A warm chocolate pudding with a molten centre is the ideal winter comfort food dessert and Maggie Beer’s self-saucing recipe doesn’t disappoint.
Using Vino Cotto within the batter gives a new twist to this old favourite.


1 cup plain flour
¼ cup caster sugar
¼ cup cocoa powder
2 tspn baking powder
pinch sea salt
¾ cup full cream milk
¼ cup unsalted butter, melted
¼ cup Vino Cotto

¼ cup caster sugar
¼ cup brown sugar
3 tbspn cocoa powder
1 ¼ cup boiling water
mascarpone to serve



Preheat a fan forced oven to 180C

To make the batter, sift the flour, caster sugar, cocoa powder, baking powder and salt into a large bowl and mix.

Add the milk, melted butter and Vino Cotto to the mixture and whisk into a smooth batter.

For one large pudding, pour the batter into a 1.3L oven proof bowl If making single serves, pour the mixture into 4x300ml oven proof pots and set aside.

To make the sauce, place the caster sugar, brown sugar and cocoa powder into a small bowl and mix well to combine.

Sprinkle the mixture over the large pudding or divide evenly between the individual pots.

Pour the boiling water over the top of the pudding/s, then place onto a baking tray to catch any overflow during baking.

Place the large pudding into the oven for 40 minutes or 25 minutes for the individual puddings.

Remove from the oven and allow to sit for 10 minutes before serving with mascarpone.