Mary Berry’s ‘indulgent’ chocolate pudding recipe is served with a ‘divine’ sauce (Image: Getty)
has shared a plethora of throughout her career, including this chocolate steamed pudding with chocolate sauce.
It has received more than 15 five-star ratings on Good Food, with many claiming this is their go-to dessert.
The notes said: “Indulgent and so comforting, this chocolate pudding is full of rich flavour and served with a divine pouring sauce.”
Mary also recommended serving the warm sponge with ice cream; vanilla would work perfectly.
It serves six to eight people and will be ready from start to finish in under two hours.
:
Our community members are treated to special offers, promotions, and adverts from us and our partners. You can check out at any time. Read our Privacy Policy
Ingredients:
For the chocolate pudding:
125g baking spread
125g caster sugar
Two large eggs
100g self-raising flour
25g cocoa powder, sieved
One teaspoon of vanilla extract
For the chocolate sauce:
150ml full-fat milk
150ml double cream
300g dark chocolate, broken into pieces
One teaspoon of vanilla extract
Don’t miss… [EXPLAINER]
Method:
Grease a one-litre pudding basin with butter and then line it with parchment paper.
Place all of the chocolate pudding ingredients into a large bowl and mix with an electric mixer until well combined, light and fluffy.
Spoon into the lined tin and cut a square of kitchen foil that is about 4cm bigger than the rim of the basin.
Grease the foil with butter and make a pleat in the middle of the square, placing it on top of the basin and tightly pressing around the rim, tying it up with string to seal.
Place the basin in a deep saucepan and pour in boiling water until it reaches halfway up the sides of the basin.
The chocolate sauce is made with cream (Image: Getty)
Cover with a lid and place on a very low seat, steaming it for around one and a half hours, until the top is firm.
Remove from the heat and leave to cool slightly before removing the foil, and then run a palette knife around the edges and invert onto a place, removing the square of paper on top.
Meanwhile, place the milk and cream in a saucepan, heating it up until just boiling. Add the chocolate and vanilla, then remove from the heat and stir until melted and runny.
Pour some of the sauce over the top of the pudding and cut into wedges to serve. Serve the remaining sauce in a jug alongside.