A traditional, rich, dark chocolate pudding with a warm chocolate sauce by The Pudding Club Head Chef.
  • 120g Butter
  • 120g Fairtrade light brown sugar
  • 90g Self raising flour
  • 30g Divine Cocoa
  • 2 Free range eggs, beaten
  • 180g Divine 70% Dark Chocolate
  • 1 Tablespoon Fairtrade caster sugar
  • 5 Tablespoons single cream


  1. Start by preparing the topping – melt the Divine chocolate, remove from the heat and stir in the cream and sugar. 
  2. Pour into the bottom of a buttered 3 pint (1.7Lt) pudding basin.
  3. Beat the butter and sugar together until light and airy. 
  4. Gradually beat in the eggs, beating well in between each addition. 
  5. Sieve the flour and cocoa powder together, add to the creamed mixture by folding in gently.
  6. Pour the mixture into the lined pudding basin. 
  7. Cover the top with a tight fitting lid or several layers of greaseproof paper and tie securely. 
  8. Steam for 1 to 1 and ½ hours. 
  9. Turn out carefully on to a warmed plate, making sure that none of the sauce is left behind! 
  10. Serve with cream, custard or ice cream.
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