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Wagon Wheel self-saucing pudding
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Indulgent self-saucing pudding with Wagon Wheels and marshmallows - the ultimate cozy winter treat.
Ingredients:
  • 150g (1 cup) self-raising flour
  • 100g (1/2 cup) caster sugar
  • 30g (1/4 cup) cocoa powder, plus 2 tbsp, extra
  • 125ml (1/2 cup) milk
  • 1 egg
  • 90g butter, melted, cooled
  • 80g (1/2 cup, lightly packed) brown sugar
  • 100g white marshmallows
  • 190g pkt Arnott’s Wagon Wheels Original Minis
  • Icing sugar, to dust
  • Vanilla ice-cream, to serve
Instructions:
  • Preheat the oven to 180C/160C fan forced. Grease a 2L (8 cup) ovenproof dish with butter, place it on a baking tray lined with baking paper for easy cleanup, and sift flour, sugar, and cocoa into a large bowl. In a separate bowl, whisk together milk, egg, and butter until combined. Add the wet ingredients to the dry mixture and beat with a wooden spoon until a smooth batter forms. Spoon the chocolate batter into the dish and smooth the surface.
  • Mix the brown sugar and extra cocoa in a small bowl. Spread this cocoa mixture evenly over the chocolate mixture in the dish. Gently pour 430ml (1 3/4 cups) boiling water over the chocolate mixture using the back of a spoon.
  • Bake the pudding for 30 minutes until the top is firm to touch. Top it with marshmallows and bake for an additional 3 minutes until they soften. Cut the Wagon Wheels in half to create semi-circles and arrange them over the pudding. Let it sit for 5 minutes to thicken the sauce, then sprinkle with icing sugar and serve warm with ice-cream.

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