Version 2 of the super easy Chocolate Self Saucing Pudding by Matt Preston
After the success of my first go at making Matt Preston’s take on this classic dish, I tried the”written recipe” version I referred to in my earlier post.
Well, even though this version has less flour and only 1 egg, the mix looked the same going into the oven. The result was just as tasty as version 1! In fact Dougie and I couldn’t tell the 2 apart in taste or texture.
- 1 cup (150g) self-raising flour
- 1 cup (220g) caster sugar (half for the mix, half to sprinkle on top)
- 1/2 cup (50g) cocoa powder, plus extra to dust (half for the mix, half to sprinkle on top)
- 60g unsalted butter, melted, cooled
- 1/2 cup (125ml) milk
- 1/2 tsp vanilla extract
- 1 egg
- 2 cups boiling water ( to pour over top of mixture)
- 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.
Both versions of Matt’s recipes work and are easy to make and equally delicious. I wonder if Matt Preston is aware that of the 2 variations to his recipe. It doesn’t seem to affect the outcome.
If you’ve never tried this dessert and you love chocolate, give it go.