Best baked chocolate pudding

    (163)
    50 min

    A decadent but easy baked chocolate pudding, with a rich chocolate sauce. So easy to make, and best slightly warm with ice cream. Add a pinch of cinnamon to complement the chocolate flavour, if desired.


    180 people made this

    Ingredients
    Serves: 16 

    • 100g plain flour
    • 125g caster sugar
    • 45g unsweetened cocoa powder
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 120ml milk
    • 3 tablespoons vegetable oil
    • 150g dark brown soft sugar
    • 50g plain chocolate chips
    • 1 teaspoon vanilla extract
    • 300ml hot water

    Method
    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Preheat the oven to 180 C / Gas 4.
    2. In an 20cm square baking dish, stir together the flour, caster sugar, 1/2 of the cocoa, baking powder and salt. Add milk and oil, mix well. Sprinkle dark brown soft sugar, remaining cocoa and chocolate chips over the mixture. Add the vanilla to the hot water, then pour the water over the top.
    3. Bake for 30 to 35 minutes in the preheated oven, until the surface appears dry. Serve warm or at room temperature with cream, custard or ice cream, if desired.

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    Reviews & ratings
    Average global rating:
    (163)

    Reviews in English (127)

    6

    Simple and yummy. Takes no time to put together and get in the oven. I made without vanilla essence and it tasted great.  -  08 Aug 2012

    by
    0

    Love this, so easy to make, you don't even need a mixer! I adapt the recipe by reducing the sugar content of the cake mix by about 50g and adding in another 30g or so of choc chips to the sauce part which just makes it more fudgey and rich. Everyone thinks it's delicious! I cook for 30 mins then leave to stand in a warm oven but turned off, until ready to serve. Don't make the mistake of over cooking it - it's easy to think it's not done but don't be fooled! As long as the top is hard to the touch and spongey then it's done enough, otherwise it dries out and the sauce disappears.  -  16 Sep 2017

    by
    169

    Wow--Five stars with the following changes: 1/2 cup each brown & white sugar instead of the 2/3 cup. Instead of the hot water, use very hot HALF & HALF with 2 teaspoons vanilla. This gives a MUCH creamier pudding and won't taste like a cake of flour and water, like some have said of this type of recipe. I've made it both ways and I can't believe how much better the recipe with half and half is!!! Why has no one published a recipe like this?!!! :-)  -  24 May 2007  (Review from Allrecipes US | Canada)

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