Chocolate Fudge Pudding
This Chocolate Fudge Pudding is one of my all time favourite desserts. It’s relatively easy to make and is rich but light.
Cooking time: 40 minutes
What you’ll need
1.2l / 2 pint pie dish or 8 x 3′ ramekins, greased with a little butter.
Ingredients – Chocolate Fudge Pudding
- 150g dark chocolate (min 55% cocoa solids)
- 150g butter
- 150ml warm water
- 1 tsp vanilla extract
- 110g caster sugar
- 4 eggs
- 25g self-raising flour, sifted
- Preheat oven to 180°C
- Break up the chocolate and place in a bowl with the butter and melt over a pan of simmering water. (Note: when melting chocolate, do not allow the bowl to touch the water as this will scorch the chocolate).
- When melted, remove from the heat and stir in the vanilla, warm water and sugar, stir until smooth.
- Separate the eggs and stir the yolks into the chocolate mixture, and then whisk or stir in the flour.
- Whisk the egg whites until stiff and then fold gently into the chocolate mixture.
- Pour into the dish or ramekins and place in a bain-marie of hot water. (I use a deep baking tray and add boiling water from the kettle, enough to come one third or half up the dish)
- If using one large dish, cook for 10 minutes and then lower the heat to 150°C and cook for another 20 – 30 minutes (be careful not to over-cook). If using small ramekins, cook for 15 mins at 160°C.
- It should be firm on top but fudgy underneath.
- Cool a little, dredge with icing sugar and serve with cream or ice cream.
I like to use a good dark chocolate for this. Look out for brands like Valhrona and Callebaut. Or a good 70% dark chocolate from the supermarket.
This reheats perfectly the next day.
If using individual ramekins you can turn the puddings out to serve.
You can find more seasonal cooking inspiration on my Journal.