I thought I knew chocolate pudding until Australia proved me wrong: darker, richer, gloriously gooey, and capable of stopping the whole table mid-sentence.
I’ve been hooked on Australia’s chocolate pudding obsession since I first landed here, and honestly, I get it. I love the way a spoon cracks into that dark, glossy sauce and drags up soft cake underneath.
No fuss. Just cocoa powder doing its bitter, bossy work, with vanilla ice cream melting into the edges like it knows exactly where it belongs.
And that first mouthful? Ridiculous.
I adore how it swings between rich and sweet without apologising. But the real thrill is the sauce pooling at the bottom, waiting for the last scrape of the bowl.
Every single time, too.
Ingredients
- Butter makes it rich and soft, with that proper homemade cake vibe.
- Caster sugar keeps the sponge sweet without feeling gritty or heavy.
- Eggs hold everything together and give the pudding a bit of bounce.
- Vanilla brings warmth, so the chocolate doesn’t taste flat or boring.
- Self raising flour gives lift, making the top cakey instead of stodgy.
- Cocoa powder adds the chocolate hit, simple but totally necessary.
- Milk loosens the batter, so it bakes up tender and spoonable.
- Brown sugar makes the sauce deeper, stickier, and a little caramelly.
- Extra cocoa in the sauce means more chocolate where it counts.
- Boiling water feels weird, but it’s what makes that saucy bottom happen.
- Plus, cream or ice cream cuts the richness and makes it feel special.
- Basically, it’s cozy, chocolatey comfort food without trying too hard.
Ingredient Quantities
- 125 g unsalted butter, softened
- 3/4 cup caster sugar (about 165 g)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup self raising flour (about 150 g)
- 2 tablespoons cocoa powder, sifted
- 1/2 cup milk (about 125 ml)
- 3/4 cup brown sugar, firmly packed (about 165 g)
- 1/2 cup cocoa powder for the sauce (about 50 g)
- 1 1/2 cups boiling water (about 360 ml)
- Whipped cream or vanilla ice cream to serve, optional
How to Make this
1. Preheat oven to 180C (160C fan) and generously butter a 20 cm square or similar 6 cup capacity baking dish.
2. In a bowl, cream 125 g softened unsalted butter with 3/4 cup caster sugar (about 165 g) until pale and fluffy.
3. Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
4. Sift together 1 cup self raising flour (about 150 g) and 2 tablespoons sifted cocoa powder, then fold gently into the butter mixture alternately with 1/2 cup milk (about 125 ml) until just combined.
5. Spoon the batter evenly into the prepared dish and smooth the top.
6. In a separate bowl combine 3/4 cup firmly packed brown sugar (about 165 g) and 1/2 cup cocoa powder for the sauce (about 50 g). Sprinkle this mixture evenly over the batter.
7. Carefully pour 1 1/2 cups boiling water (about 360 ml) over the back of a spoon so it distributes evenly over the surface; do not stir.
8. Bake on the middle shelf for 35 to 40 minutes until the top is set and a skewer comes out with moist crumbs; a puddle of chocolate sauce will have formed beneath the cake.
9. Let rest for 5 minutes, then serve warm with whipped cream or vanilla ice cream if desired.
Equipment Needed
1. Oven
2. 20 cm square baking dish (about 6 cup capacity), buttered
3. Mixing bowls (one large, one medium)
4. Electric mixer or hand whisk
5. Rubber spatula or wooden spoon
6. Sieve for flour and cocoa
7. Measuring cups and spoons and kitchen scales
8. Kettle or saucepan for boiling water
9. Tablespoon or large spoon for pouring water over a spoon
10. Skewer or cake tester
FAQ
Matt Preston’s Self Recipe Substitutions and Variations
- Unsalted butter (125 g) — Substitute equal weight of coconut oil, melted and cooled slightly; adds a mild coconut note and works well for texture.
- Caster sugar (3/4 cup / ~165 g) — Use superfine granulated sugar or blend regular granulated sugar briefly in a food processor to make it finer for even creaming.
- 2 large eggs — Replace each egg with 60 g applesauce or 1/4 cup mashed banana for a vegan/egg-free option; note crumb will be slightly denser and more moist.
- Milk (1/2 cup / ~125 ml) — Swap with equal parts almond, oat or soy milk; for richer flavour use half-and-half or evaporated milk diluted with equal water.
Pro Tips
– Use good quality unsweetened cocoa and sift it again before mixing. It makes the cake batter smoother and the sauce more glossy, and a little better cocoa goes a long way for richer flavour.
– Fold the dry ingredients into the wet just until they disappear. Overmixing makes the cake tough and can stop the topping sauce from separating properly.
– When you pour the boiling water, let it run over the back of a spoon so it disperses gently and evenly. That helps create a uniform puddle of sauce under the cake rather than washing batter away.
– If the top is browning too quickly but the center is not done, move the dish to a lower rack or loosely cover the top with foil for the last 10 minutes. This preserves moisture without overcooking the surface.
– Serve warm and straight from the dish for best texture. If you need to hold it for a short time, keep it covered so the sauce does not evaporate, and reheat gently in a low oven if needed.
Matt Preston's Self Recipe
I thought I knew chocolate pudding until Australia proved me wrong: darker, richer, gloriously gooey, and capable of stopping the whole table mid-sentence.
6
servings
510
kcal
Equipment: 1. Oven
2. 20 cm square baking dish (about 6 cup capacity), buttered
3. Mixing bowls (one large, one medium)
4. Electric mixer or hand whisk
5. Rubber spatula or wooden spoon
6. Sieve for flour and cocoa
7. Measuring cups and spoons and kitchen scales
8. Kettle or saucepan for boiling water
9. Tablespoon or large spoon for pouring water over a spoon
10. Skewer or cake tester
Ingredients
-
125 g unsalted butter, softened
-
3/4 cup caster sugar (about 165 g)
-
2 large eggs
-
1 teaspoon vanilla extract
-
1 cup self raising flour (about 150 g)
-
2 tablespoons cocoa powder, sifted
-
1/2 cup milk (about 125 ml)
-
3/4 cup brown sugar, firmly packed (about 165 g)
-
1/2 cup cocoa powder for the sauce (about 50 g)
-
1 1/2 cups boiling water (about 360 ml)
-
Whipped cream or vanilla ice cream to serve, optional
Directions
- Preheat oven to 180C (160C fan) and generously butter a 20 cm square or similar 6 cup capacity baking dish.
- In a bowl, cream 125 g softened unsalted butter with 3/4 cup caster sugar (about 165 g) until pale and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- Sift together 1 cup self raising flour (about 150 g) and 2 tablespoons sifted cocoa powder, then fold gently into the butter mixture alternately with 1/2 cup milk (about 125 ml) until just combined.
- Spoon the batter evenly into the prepared dish and smooth the top.
- In a separate bowl combine 3/4 cup firmly packed brown sugar (about 165 g) and 1/2 cup cocoa powder for the sauce (about 50 g). Sprinkle this mixture evenly over the batter.
- Carefully pour 1 1/2 cups boiling water (about 360 ml) over the back of a spoon so it distributes evenly over the surface; do not stir.
- Bake on the middle shelf for 35 to 40 minutes until the top is set and a skewer comes out with moist crumbs; a puddle of chocolate sauce will have formed beneath the cake.
- Let rest for 5 minutes, then serve warm with whipped cream or vanilla ice cream if desired.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 209g
- Total number of serves: 6
- Calories: 510kcal
- Fat: 15.8g
- Saturated Fat: 9.4g
- Trans Fat: 0.08g
- Polyunsaturated: 0.5g
- Monounsaturated: 3.5g
- Cholesterol: 110mg
- Sodium: 50mg
- Potassium: 214mg
- Carbohydrates: 81g
- Fiber: 4.7g
- Sugar: 56.2g
- Protein: 8.4g
- Vitamin A: 250IU
- Vitamin C: 0mg
- Calcium: 45.5mg
- Iron: 1.7mg
