Chocolate Pudding

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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.


  • 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


  1. 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.
  2. Sift the flour, cocoa powder, salt and cinnamon into a bowl.
  3. Add in the sugars, coffee granules, ground almonds to the sifted ingredients.
  4. Combine the butter, milk, vanilla essence and a large egg together and mix into the dry ingredients.
  5. Stir in the roughly chopped chocolate and place into the greased dish.


  • 50g muscavado sugar
  • 50g brown sugar
  • 30g cocoa powder
  • 320ml boiling water


  1. Stir the sugar and cocoa together.
  2. Sprinkle this mixture over the pudding batter.
  3. Pour the boiling water over the pudding. Pouring this over the back of a large spoon to soften the fall of the water.
  4. Bake for 30 – 35 minutes until a skewer inserted into the sponge part comes out clean.
  5. Let the pudding stand for 10 minutes before serving. Dust with cocoa powder if desired.

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