Self-Saucing Mint Thins Pudding

Self-Saucing Mint Thins Pudding

Swimming in chocolate sauce, this moist chocolate pudding has a hint of mint for flavour and texture. Just be sure to serve it immediately once it comes out the oven to reveal the sauce at the bottom and enjoy with decadent double cream. A real treat.
Total Time
35 Minutes
100g of light brown sugar
150g of self-raising flour
30g of cocoa powder
60g of unsalted butter, melted
2 eggs
100ml of milk
2 packets of Mint Thins, split into 16 and 12
150g of boiling water
Double cream, to serve
Step 1

Preheat the oven to 160°C (fan).

Step 2

In the large mixing bowl, whisk together the light brown sugar, flour and cocoa powder. Add in the melted butter, eggs and milk and whisk until smooth.

Step 3

Pour half of the batter into baking dish, top with a layer of Mint Thins (16 thins) and then spread the remaining batter over the top.

Step 4

Measure the boiling water into the measuring jug and add 12 Mint Thins. Stir until the Thins have completely melted and you have a runny chocolate sauce.

Step 5

Carefully pour the sauce over the surface of the batter in the baking dish then bake for 20-25 minutes until risen and springy.

Step 6

Serve immediately, spooning the pudding out to reveal the sauce at the bottom and enjoy with double cream.

Recipe from the Easy Peasy Baking campaign, launched by UK Flour Millers, making baking simple. You can find more Easy Peasy Baking recipes and information on the campaign over on the Fab Flour website: or on social: @fab_flour on Instagram or @fabflour on Facebook and Twitter.

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