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Double Chocolate Malt Self-Saucing Pudding

Serves: 4 people
Baking Pan: Wiltshire Enamel Oblong Pie Dish 1.5L


    • 100g good quality dark chocolate, chopped
    • 50g butter, chopped
    • ½ cup full cream milk
    • ¾ cup self-raising flour, sifted
    • ¼ cup brown sugar
    • 2 tbs malt powder
    • 2 tbs cocoa powder
    • 100g milk chocolate, chopped

    • ¾ cup brown sugar
    • 2 tbs cocoa powder
    • 1 tbs malt powder
    • 1 ½ cups boiling water

Who doesn’t love hot self saucing pudding right from the oven with ice cream on a cold winters night. Forget those packets, this recipe from @janellegbloom is super easy. The malt powder and chocolate chunks make it a little indulgent.

Step 1

Preheat oven 180°C fan forced. Grease a 1.5L, 5cm deep, 20cm x 26cm (base measurement) Wiltshire enamel dish.

Step 2

Combine dark chocolate, butter and milk in a heatproof microwave-safe jug. Microwave uncovered on High/100% for 1- 2 minutes, stirring every minute with a metal spoon until melted and smooth.

Step 3

Combine flour, brown sugar, malt powder and cocoa powder in bowl. Stir to combine then stir in chocolate mixture. Spoon into prepared dish. Smooth the surface. Poke in the milk chocolate.

Step 4

For the topping, combine brown sugar, cocoa and malt powder. Sprinkle over the pudding mixture. Pour boiling water slowly over the topping. Place dish onto a tray and bake for 25-30 minutes the top is set.

Step 5

Serve within 10 minutes of removing from oven otherwise the pudding starts to absorb sauce (still yummy but not as much sauce to go around). Serve with cream or ice cream.

Tip: You don’t have to add the malt powder if you don’t have any, but it is a fabulous addition. You can use any variety chocolate to poke into the pudding or leave this out, up to you!

Recipe created by Janelle Bloom:




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