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Maggie Beer

Chocolate and Vino Cotto Self Saucing Pudding

Step 1: Preheat a fan forced oven to 180C.

Step 2: To make the batter, sift the flour, caster sugar, cocoa powder, baking powder and salt into a large bowl and mix together.

Step 3: Add the milk, melted butter and Vino Cotto to the mixture and whisk into a smooth batter.

Step 4: For one large pudding, pour the batter into a 1.3L oven proof bowl. If making single serves, pour the mixture into 4 x 300mL oven proof pots and set aside.

Step 5: To make the sauce, place the caster sugar, brown sugar and cocoa powder into a small bowl and mix well to combine.

Step 6: Sprinkle the mixture over the large pudding or divide evenly between the individual pots.

Step 7: Pour the boiling water over the top of the pudding/s, then place onto a baking tray to catch any overflow during baking.

Step 8: Place the large pudding into the oven for 40 minutes or 25 minutes for the individual puddings.

Step 9: Remove from the oven and allow to sit for 10 minutes before serving with mascarpone.



  1. 1 cup plain flour
  2. 1/4 cup caster sugar
  3. 1/4 cup cocoa powder
  4. 2 tspn baking powder
  5. pinch sea salt
  6. 3/4 cup full cream milk
  7. 1/4 cup unsalted butter melted
  8. 85ml 1/3 cup Vino Cotto


  1. 1/4 cup caster sugar
  2. 1/4 cup brown sugar
  3. 3 tbspn cocoa powder
  4. 1 1/4 cup boiling water
  5. to serve mascarpone

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