Chocolate Puddle Pudding


Isn’t this a great name for a pudding? It consists of a chocolate sponge with “puddles” of chocolate sauce hiding within and brings back fond memories of Sunday dinners I’ve known and loved. Maybe I should start a campaign for the revival of good old fashioned puddings………



100g of softened butter

100g of caster sugar

100g of self raising flour

20g of cocoa powder

2 large eggs


50g of light soft brown sugar

2 level tablespoons of cocoa powder

3 level teaspoons of cornflour

275 mls of water


  • preheat the oven to 180°C
  • grease an ovenproof dish, approximately 1½ – 2 pints capacity
  • put all the ingredients for the sponge into a large mixing bowl and beat everything together until the mixture is smooth and well blended


  • put the sponge mixture into the ovenproof dish, leaving the surface of the mixture rough
  • for the sauce, mix the cocoa powder and cornflour together with a small amount of the water to make a smooth paste


  • gradually add the rest of the water to the chocolate paste and then pour this into a pan, together with the brown sugar
  • gradually bring the sauce to the boil, stirring it all the time to dissolve the sugar and to prevent the sauce catching on to the bottom of the pan. Gently simmer it for a couple of minutes until it begins to thicken
  • pour the sauce over the surface of the pudding. It’ll gather in little pools around the rough surface of the sponge mixture
  • bake the pudding for about 40 minutes, or until the sponge springs back to the touch
  • serve the pudding warm with a big dollop of cream

This pudding undergoes a transformation whilst it is cooking and the sauce seeps into the sponge mixture. When you delve into it with your spoon you will find pools of sauce hidden within the sponge.





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