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Wicked Chocolate Pudding with Expresso Custard

Thursday, 14th February 2019




A dessert crested for anyone who loves chocolate.  The recipe works if you double it and make into a large pudding or serve in individual ramekins. It is a perfect winter entertaining dessert with a great combination of coffee and chocolate – heaven on a plate!

Preparation Time: 40 minutes  
Cooking Time: 50 minutes      
Serves:  8 people

200g type ‘00’ flour or plain white flour
200g sugar
Pinch salt
2 heaped teaspoons bicarbonate soda
4 eggs
50g unsalted butter/ margarine – melted plus extra to grease tin
60g smooth apricot jam
2 tablespoons red wine vinegar
160ml milk/ soya cream
100g dark chocolate – cut into chunks or use chocolate drops

Coffee Custard

125ml double cream/ non dairy cream
125ml whole milk/ soya milk
2 eggs
25g sugar
1 ½ tablespoons custard powder
50ml expresso coffee

Preheat the oven to 200C/ 180C Fan/ Gas 6.
Line and grease a 1 litre square tin or 8 ramekins.
For the coffee custard, heat the cream and milk together in a saucepan until almost boiling, then set aside.
Whisk the eggs with the sugar in a mixer then add the custard powder, followed by the cream mixture. Transfer back to the saucepan and heat gently until thickened. Stir in the expresso and set aside.
For the sponge, sift all the dry ingredients together, then add the eggs, melted butter, jam and vinegar.

Gently beat together. Add milk and stir well.  Transfer to your prepared tin or ramekins.

Bake for 20 minutes, remove, then gently stir or stud the sponge with chocolate chunks

Return to the oven for a final 20 minutes. Remove and set aside.
Then cut into squares or remove from the ramekins.
To serve, preheat the oven to 220C/ gas mark 7. Put the sponge squares on a baking tray for 5minutes.
Warm the custard through gently and serve each pudding with the custard poured oven.




  1. Check the latest cookery classes and events for singles.

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