Matt Preston’s Chocolate Self-Saucing Pudding

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This delicious recipe is for the weekend after you have been ‘good’ all week! Matt Preston’s Chocolate Self-Saucing Pudding is perfect for dessert, as a midday treat, or just because you deserve it.


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



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

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.

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 2 cups (500ml) boiling water over the top of the pudding.

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

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