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Chocolate and mint self-saucing pudding

  • 0:15 Prep
  • 0:40 Cook
  • 6 Servings


  • Melted butter, to grease
  • 150g (1 cup) self-raising flour
  • 1/2 teaspoon bicarbonate of soda
  • 2 x 35g Nestle Peppermint Crisp bars, coarsely chopped
  • 50g (1/2 cup) cocoa powder
  • 200g (1 cup, firmly packed) brown sugar
  • 80g butter, melted
  • 125ml (1/2 cup) milk
  • 1 egg
  • 500ml (2 cups) boiling water
  • Thickened cream, to serve


  • 1
    Preheat oven to 180°C. Brush a 1.5L (6-cup) capacity ovenproof dish with melted butter to grease. Combine the flour, bicarbonate of soda, peppermint crisp, half the cocoa powder and half the sugar in a large bowl.
  • 2
    Whisk the melted butter, milk and egg in a jug until combined. Add to the flour mixture and stir to combine. Spoon into the prepared dish. Use the back of the spoon to smooth the surface.
  • 3
    Sprinkle the remaining cocoa powder and sugar over the pudding mixture. Gradually pour the boiling water over the back of a large spoon onto the pudding mixture.
  • 4
    Bake for 30-40 minutes or until a cake-like top forms and a skewer inserted halfway into the centre comes out clean. Spoon into serving bowls and top with cream.

Source: taste.com.au


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