Chocolate Puddle Pudding

Prep Time

20 minutes + cooling

Cooking Time

40 minutes


5-6 people

Gregg says, "Is this clever or what? You mix it all together, stick it in the oven and when it comes out it’s got a light crusted sponge on top and a hot sticky chocolate sauce underneath. Quite brilliant."


  • 250g (8oz) Divine 70% Dark Chocolate, broken into pieces
  • 300ml (½ pint) milk
  • 2 tbsp brandy (optional)
  • 50g (2oz) unsalted butter, softened
  • 150g (5oz) caster sugar
  • 2 eggs, separated
  • 25g (1oz) self-raising flour
  • 25g (1oz) Divine Cocoa Powder, plus extra for dusting
  • Whipped cream, to serve



Put the chocolate in a small saucepan with the milk and heat gently until the chocolate has melted. Stir in the brandy if using.


Beat together the butter and sugar in a bowl until pale and fluffy. Gradually beat in the egg yolks, flour, cocoa powder and chocolate mixture.


Whisk the egg whites in a separate, grease-free bowl until they hold their shape. Using a large metal spoon, fold a quarter of the egg whites into the chocolate mixture, then fold in the remaining egg whites.


Turn the mixture into a 1.5 litre (2½ pint) pie dish or 8cm x 8cm ramekins and place in a roasting tin. Pour boiling water to a depth of 2.5 cm (1 inch) into the tin.


Bake in a preheated oven, 180°C (350°F), Gas Mark 4 - for about 35 minutes in a pie dish and about 20 mins in ramekins - until a crust has formed.


Dust generously with cocoa powder and serve hot with whipped cream.