Self-saucing puddings are like the Harry Potter of the pudding world - it's always so magical making them!
P.S. If your chocolate craving is a 911 situation and 8.30pm is too far away, this pudding can also be cooked in the microwave for 2 minutes on full-power although you won’t get that crusty top when you plunge your spoon through the gooey toasted marshmallow…
Preheat oven to 180°C. Sift the dry ingredients into a bowl. Add the milk, butter, egg and vanilla and mix well to combine. Spoon into 4 x 1 cup-capacity oven-proof dishes and place on a baking tray. Place the extra sugar and remaining cocoa in a bowl and mix to combine. Sprinkle over the puddings and pour over the water. Bake for 10 minutes or until the tops are firm then place the marshmallows on top and bake for another 3-5 minutes until golden.
Makes 6-8 servings.
TIP: For Mocha pudding, simply replace the boiling water with freshly brewed coffee.
Recipe by Katelyn Allegra
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