Sticky Chocolate Pudding
by Nigella. Featured in HOW TO EATIntroduction
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.
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.
Ingredients
Serves: 6-8
For the pudding
- 75 grams dark chocolate
- 150 grams plain flour
- 1 teaspoon baking powder
- 25 grams cocoa powder
- 50 grams ground hazelnuts or 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 ground hazelnuts or almond meal
- 1 cup granulated 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
- Preheat the oven to 180℃/160℃ Fan/350℉. Chop the chocolate roughly into pieces.
- Put the flour, baking powder and cocoa into a bowl, stir in the ground nuts and sugar, and then add the chocolate pieces.
- 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).
- 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.
- 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.
- 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.
- Preheat the oven to 180℃/160℃ Fan/350℉. Chop the chocolate roughly into pieces.
- Put the flour, baking powder and cocoa into a bowl, stir in the ground nuts and sugar, and then add the chocolate pieces.
- 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).
- 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.
- 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.
- 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 2 Others have said
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Posted by bpteutsch on 1st December 2022
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Posted by Odelle on 30th November 2022
Show more commentsI baked this in two dishes. There was a lot of liquid at the top, though it was baked. As it cooled, the liquid was absorbed. We can't get caster sugar in the USA, so I just used regular fairtrade granulated sugar and it seems fine. Delicious!
A wonderful decadent lush extremely chocolatey pudding cake that everyone loves especially if you adore chocolate as much as I do. Great served with creme anglaise, ice-cream brandy butter or plenty of fresh double cream poured over it delicious, it's wonderful served with Baileys Irish cream liqueur poured over it too it's luchous! Enjoy if you adore chocolate as much as I do you'll love this one too! Many thanks Nigella on another winner that's spectacular!