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Phone - (02) 6033 6000
Mon - Sat: 10am to 5pm
Sun: 10am - 4pm

Closed Good Friday & Christmas Day
Private tasting & bus group by appointment.

Campbells Wines
4603 Murray Valley Highway, PO Box 44, Rutherglen, Victoria 3685, AUSTRALIA

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Campbells Winery

(02) 6033 6000

4603 Murray Valley Highway Rutherglen Victoria 3685

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Cellar Door

Monday – Saturday 10am – 5pm
Sunday 10am – 4pm

Closed Good Friday & Christmas Day. Private tasting & bus group by appointment.

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Chocolate Self-Saucing Pudding with Rutherglen Topaque

It may be winter, but we think this decadent chocolate pudding paired with our Rutherglen Topaque can be enjoyed any time of the year! Check out the full recipe below:


  • 60g unsalted butter
  • ½ cup (125ml) milk
  • 1 tsp vanilla extract
  • ¾ cup (165g) caster sugar
  • 1 cup (150g) self-raising flour, sifted
  • 2 tbs cocoa, sifted
  • ¾ firmly packed cup (185g) brown sugar
  • Icing sugar to dust


STEP ONE: Preheat the oven to 180c. Grease a 1.5L (6-cup) capacity ovenproof baking dish. Or, if you’d prefer individual servings, place into 8 individual ramekins.

STEP TWO: Slowly melt the butter with the milk in a saucepan over a low heat. Add the vanilla, caster sugar, flour and 1 tbs of cocoa, stirring to combine. Spread mixture into your prepared baking dish or ramekins.

STEP THREE: Combine the brown sugar and remaining 1 tbs cocoa in a bowl with 2 cups (500ml) boiling water. Stir until the sugar has dissolved, then carefully pour over the pudding batter. Bake for 35-40 minutes until the top is firm.

STEP FOUR: Stand for 5 minutes to cool slightly.

STEP FIVE: Dust the warm pudding with icing sugar and serve with our Rutherglen Topauqe.