Sticky Chocolate Pudding With Marshmallows

This chocolate and marshmallow feast is an Australian favourite - and it's easy to see why. It even makes its own sauce!

• Cooking Time Prep 35 mins
  Cook 50 mins
• Skill Level Easy
• Servings Serves 10

Nutrition per serving

• Kcalories

  583

• Protein

  7g

• Carbs

  104g

• Fat

  18g

• Saturates

  10g

• Fibre

  2g

• Sugar

  71g

• Salt

  0.95g

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
• For the topping
• 450g light muscovado sugar
• 7 tbsp cocoa powder
• 2 large handfuls marshmallows

Directions

1. 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.
2. 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.
3. 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

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