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Saucy Magnum Pudding Pots



For the chocolate puddings:


1 cup all-purpose flour 

½ cup white granulated sugar

¼ cup cocoa powder

2 tsp baking powder

¼ tsp salt

¾ cup milk

¼ cup unsalted butter, melted

1 tsp vanilla essence


For the sauce:


½ cup white granulated sugar

½ cup packed light brown sugar

3 tbsp cocoa powder 

½ cup boiling water


To serve: 


3 Magnum Mini’s (1 of each flavour, Classic, Mint and Almond)




For the chocolate puddings:


1. Preheat oven to 175°C. 


2. Lightly grease 3 enamel mugs.


3. Combine ½ cup granulated sugar with the flour, cocoa powder, baking powder and salt. 


4. Add in the milk, butter and vanilla; whisk until smooth and fairly lump free.


5. Pour the batter into the prepared enamel mugs. 


For the sauce:


1. Combine the remaining ½ cup white sugar, brown sugar and remaining 3 tablespoons cocoa powder. 


2. Evenly sprinkle mixture over the batter in each cup.


3. Slowly pour the boiling water over the back of a spoon onto the top of each cup, until the sauce mixture is just covered. (Do not stir or mix into the batter. Allow the water to sit on top).


4. Bake for 35 minutes or until the centre is almost set. Remove from oven. Allow to cool for 10 minutes.


To serve: 


1. Push the mini Magnums into each of the chocolate puddings before serving and  ENJOY!

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