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More Nigella recipes

Sticky Chocolate Pudding

by . Featured in HOW TO EAT
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Introduction

This is a variant on lemon surprise pudding, in which the mixture divides on cooking to produce a sponge above the thick lemony sauce which forms below. Indeed, it is known in my house as Lemon Surprise Pudding: the surprise being that it's chocolate.

Although I didn't actually eat this as a child, it is heady with reminders of childhood foods: the hazelnuts in the sponge bring back memories of Nutella, the thick, dark, fudgy sauce of chocolate spread. The proportions below are geared towards 6, but easily feed 8. It's heavenly with fridge-cold double cream poured over it.

You can use 200g / 1⅔ cups flour in place of the 150g / 1¼ cup flour and 50g / ½ cup ground nuts, if you prefer. I use one of those standard white souffle dishes 20cm / 8 inches in diameter, or a shallow dish 30cm / 12 inches square.

For US cup measures, use the toggle at the top of the ingredients list.

This is a variant on lemon surprise pudding, in which the mixture divides on cooking to produce a sponge above the thick lemony sauce which forms below. Indeed, it is known in my house as Lemon Surprise Pudding: the surprise being that it's chocolate.

Although I didn't actually eat this as a child, it is heady with reminders of childhood foods: the hazelnuts in the sponge bring back memories of Nutella, the thick, dark, fudgy sauce of chocolate spread. The proportions below are geared towards 6, but easily feed 8. It's heavenly with fridge-cold double cream poured over it.

You can use 200g / 1⅔ cups flour in place of the 150g / 1¼ cup flour and 50g / ½ cup ground nuts, if you prefer. I use one of those standard white souffle dishes 20cm / 8 inches in diameter, or a shallow dish 30cm / 12 inches square.

For US cup measures, use the toggle at the top of the ingredients list.

Image of Nigella's Sticky Chocolate Pudding
Photo by Lis Parsons

Ingredients

Serves: 6-8

Metric Cups

For the pudding

  • 75 grams dark chocolate
  • 150 grams plain flour
  • 1 teaspoon baking powder
  • 25 grams cocoa powder
  • 50 grams ground almonds
  • 200 grams caster sugar
  • 40 grams unsalted butter (melted)
  • 1 large egg
  • 180 millilitres full fat milk
  • 1 teaspoon vanilla extract

FOR THE SAUCE

  • 180 grams dark brown muscovado sugar
  • 120 grams cocoa powder (sifted after measuring)

For the pudding

  • 3 ounces dark chocolate
  • 1¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • 3 tablespoons unsweetened cocoa
  • ½ cup almond meal
  • 1 cup superfine sugar
  • 3 tablespoons unsalted butter (melted)
  • 1 large egg
  • ¾ cup whole milk
  • 1 teaspoon vanilla extract

FOR THE SAUCE

  • 1 cup dark brown sugar
  • 1 cup unsweetened cocoa (sifted after measuring)

Method

  1. Preheat the oven to 180℃/160℃ Fan/350℉. Chop the chocolate roughly into pieces.
  2. Put the flour, baking powder and cocoa into a bowl, stir in the ground almonds and sugar, and then add the chocolate pieces.
  3. Whisk together the melted butter, egg, milk and vanilla and pour into the dry ingredients. Stir well and once thoroughly mixed, spoon into a buttered dish. (Either a 20cm / 8 inch standard white soufflé dish or a shallow dish 23cm / 9 inches square).
  4. Now for the sauce, put the kettle on, and mix together the cocoa and brown sugar and sprinkle over the top of the pudding mixture in the dish.
  5. Measure out 500ml / 2 cups of freshly boiled water into a jug and then pour over the top of the pudding. Bake in the oven for 45-50 minutes. (It is worth checking after 35-40 minutes if it is in a shallow dish.) The top should be firm and springy to the touch.
  6. Take out of the oven and serve immediately, making sure everyone gets some sponge and sauce in their bowl. It is also good with some double cream on the side.
  1. Preheat the oven to 180℃/160℃ Fan/350℉. Chop the chocolate roughly into pieces.
  2. Put the flour, baking powder and cocoa into a bowl, stir in the almond meal and sugar, and then add the chocolate pieces.
  3. Whisk together the melted butter, egg, milk and vanilla and pour into the dry ingredients. Stir well and once thoroughly mixed, spoon into a buttered dish. (Either a 20cm / 8 inch standard white soufflé dish or a shallow dish 23cm / 9 inches square).
  4. Now for the sauce, put the kettle on, and mix together the cocoa and brown sugar and sprinkle over the top of the pudding mixture in the dish.
  5. Measure out 500ml / 2 cups of freshly boiled water into a jug and then pour over the top of the pudding. Bake in the oven for 45-50 minutes. (It is worth checking after 35-40 minutes if it is in a shallow dish.) The top should be firm and springy to the touch.
  6. Take out of the oven and serve immediately, making sure everyone gets some sponge and sauce in their bowl. It is also good with some double cream on the side.

Additional Information

STORE:
Leftovers can be refrigerated, covered, for up to 3 days. Reheat in individual portions in a microwave.

STORE:
Leftovers can be refrigerated, covered, for up to 3 days. Reheat in individual portions in a microwave.

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What 1 Other has said

  • I have used several versions of a self saucing chocolate pudding before. I really like the sponge part of this version as there is a lot less butter and actually has chocolate in it while most other recipes only has cocoa powder. I do think however, that the cocoa powder in the sauce part is too much. I used 60g and thought it was plenty.

    Posted by Bobby_C on 13th February 2022
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