Easy Chocolate Pudding

30 Jan

Now for pudding, chocolate pudding to be precise; I am very fussy when it comes to these things – they have to be right! I don’t like chocolate ice-cream as they always seem powdery, and I find a lot of chocolate cakes are dry… Chocolate can be a very hard thing to get right, but this is such an easy pudding! Easy to make and easy to get it how you want it. You can choose how gooey you want it to be and what to have with it, this is a brilliant pudding for those extremely cold nights we seem to be having!!



For the Sponge

  • 75g Butter
  • 50g Self-raising Flour
  • 25g Cocoa/Hot Chocolate
  • 75g Caster Sugar
  • 1 Egg

For the Sauce

  • 50g Muscovado Sugar
  • 15g Cocoa/Hot Chocolate
  • 40g Sultanas
  • 275ml Hot Coffee
  • 50g Caster Sugar


This is like a normal sponge but way easier, if you have a free standing mixer than this is even easier as you can literally chuck it all in and mix (although I would recommend using the normal technique as it saves a lot of mess)! If you do not have a mixer then as usual you need to beat/cream the butter and sugar together in a bowl until there are no lumps. Then you can carefully add in your one egg, once its mixed in carefully fold in the flour. I know that with self-raising it already has the rising agent mixed in, so it should work no matter what, but I never risk it as you don’t want to go through making the entire cake to find out that it doesn’t rise at the end?! So to be safe make sure you fold in the flour and cocoa (If you’re using hot chocolate I’ve always found that darker/ more bitter hot chocolates are better to use as they tend to have a higher percent of cocoa in it).


In a separate bowl weigh your Muscovado, cocoa and sultanas together. Of course you don’t have to use sultanas, but I recommend fruit because it stops the pudding being too sickly and to be honest, it just tastes amazing! You can sift the cocoa if you want but it won’t make much of a difference once its all stirred together. Make sure when you stir it it’s well mixed.


Spoon your sponge mix into a dish, as you can see from the photos and the amounts, it does not need to be a very big dish, but make sure it’s not too shallow as it will rise while cooking and you don’t want coffee all over the oven! Once you have spooned it into a dish (don’t worry about greasing it) and smoothed it into the corners you can sprinkle the cocoa mix (with sultanas and sugar) all over the top, try to distribute the sultanas evenly and make sure it is all covered!


Now your hot coffee, if you had some already made then lucky you! If you’re making instant coffee then it’s up to you how much coffee granules to use, just be aware that the more you use the stronger coffee flavour you will get in the end. Once the coffee is made you can dissolve the caster sugar into it, make sure its dissolved so that its not to bitter in the pudding. Now simply pour the coffee over the pudding.


The coffee will be absorbed and take on the chocolate and form a lovely gooey sauce at the bottom! So bake in the oven at 160 degrees for 40-50 minutes. I went for 50 minutes but it wasn’t extremely gooey so I would suggest putting the timer on for 40 and then checking. When its cooked a skewer will come out clean from the sponge. Try not to go all the way to the bottom as obviously the sauce will be gooey!


This can either be served hot with cream, custard or ice-cream, or it can be served cold…but with this weather hot is the way to go!!!
This pudding is a brilliant end to an evening meal, especially on these stupidly cold days and nights. It’s ‘deliciously naughty’ some may say, and I agree! I hope for chocolate lovers that this hits the spot 😀


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