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Serves 6


5 oz. bittersweet baking chocolate, broken into pieces
5 oz. butter
4 oz. soft brown sugar
1/2 cup warm water
4 large egg whites
4 large egg yolks
1 oz. self-raising flour
1/2 tsp. cream of tartar
1/2 tsp. salt
1 tsp. cinnamon
3 tsp. white sugar
6 fl. oz. whipping cream


Preheat oven to 400 F (200 C). Put a roasting pan full of water on the middle shelf. Melt bittersweet chocolate and butter in a bowl over boiling water. Stir until smooth. Add warm water and soft brown sugar. Stir until sugar has dissolved and mixture is smooth.

Using a food processor, pour chocolate mixture in. Add egg yolks and flour. Beat until smooth. Set aside.

Using the food processor, beat the eggs and tartar to soft peak stage. Fold into chocolate mixture.

Pour chocolate pudding into a greased, 5-cup pudding dish. Place dish in roasting tin and bake for 10 minutes.

Using the food processor, beat whipping cream, white sugar, and cinnamon until peaks stand up alone. Chill in fridge until needed.

Reduce heat to 325 F (160 C). Bake pudding for 30 minutes until firm on top. Serve hot or cold with spiced whipped cream.