Chocolate and Meringue Self-Saucing Pudding

Cook time 1 hour
Servings 4-6


200g butter, plus extra for greasing

200g dark chocolate (70% cacao), roughly chopped

4 eggs

80g (⅓ cup) caster sugar

40g (⅓ cup) self-raising flour

½ tsp salt

1 punnet of raspberries

30g (¼ cup) cocoa powder

250ml boiling water

Meringue & Pavlova Powder Mix

Chocolate and Meringue Self-Saucing Pudding


Preheat the oven to 200°C. Grease a 1.5 litre baking dish with butter.

Combine the butter and chocolate in a heatproof bowl and place over a saucepan of just simmering water (don’t let the bowl touch the water), stirring occasionally with a metal spoon, until melted and smooth. Cool for 10 minutes.

Place the eggs and 2 tablespoons of sugar in a bowl and lightly whisk until the sugar dissolves. Add to the melted chocolate mixture and stir with a metal spoon or whisk to combine. Add the flour, salt and 1½ tablespoons of cocoa and whisk to a smooth batter. Pour into the prepared dish.

Combine the remaining cocoa and sugar, scatter evenly over the pudding batter, then carefully pour over the boiling water, then scatter over the berries, pressing them into the batter. Bake for 20–25 minutes until the pudding is slightly firm on top and gooey in the centre.

While the pudding is cooking prepare the meringue as per packet instructions.

Spoon dollops of the meringue over the pudding, swirl with the back of a spoon and use a blowtorch to caramelise. Serve immediately.