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Chocolate Fudge Pudding

Chocolate puddings run neck and neck with apple tarts as people’s favourite dessert. This one is wickedly rich with a melting texture. It should be moist in the centre, so don't overcook or it or it will be dull. It is also good cold.

Chocolate Fudge Pudding

V

Serves 6-8

5oz (150g) best quality chocolate (we use 52%)

5oz (150g/1 1/4 sticks) unsalted butter

1 teaspoon pure vanilla extract

5fl oz (150ml/generous 1/2 cup) warm water

3 1/2ozs (100g/scant 1/2 cup) castor sugar

4 eggs, preferably free range

1oz (25g/scant 1/4 cup) self-raising flour

To Serve

softly whipped cream or crème fraiche flavoured with Frangelico

225ml whipped cream

1 tablespoon Frangelico

toasted hazelnuts, coarsely chopped

Pie dish, 2 pint (1.2 litre/5 cup) capacity, well-greased with a little butter, or 7 individual 3- inch (7.5cm) ramekins

Preheat the oven to 200°C / 400°F / Gas Mark 6.

Cut up the chocolate into small pieces and melt with the butter in a Pyrex bowl over hot but not simmering water.  As soon as the chocolate has melted, remove from the heat and add the pure vanilla extract, then stir in the warm water and the castor sugar. Continue to mix until the mixture is smooth. Separate the eggs, whisk the yolks into the chocolate mixture, then fold in the sieved flour making sure there are no lumps. Whisk the egg whites in a clean bowl until it reaches stiff peaks; fold gently into the chocolate mixture and pour into the greased pie dish.

Put the pie dish into a bain-marie of hot water and bake in the preheated oven for 10 minutes, then lower the heat to 160°C \ 325°F \ Gas Mark 3 for a further 15-20 minutes.* It

should be firm on top but still soft and fudgy underneath. Cool a little and dredge with icing sugar. Serve warm or cold with Frangelico cream or crème fraiche and a sprinkling of toasted hazelnuts.

*Individual dishes take 8-12 minutes (depending on the size of the ramekins) approx. at 200°C / 400°F / Gas Mark 6.  

Note

Chocolate fudge pudding is also delicious cooked in a Kilner Jar (7.5cm/3 inches diameter) – cook in a preheated oven at 200°C / 400°F / Gas Mark 6 for 12 minutes.

This is a recipe by
Darina Allen
View all my recipes

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