An indulgent pudding seems like a good recipe for this weekend… This is a chocolate version of the light and fluffy self-saucing lemon surprise pudding – and because it is so light, it is delicious without being terribly heavy or rich. The key thing is to make sure it doesn’t over-cook, so you have to be brave about taking it out of the oven whilst there is still a bit of wobble to it. Check how it’s doing from about 50 minutes into the cooking time. I am afraid I cheat and stick a knife into the centre of the pudding – the top couple of inches should be cakey in a soufflé style, with an inch and a half or so of gooey chocolate sauce at the bottom. If you don’t quite hit the spot (as I didn’t really, for the version I made for the pics!), it doesn’t matter, it’s still yummy.
This is delicious served with vanilla ice cream, or with a 50/50 mix of mascarpone and Greek yogurt.
Gooey Chocolate Pudding
- 200g milk chocolate
- 200ml milk
- 50g butter
- 75g caster sugar
- 2 eggs separated
- 50g white self-raising flour
- 25g cocoa
- extra cocoa to dust
You will need a 2 pint (1.1 litre) baking dish and a roasting tin big enough to hold the dish.
- Preheat oven to 180C (350F, Gas 4) – a little less for fan ovens.
- Break the chocolate into pieces and put in a small saucepan with the milk, and heat very gently until the chocolate has melted. Stir until smooth.
- Separate the eggs – putting the whites in a large clean bowl ready to whisk later, and the yolks in a small bowl. Beat the yolks together.
- Cream together the butter and sugar until light and fluffy. Gradually beat in the beaten egg yolks and then the melted chocolate.
- Add the flour and cocoa to the mix and beat until thoroughly combined.
- Whisk the egg whites until they are stiff, then gently fold them into the chocolate mixture with a metal spoon.
- Half fill the roasting tin with hot water and place in the oven.
- Pour the chocolate mixture into the baking dish and then place the dish into the prepared roasting tin.
- Bake for about 50 minutes to 1 hour, until the top feels firm to the touch, but with a hint of wobble.
- Don’t forget to take the baking dish out of the hot water after you have taken it out of the oven, or the pudding will carry on cooking!
- Dust with a teaspoon or 2 of cocoa sprinkled through a small sieve before serving
For more recipes do visit my directory of Very Berry recipes.