Chocolate Self Saucing Pudding by Matt Preston
A few weeks ago I was channel surfing and I spotted Matt Preston conducting a Master Class. As I listened in to see what Matt was cooking I heard the magic words; chocolate self saucing pudding.
So I stopped surfing and tuned in. I wrote down the recipe as best I could remember it. As I wasn’t sure that I written it down correctly, I found the snippet of the show on the internet and listened again to Matt as he conducted the masterclass. Wonderfully, all the ingredients were standard pantry items. Yay!
So away I go. Yes, it really was as easy as Matt described.
When I found the replay of the show, there was also a recipe incuded. I checked it against my list of ingredients that Matt Preston described in the master class and they were different. Well the actual ingredients were the same but the quantity of some items were different. Not to put off, I made my version of the pudding following Matt Preston’s verbal recipe. I must say it worked a treat. It was a huge hit with my husband.
Next time I’ll try the written recipe provided with the replay and see how that version turns out.
This is the verbal version of the recipe for Chocolate Self Saucing Pudding by Matt Preston
For the pudding:
2 Cups Self Raising Flour
1 Cup Sugar
250 ml of Milk
120 gm Melted Butter
1/2 Cup of Cocoa ( is the best)
1 Tsp Vanilla Extract
For the sauce:
3 tblsp cocoa
2 cups boiling water
Preheat Oven to 160C
Matt used an enamel baking pan – large
In a large bowl mix together the flour, sugar, cocoa. I sifted the flour and cocoa into the bowl and added the sugar.
In a separate bowl mix together milk, melted butter and vanilla extract. Don’t mix too much, just break the egg yolk.
Add the wet mix to the dry mix and stir together.
Pour batter into the baking dish.
On top of the batter, sprinkle the sugar then the cocoa. Then pour over the top the boiling water.
Bake for 26-27 minutes until the pudding is wobbly.
Serve straight away.