoyed warm with a dollop of cream or a scoop of vanilla ice cream. The preparation can be done ahead, making it a convenient yet impressive choice for a dinner party or special occasion.

Ingredients

140g butter melted, plus extra for the dish
375g self-raising flour
175g caster sugar
2 tsp baking powder
6 tbsp cocoa powder
350ml milk
3 eggs beaten
1 tsp vanilla extract
single cream or vanilla ice cream, to serve
450g light muscovado sugar
7 tbsp cocoa powder
2 large handfuls marshmallows

Method

Grease a large baking dish, approximately 2-3 litres in capacity. Sift the self-raising flour, half a teaspoon of salt, the caster sugar, baking powder and six tablespoons of cocoa into a mixing bowl. In another bowl, whisk together the milk, the 140g of melted butter, the beaten eggs and vanilla extract. Combine the wet and dry mixtures, then transfer the batter to the prepared dish. You can cover this with cling film and refrigerate for up to 24 hours.
Preheat your oven to 180C/160C fan/gas 4 and boil a kettle. Remove the pudding from the refrigerator and take off the cling film if used. Evenly scatter the light muscovado sugar and the remaining seven tablespoons of cocoa over the batter. Carefully pour 700ml of boiling water over the entire surface.
Place in the oven and bake for 35-45 minutes, until the pudding is risen and set in the middle. Take it out and distribute the marshmallows across the top. Put it back into the oven, checking at 30-second intervals, until the marshmallows have just started to melt. Serve immediately while hot, accompanied by single cream or vanilla ice cream.

Nutrition (per serving)

Calories583 kcal

Fat18 g

Saturates10 g

Carbs104 g

Sugars71 g

Fibre2 g

Protein7 g

Sodium380 mg

Recipe details

Skill levelEasy

CategoryDessert

Cuisineaustralian