Sticky chocolate pudding with marshmallows

Sticky chocolate pudding with marshmallows

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(41 ratings)

Prep: 35 mins Cook: 50 mins Plus overnight chilling if you like


Serves 10
This chocolate and marshmallow feast is an Australian favourite - and it's easy to see why. It even makes its own sauce!

Nutrition and extra info

Nutrition: per serving

  • kcal583
  • fat18g
  • saturates10g
  • carbs104g
  • sugars71g
  • fibre2g
  • protein7g
  • salt0.95g
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  • 140g butter, melted, plus extra for the dish



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 375g self-raising flour
  • 175g caster sugar
  • 2 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 6 tbsp cocoa powder
  • 350ml milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 3 eggs, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 tsp vanilla extract
  • single cream or vanilla ice cream, to serve



    The sun-dried seed pod of a type of climbing orchid, vanilla has an inimitable soft, sweet…

For the topping

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


  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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Comments, questions and tips

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30th Apr, 2012
Gorgeously gooey chocolate pud. Was amazed at the amount of sugar and the boiling water very odd! It turned out perfect and will defo make again but will leave off marshmallows they were too sweet.
15th Apr, 2012
not sure where I went wrong but because I followed the recipe to the letter. I ended up with a nice light sponge but a puddle of chocolate water in the base. For my tasted, this lacked something (chocolate) - won't be making this again
13th Mar, 2012
Has anyone tried halving this recipe? There are only three people in my family, so a dish for ten will be far too big! If anyone has, could you please tell me how this affects cooking time? I was thinking of dividing it by three, but the same theory would apply. Thanks, it sounds yummy!
26th Feb, 2012
I tried this as I had all the ignreidents (except for the marshmallows which I didn't bother with). Very easy prepare ahead recipe. I did a third of the recipe and it was enough for three fairly large portions. I didn't use as much of the topping as the recipe stated as it just looked like an insane amount of sugar - I used about two thirds as much as I should have done and about 50 mls less water but it still made a lovely sauce. It wasn't quite 'chocolately' enough though - next time I will add some chocolate chips and I like the idea of adding orange zest too.
21st Jan, 2012
ABSOLUTLY AMAZING ive never really made cakes before and being a mallows lover i thought id try this, it was so so easy, and i was so amazed even me (a none cooker) could make somethig so yummie! it went in a flash. i did feel very odd pouring water all over my cake, but that what it said.....and WOW. DEFO WORTH A TRY. PS USE PRINCESS MARHSMALLOWS!!! YUM YUM
26th Dec, 2011
Great store cupboard recipe for a large crowd. I don't use the marshmallows as my family doesnt like melted ones. Sauce could do with being a bit thicker. Very rich dessert
16th Dec, 2011
This dish went down an absolute storm with my children (ages, 25, 24, 22, 20). I followed the recipe exactly and was very concerned when I poured the boiling water on the top. I thought no way is this going to work. To my absolute amazement 45 minutes later, it had transformed into this lovely pudding. I served it with plain vanilla icecream and it was absolutely delicious. I didnt put the marshmallows on like others have said as I dont think it needs it. I am going to do this again on Christmas day for those who dont like Christmas Pudding. I like others hadnt realised the receipe was for 10 people and I had a lot left over. Will probably reduce by half next time. Dont hesitate to give this a try. You wont be disappointed.
7th Nov, 2011
Don't usually comment but was so disappointed with this, which had seemed so promising. Tasted of flour & cocoa powder, and the "muddy pond" effect was rather off-putting. What a waste ! Binned it.
6th Nov, 2011
Made this today, absolutely lovely but still cleaning out the bottom of the oven. I used a 3ltr dish and it still came over the sides. Will definately make it again though.
6th Nov, 2011
This type of self-saucing puds is my family's favourite and I usually use an ancient recipe from a 1960s The Times cookbook or the Nigella version with chilli in. However, my kids saw this and wanted me to do this instead. It makes a gigantic pudding (use a 3l dish) but it was really sweet and the marshmallows added nothing except extra sugar. Mine just puffed up on the top and didn't melt so it looked a bit bizzare when it came out of the oven. Bit disappointing.


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