Chocolate pudding

The definition of indulgence.

Less than 1 hour

Serves 8

Share with friends

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email


  • 2 eggs
  • ½ cup (125g) castor sugar
  • ⅖  cup (100g) butter, melted
  • 1 cup (250ml) milk
  • ½ Tbsp (8ml) vanilla essence
  • 2 cups (300g) self- raising flour, sifted
  • ¼ cup (30g) cocoa powder, sifted
  • ½ tsp (3ml) salt
  • 1 cup (250g) brown sugar
  • ¼ cup (30g) cocoa powder and extra to serve
  • 1½ cups (375ml) boiling water


  1. Preheat oven to 180°C.
  2. Lightly grease a deep 22cm square oven dish. Whisk egg and sugar together until fluffy.
  3. Stir in butter, milk and vanilla essence.
  4. Combine flour, cocoa and salt and fold into egg mixture.
  5. Spoon into dish.
  6. For the topping, combine sugar and cocoa and sprinkle over batter.
  7. Pour boiling water over the back of a spoon to cover pudding (see here).
  8. Bake for 30-35 minutes until the sugar has formed a crust, and the centre is just cooked (it should be gooey at the bottom).
  9. Dust with cocoa; serve with berries and mint.


Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

Pineapple cauli kimchi

Kimchi, an Asian condiment, is a wonderful addition to egg-fried rice, grain salads or mayo. It takes a little time to make but not much effort from your side.

Asian chicken salad

You can substitute the sesame oil for regular vegetable oil – or chilli oil if you’re looking for an extra kick.

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.