As a small child, the only chocolate pudding I had was at school, and it was vile. A stodgy, overcooked leaden mess, with the most appalling watery brown water masquerading as custard, poured over the top. I had not eaten chocolate pudding since then until a couple of years ago when I set out to make the perfect pud. After many hours and trials, we finally arrived at this pudding. It is the best, ( well I would say that I know), but it's very light, chocolatey and smothered with an intensely creamy fudge sauce. It's the sort of pudding that once you have had one spoonful, you can't wait for the next one, and the next one etc. It keeps well in a fridge or freezer and will not spoil it to be made well in advance. Perfect for a cold January day, oh, just one word of caution, if you eat too much, I'm afraid you will end up spending the afternoon snoozing on the sofa. You have been warned!
- 2 large eggs
- 85 g caster sugar
- 65 g plain flour
- 15 g good quality cocoa powder
- 70 g melted unsalted butter
- 85 g bitter chocolate, chopped
For the Sauce
- 75 g unsalted butter
- 100 g soft brown sugar
- 225 ml double cream
- 100 g bitter chocolate
- Put the eggs and caster sugar into a mixer and whisk on high speed until you have a high ribbon. This is when the mixture will hold its own weight for at least ten seconds.
- Carefully fold in the sifted cocoa powder and plain flour, taking care not to knock out too much of the air.
- When the flour is nearly incorporated, add the melted butter and chocolate and fold in carefully.
- Pour into the greased basin, cover with buttered foil and steam for about 50 minutes to 1 hour.
- Meanwhile, make the sauce. Melt the butter and sugar together, add the cream and chocolate and bring to a boil. Simmer for 30 seconds, then strain and keep warm and covered.
- When the pudding is cooked, you can either leave it to cool completely; the pudding will warm perfectly in the microwave, straight from the fridge or carefully turn out and pour the sauce all over.
- And as I have said already, serve with vanilla ice cream and double cream if you want to go the whole hog.
- Incidentally, I once made a version of this pudding for the BBC, and it was the most calorific pudding they had ever had. No, I'm not going to tell you how many; I want you to enjoy it free from guilt. It's gorgeous, I promise!
Add ingredients from Vickery TV straight to your favourite online supermarket