📝 About This Recipe
The ultimate British-style comfort classic, this pudding is pure culinary magic: it enters the oven as a simple cake batter topped with gritty sugar and water, but emerges with a moist sponge floating atop a pool of molten, velvety chocolate fudge. Rich, dark, and deeply nostalgic, it balances a tender crumb with a decadent, glossy sauce that develops entirely on its own during the bake. It is the perfect remedy for a rainy evening or a cozy dinner party, promising a warm embrace in every spoonful.
🥗 Ingredients
The Pudding Base
- 1 1/4 cups All-purpose flour (sifted)
- 3/4 cup Granulated sugar
- 1/4 cup Dutch-process cocoa powder (high quality for deep flavor)
- 2 teaspoons Baking powder
- 1/2 teaspoon Salt (fine sea salt)
- 3/4 cup Whole milk (at room temperature)
- 60 grams Unsalted butter (melted and slightly cooled)
- 1 large Egg (at room temperature)
- 1 teaspoon Vanilla extract (pure extract)
- 1/2 cup Dark chocolate chips (60% cacao or higher)
The Magic Sauce Topping
- 1/2 cup Light brown sugar (packed)
- 1/4 cup Granulated sugar
- 1/4 cup Dutch-process cocoa powder (sifted to remove lumps)
- 1 1/2 cups Boiling water (freshly boiled)
- 1 teaspoon Instant espresso powder (optional, to intensify chocolate)
For Serving
- 1/2 cup Heavy cream (for drizzling)
- 1 pint Vanilla bean ice cream (high quality)
- 1/2 cup Fresh raspberries (for garnish)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Lightly grease a 2-quart deep baking dish or a 9-inch square ceramic dish with butter.
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2
In a large mixing bowl, whisk together the sifted flour, 3/4 cup granulated sugar, 1/4 cup cocoa powder, baking powder, and salt until well combined.
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3
In a separate medium jug or bowl, whisk together the milk, melted butter, egg, and vanilla extract until the egg is fully incorporated.
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4
Make a well in the center of the dry ingredients and pour in the wet mixture. Using a wooden spoon or spatula, stir gently until the batter is smooth and no flour streaks remain.
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5
Fold in the dark chocolate chips. The batter will be thick and luscious.
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6
Spread the batter evenly into the prepared baking dish, smoothing the top with the back of a spoon.
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7
Prepare the sauce topping: In a small bowl, mix the brown sugar, remaining 1/4 cup granulated sugar, and 1/4 cup cocoa powder. Sprinkle this mixture evenly over the top of the raw batter.
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8
Stir the instant espresso powder into the 1 1/2 cups of boiling water.
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9
Carefully pour the boiling water over the back of a large spoon onto the pudding. This ensures the water is distributed gently without disturbing the batter layer too much. Do not stir!
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10
Place the dish in the oven. Bake for 35 to 40 minutes. The center should be set and springy to the touch, while the sauce bubbles up around the edges.
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11
Remove from the oven and let it stand for 5-10 minutes. This resting period is crucial as it allows the sauce to thicken to a fudgy consistency.
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12
To serve, use a large spoon to scoop deep into the dish, ensuring you get both the fluffy sponge and a generous amount of the molten chocolate sauce from the bottom.
💡 Chef's Tips
Use Dutch-process cocoa rather than natural cocoa for a darker, smoother, and more intense chocolate flavor. When pouring the boiling water, use the 'back of the spoon' trick to avoid creating craters in your batter. Do not overbake! If the top is firm and the sauce is bubbling, take it out; overbaking will dry out the sponge and evaporate the sauce. Ensure your baking dish is deep enough (at least 2-3 inches) to prevent the bubbling sauce from overflowing in the oven. If you don't have espresso powder, you can substitute the boiling water with 1 1/2 cups of hot, strong brewed coffee.
🍽️ Serving Suggestions
Serve warm with a large scoop of cold vanilla bean ice cream to create a beautiful hot-cold contrast. Drizzle with cold heavy cream or double cream for a traditional British 'pudding' experience. Scatter fresh raspberries or sliced strawberries over the top to provide a tart counterpoint to the rich chocolate. A dusting of powdered sugar just before serving adds a professional, elegant finish. Pair with a small glass of Ruby Port or a dark roasted espresso to complement the deep cocoa notes.