Matt Preston’s Chocolate Self Saucing Pudding V2

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)



  1. Preheat the oven to 160°C. Grease an 1.5L (6-cup) capacity ovenproof baking dish.
  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.
  3. In a separate bowl, whisk melted butter, milk, vanilla extract and egg. Gradually pour into the well, then fold to combine.
  4. Spread mixture evenly into prepared dish.
  5. 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.
  6. 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.

Happy cooking,



3 Replies to “Matt Preston’s Chocolate Self Saucing Pudding V2”

  1. I also noticed the online recipes differed in amounts from the verbal one.
    So bearing in mind your test and finding them both excellent, I’m curious to know which of the two you’ll be making next time?

    1. Hi Amanda, I tend to use the recipe with 2 eggs. It also uses more flour so while the taste is the same, there is more pudding. The leftovers reheat beautifully in a steam or combi steam oven. Happy cooking! Linda

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