Dessert

Mulled wine self-saucing pudding

Name: Mulled wine self-saucing pudding recipe
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 8
Ingredients: 110g caster sugar; 20.00 ml thickened cream; 125g brown sugar; 20.00 ml cornflour; Vanilla ice cream, to serve; 185g self-raising flour; 80g brown sugar; 1 tsp mixed spice; 125ml milk; 60g butter, melted; 1 large egg; 1 tsp vanilla bean paste; 50g finely chopped candied orange slices (from specialty grocers and delis); 375ml red wine; Juice of 1 orange; 2 cinnamon quills; 4 whole star anise; 5 cloves

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20m

55m

Mulled wine self-saucing pudding — Brett Stevens

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by Lucy Nunes

Delicious Team

Jun 16, 2026

This is winter comfort at its best. An easy, quick pudding that will also infuse the whole house with the aroma of beautiful spices, best enjoyed with a large scoop of vanilla ice cream.

You’ll need a 1.5L-capacity baking dish for this recipe.

Credit: Brett Stevens

1/2 cup (110g) caster sugar
1 tbs thickened cream
1/2 cup (125g) firmly packed brown sugar
1 tbs cornflour
Vanilla ice cream, to serve

Batter

1 1/4 cups (185g) self-raising flour
1/3 cup (80g) firmly packed brown sugar
1 tsp mixed spice
1/2 cup (125ml) milk
60g butter, melted
1 large egg
1 tsp vanilla bean paste
50g finely chopped candied orange slices (from specialty grocers and delis)

Mulled wine

1 1/2 cups (375ml) red wine
Juice of 1 orange
2 cinnamon quills
4 whole star anise
5 cloves

Method

1.

Start with the mulled wine. Place all ingredients in a medium saucepan over high heat and bring to the boil. Reduce heat to medium and simmer for 15 minutes for flavours to infuse. Strain into a jug. Return 1 cup (250ml) mulled wine to the pan and reserve for the pudding.
2.

In a separate pan, cook the caster sugar over medium-high heat, swirling pan, for about 4-5 minutes, until a golden caramel. Carefully pour in ½ cup (125ml) hot mulled wine from the jug and simmer, stirring constantly, for 5-6 minutes, until caramel has dissolved. Stir in cream, increase heat to high and bring to the boil for 1 minute. Transfer to a small jug and set aside to cool slightly and thicken.
3.

Preheat oven to 180°C/160C fan-forced. Grease a 1.5L-capacity baking dish.
4.

For the batter, place the self-raising flour, sugar and mixed spice in a large bowl and whisk to combine. Whisk milk, butter, egg and vanilla in a jug. Add to flour mixture with chopped candied orange and stir until just combined. Pour mixture into prepared baking dish.
5.

Combine the ½ cup (125g) brown sugar and cornflour in a small bowl. Sprinkle over batter. Bring reserved 1 cup (250ml) strained mulled wine to the boil, then carefully pour over the top. Bake for 25-30 minutes, until top is set and light golden but still has some wobble. Stand for 5 minutes, then serve with ice cream and a drizzle of mulled wine caramel.