“Let’s face it, a nice creamy chocolate cake does a lot for a lot of people; it does for me” – Audrey Hepburn
Over the past few years I have definitely sought comfort in chocolate on many occasions. Whether it be drinking a mocha whilst working, or having dark chocolate truffles during yet another Nicholas Sparks movie (along with the mandatory bunch of tissues of course). But hey chocolate doesn’t judge you for having bad bed hair or knowing all the words to High School Musical (watching it on repeat for 8 hours with your nieces will do this to you).
Chocolate is A-MAZ-ING. Period.
But my point for this post other than declaring my love of chocolate, is to share with you my all time favourite chocolate pudding recipe. The kind of pudding people demand you make for them. The kind of pudding you relish making and have to stop yourself from eating all of. And most importantly, the kind of pudding that makes you smile like a Cheshire cat no matter how horrid you’re feeling.
MY OH SO Saucy Chocolate Pudding
- 1/2 pint of milk
- 75g dark chocolate
- 100g caster sugar
- 100g butter
- 150g self-raising flour
- 2 tbsp cocoa powder
For the saucy bit –
- 3 tbsp cocoa powder
- 50g light muscovado sugar
- 300ml boiling water
Serves 4 (Well it’s meant to but I doubt you’ll be able to resist it so probably 2 servings, maybe 3 if you’re really good!)
- Lightly grease an 850ml oven dish (a big Pyrex dish would be perfect for this)
- Break the chocolate into the milk in a saucepan and gently heat. Keep stirring until the chocolate has melted and then leave to cool.
- Beat the caster sugar and butter together in a bowl until light and fluffy. Then sieve the flour and cocoa powder in, and gradually add the chocolate milk. You may need to whisk it to get it completely smooth and once it is pour it into the prepared dish and put to one side.
- Next you need to make the sauce. Mix the sugar and cocoa powder together, adding a small amount of boing water to make a paste and then gradually pouring the rest in to make the sauce. Pour the sauce over the cake type mixture made in step 3 but DO NOT MIX IT IN!
- Place the dish in a preheated oven at 180°C/350°F/Gas Mark 4 for around 40 minutes depending on your oven. It should be dry and springy on the top. Let it stand for a few minutes and then DIG IN!
TOP TIP: Place the dish with the cakey mixture from step 3 on the tray in the oven before pouring the sauce made in step 4 into it – this prevents any mixing or spillages when moving the dish into the oven 🙂
This makes the most delicious chocolate pudding you will ever have, trust me. Serve it with yoghurt, cream or my personal favourite, ice cream. Or just eat it right out of the dish, it’s that good! It’s better if you eat it straight out of the oven, but leftovers eaten the next day are just as good – just add some boiling water and reheat it to make more sauce. For something a bit more sophisticated you can make it into a mocha saucy pudding by adding a tbsp of instant coffee to the cocoa powder and sugar in step 4 before making the paste and therefore sauce.
I guarantee this will make you feel so much better, it is literally a miracle pudding and believe me, you will be dreaming in chocolate for days!
“All you need is love. But a little chocolate now and then doesn’t hurt” – Charles M. Schulz