Chocolate and marshmallow self-saucing pudding

Pairs perfectly with vanilla ice cream, or custard in cooler weather.

1 cup (150g) cake flour
1 tsp (5ml) baking powder
1 cup (200g) white or brown sugar
¾ cup (90g) cocoa powder
1 egg, whisked
½ cup (125ml) milk
¼ cup (60ml) melted butter, cooled
¼ cup (60ml) hot water
1 slab (80g) Heavenly Midnight Velvet or Heavenly Milk chocolate, roughly chopped
Handful mmmMallows Pink & White

Preheat oven to 180°C.
Combine flour and baking powder in a large bowl.
Set aside 2 Tbsp (30ml) each of the sugar and cocoa powder, and add the remainder to the flour mixture.
Whisk egg, milk and butter together until combined.
Mix wet and dry ingredients together until smooth.
Spoon mixture into a deep ovenproof dish.
Sprinkle reserved sugar and cocoa powder evenly over the batter.
Pour the hot water over the batter slowly and carefully, using the back of a spoon to help guide the water. The spoon will slow down the liquid and help to disperse it more evenly.
Top with the chocolate and bake for about 15 minutes.
Arrange marshmallows on top of pudding and bake for a further 5 minutes or until marshmallows are gooey and slightly charred.
Serve immediately while hot.

Milk Chocolate 80g

Peppermint Tart 80g

mmmMallows Pink & White 150g