This chocolate and marshmallow feast is an Australian favourite – and it’s easy to see why. It even makes its own sauce!
Prep:35 mins
Serves 10
140g butter, melted, plus extra for the dish375g self-raising flour175g caster sugar2 tsp baking powder6 tbsp cocoa powder350ml milk3 eggs, beaten1 tsp vanilla extractsingle cream or vanilla ice cream, to serve
STEP 1Butter 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.STEP 2Heat 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.STEP 3Bake 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
