Sticky Chocolate Pudding With Marshmallows
Indulge in the rich and comforting flavors of this decadent chocolate self-saucing pudding. A luscious combination of moist chocolate cake and gooey marshmallows come together in this heavenly dessert. Perfect for satisfying your sweet cravings, this pudding is best enjoyed warm with a dollop of cream or a scoop of vanilla ice cream.
— Constant Cookbook
Ingredients
- 140g butter , melted, plus extra for the dish
- 375g self-raising flour
- 175g caster sugar
- 2 tsp baking powder
- 6 tbsp cocoa powder
- 350ml milk
- 3 eggs , beaten
- 1 tsp vanilla extract
- single cream or vanilla ice cream, to serve
- 450g light muscovado sugar
- 7 tbsp cocoa powder
- 2 large handfuls marshmallows
Instructions
- Butter a large baking dish (about 2-3 litres in size). Sift the flour, ½ tsp salt, caster sugar, baking powder and 6 tbsp cocoa powder into a bowl. In a separate bowl, combine the milk, melted butter, eggs and vanilla. Mix the dry and wet ingredients together, then pour into the baking dish. This can be covered with cling film and chilled for up to 24 hrs.
- Heat oven to 180C/160C fan/gas 4 and boil the kettle. Take the pudding out of the fridge and uncover, if necessary. Sprinkle the muscovado sugar and cocoa evenly over the pudding, then pour 700ml boiling water over the top.
- Bake for 35-45 mins until the pudding is puffy and firm in the centre. Scatter over the marshmallows and return to the oven for 30-second intervals until they are just melting. Serve straight away – it will be hot – with cream or ice cream
Cook Time
50M
Prep Time
PT35M
Yield
Serves 10
Nutrition
- Calories: 583 calories
- Fat Content: 18 grams fat
- Saturated Fat Content: 10 grams saturated fat
- Carbohydrate Content: 104 grams carbohydrates
- Sugar Content: 71 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 7 grams protein
- Sodium Content: 0.95 milligram of sodium
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