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Choc a block
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Decadent chocolate pudding topped with cream, caramel, nuts, and marshmallows for the ultimate indulgence.
Ingredients:
  • 262.50 gm self-raising flour, sifted
  • 40.00 gm cocoa powder, sifted
  • 180.00 gm brown sugar
  • 125g butter, melted
  • 125.00 ml milk chocolate chips
  • 380g can caramel Top ‘n’ Fill, stirred
  • 62.50 ml roasted salted peanuts, chopped
  • 300ml tub thickened cream, whipped
  • White mini marshmallows, to decorate
  • Milk chocolate chips, extra, to decorate
  • Salted peanuts, roasted, chopped, extra, to decorate
  • 500.00 gm boiling water
Instructions:
  • Preheat the oven to 180C/160C fan-forced. In a bowl, mix flour, cocoa, and sugar together. Pour in milk and melted butter, then stir until well combined. Gently fold in the chocolate chips.
  • Spread half of the batter evenly in a 10-cup ovenproof dish using a spatula. Layer caramel on top and spread it out. Sprinkle with peanuts. Spread the remaining batter on top, making sure it reaches the edges of the dish evenly.
  • Prepare the Sauce. Mix sugar, cocoa, and boiling water in a heatproof jug. Gently pour the sauce over the spoon onto the pudding. Bake for 35 to 40 minutes until the top sets. Let it sit for 5 minutes. Top with whipped cream, marshmallows, chocolate chips, and peanuts. Serve hot.

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