Sticky Chocolate Pudding Recipe

Name: Sticky Chocolate Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups all-purpose flour; 1 teaspoon baking powder; pinch salt; 1/4 cup good unsweetened cocoa powder; 1/2 cup ground hazelnuts; 1 2/3 cups confectioners sugar; 2 1/2 ounces best semisweet chocolate chopped roughly or chocolate morsels; 2 tablespoons unsalted butter, melted; 1 egg; 3/4 cup milk; 1 teaspoon pure vanilla extract; 1 cup dark brown or dark muscovado sugar; 1 1/4 cups unsweetened cocoa powder

Servings: persons

1 1/4 cups all-purpose flour
1 teaspoon baking powder
pinch salt
1/4 cup good unsweetened cocoa powder
1/2 cup ground hazelnuts
1 2/3 cups confectioners sugar
2 1/2 ounces best semisweet chocolate chopped roughly or chocolate morsels
2 tablespoons unsalted butter, melted
1 egg
3/4 cup milk
1 teaspoon pure vanilla extract
1 cup dark brown or dark muscovado sugar
1 1/4 cups unsweetened cocoa powder

1
Preheat the oven to 350.
2
Sift the flour, baking powder, salt and cocoa into a bowl, stir in the hazelnuts and the sugar, then add the chocolate.
3
Whisk together the melted butter, egg, milk and vanilla and pour into the dry ingredients.
4
Stir well, so it's all thoroughly mixed, then spoon into the buttered dish.
5
Now for the sauce, not that you make it yourself (the cooking does that for you) but you have to get the ingredients together.
6
Bring 2 1/2 cups of water to a boil.
7
Mix the brown sugar and cocoa and sprinkle over the top of the pudding mixture in the dish.
8
Pour the boiled water up to the 2 cup mark of a measuring cup, then pour over the pudding.
9
Put the water-drenched pudding directly into the oven and leave it there for about 50 minutes.
10
Don't open the door until a good 45 minutes have passed and then press: if it feels fairly firm and springy to the touch, it's ready.
11
If you're using the shallow dish, it'll be ready in 35-40 minutes.
12
Remove from the oven and serve immediately, spooning from the dish and making sure everyone gets both sauce and sponge.

941

kcal

Calories

Fat

194

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/4 cups all-purpose flour, 1 teaspoon baking powder, pinch salt, 1/4 cup good unsweetened cocoa powder, and more.

Yes, Sticky Chocolate Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sticky Chocolate Pudding

How did you like this recipe?

Frequently Asked Questions