Recipe Choc-mint self-saucing puddings : Easy, Special and Delicious

Recipe Choc-mint self-saucing puddings : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Choc-mint self-saucing puddings. This Recipe Choc-mint self-saucing puddings : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Choc-mint self-saucing puddings was necessary 15m, cook 25m and serving 6. Attention: allergies . Without having to wait long, let's just check the Recipe Choc-mint self-saucing puddings

Complete with an oozy chocolate sauce, these gooey choc-mint self-saucing puddings will win over any chocolate fan.

Choc-mint self-saucing puddings


9 Ingredients












  • 150g (1 cup) self-raising flour










  • 2 tbsp dark cocoa powder, plus 30g (1/4 cup), extra










  • 100g (1/2 cup) caster sugar, plus 155g (3/4 cup), extra










  • 125ml (1/2 cup) milk










  • 1 egg, at room temperature










  • 60g butter, melted and cooled










  • 4 x 35g pkts NestlĂ© Peppermint Crisp bars










  • 500ml (2 cups) boiling water










  • Double cream or vanilla ice-cream, to serve









  • Select all ingredients










4 Method Steps








  • Step 1


    Preheat oven to 180C/160C fan forced. Grease six 250ml (1 cup) ovenproof dishes.







  • Step 2


    Sift the flour and cocoa into a large bowl. Stir in sugar. Make a well in centre. Whisk milk, egg and butter in a jug until combined. Add to the well and fold together until smooth. Chop 2 Peppermint Crisp bars and fold through batter. Divide among prepared dishes. Place dishes on a large baking tray.







  • Step 3


    Sift the extra sugar and cocoa into a bowl. Stir well to combine. Sprinkle the cocoa sugar evenly over the batter in the dishes. Carefully pour 80ml (1/3 cup) boiling water over the back of a large spoon onto the batter in each dish.







  • Step 4


    Bake the puddings for 25 minutes or until the tops are firm to touch. Remove from the oven. Roughly chop the remaining Peppermint Crisp bars. Top the warm puddings with a dollop of double cream or scoop of ice-cream, and sprinkle with the chopped Peppermint Crisp.



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