This is a soft and moist pudding with morsels of melty chocolate in between and a chocolate sauce.
Growing up, my sister used to bake us a chocolate pudding. Somehow, that recipe seems to have been misplaced. I was determined however, to try and re-create it. Dare I say we may have actually stumbled across a better invention !
I love making this in winter, as it is warm and hearty (and lord, is it chocolaty too!). I literally have to throw everything into a bowl and mix, pop it in the oven and a half hour later,you have yourself a delicious dessert.
This dessert pairs well with a scoop of ice-cream, some whipped cream or even yogurt to cut the richness. Given how decadent it is, a little goes a long way (though many may disagree).
The addition of the ground almonds is an optional extra, as not everyone has these lying around, but I think they really add to making the pudding really soft.
The only “trick” to this is to bake it in a dish that is not too large or some of the sauce at the bottom will dry up whilst baking. I found the pudding to be much more saucy when I baked it in a smaller dish.
If you make this recipe, please share it with me by tagging me on Instagram @adventureswithsugar or on Facebook at Adventures with Sugar.
CHOCOLATE PUDDING
- 120g self raising flour
- 30g cocoa powder
- 1/2 tsp salt
- 1/2 tsp cinnamon (optional)
- 60g muscavado sugar
- 50g brown sugar
- 2 tsp instant coffee granules (optional)
- 20g finely ground almonds (optional)
- 60g unsalted butter, melted
- 125ml milk
- 1 tsp vanilla essence
- 1 large egg (around 50g outside the shell)
- 100g chocolate, roughly chopped
METHOD
- Preheat your oven to 180 degrees Celcius. Grease a baking dish with some butter. I used a 28cm oval bowl, but any ovenproof dish will work. Just make sure it is not too large, or the sauce will dry up as it bakes in the oven.
- Sift the flour, cocoa powder, salt and cinnamon into a bowl.
- Add in the sugars, coffee granules, ground almonds to the sifted ingredients.
- Combine the butter, milk, vanilla essence and a large egg together and mix into the dry ingredients.
- Stir in the roughly chopped chocolate and place into the greased dish.
CHOCOLATE SAUCE
- 50g muscavado sugar
- 50g brown sugar
- 30g cocoa powder
- 320ml boiling water
METHOD
- Stir the sugar and cocoa together.
- Sprinkle this mixture over the pudding batter.
- Pour the boiling water over the pudding. Pouring this over the back of a large spoon to soften the fall of the water.
- Bake for 30 – 35 minutes until a skewer inserted into the sponge part comes out clean.
- Let the pudding stand for 10 minutes before serving. Dust with cocoa powder if desired.
Recipe by adventureswithsugar.com
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