Name: Sticky chocolate pudding with marshmallows
Prep time: 35 min
Cook time: 50 min
Total time: 1 h 25 min
Yield: 10
Cuisine: Australian
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

Sticky chocolate pudding with marshmallows

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

Method

step 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.
step 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.
step 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