Baked rather than steamed, and with a real homemade chocolate custard this delicious dessert is a family favorite.
Ingredients 
For the Pudding:
  • 9 tablespoons unsalted butter, very soft
  • 3/4 cup superfine sugar
  • 3 large free range eggs, at room temperature
  • 3/4 cup flour, preferably self-raising
  • 1/2 teaspoon baking powder (or 2 teaspoons if using all purpose flour)
  • 2 tablespoons cocoa powder
  • 1/2 teaspoon vanilla essence
  • 1/3 cup ground almonds
  • 1 tablespoon milk
For the Custard:
  • 2 cups creamy milk
  • 3 tablespoons cocoa powder
  • 4 tablespoons very fine sugar
  • 1 tablespoon cornflour
  • 2 large free range egg yolks
  • 7-inch souffle dish or deep baking dish, greased, and a roasting tin

Preparation & Quantity:

Preparation time: 30 min
Cook time: 1 hour
Recipe yield: Makes 10 servings

Method:

  1. Heat the oven to 325 degrees Fahrenheit
  2. Half fill the roasting tin with water and set in the oven to heat up.
  3. Put the soft butter, superfine sugar, eggs, flour, baking powder, cocoa powder, vanilla, almonds and milk into the bowl of a food mixer and beat well until very smooth and thoroughly combined (you can also do this using a mixing bowl and wooden spoon). Spoon the mixture into the prepared souffle dish.
  4. Cut a large square of foil and butter one side. Fold the foil down the middle to make a pleat (so the pudding can rise), then cover the dish buttered-side down, making sure the foil is tightly fitting.
  5. Put the dish into the water-filled roasting tin and bake for 1 hour until firm to touch.
  6. Meanwhile, make the custard: heat all but 2 tablespoons of the milk in a medium-sized non-stick pan.
  7. Sift the cocoa, sugar and cornflour into a heatproof bowl. Add the yolks and reserved milk then stir to make a thick, smooth paste.
  8. Stir in the hot milk then pour the mixture back into the pan and stir gently over a low heat until the custard thickens - don't let the mixture boil or the eggs will scramble
  9. Pour into a jug and serve hot with the pudding.

 

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