Rich Chocolate Pudding

By Faeza
28 July 2015


¦ 100g butter or margarine

¦ 100g (½ cup) brown sugar

¦ 3 eggs, separated

¦ 125g dark chocolate, melted

¦ 5ml (1 teaspoon) vanilla essence

¦ 120g (1 cup) self-raising flour

¦ 15ml (1 tablespoon) cocoa powder

¦ 3ml (½ teaspoon) bicarbonate of soda

¦ 65ml (¼ cup) milk

¦ 65ml (¼ cup) orange juice

Chocolate sauce:

¦ 125g dark chocolate, broken

¦ 65ml (¼ cup) cream

¦ 15ml (1 tablespoon) orange juice


Preheat oven to 180°C. Grease a 1-litre ovenproof pudding bowl.

Cream together the butter and half of the sugar until light and fluffy.

Beat the egg yolks, chocolate and vanilla essence.

Sift together flour, cocoa and bicarbonate of soda.

Fold into the mixture, alternating with spoonfuls of the milk and orange juice.

Beat egg whites until soft peaks form.

Gradually add remaining sugar, beating until stiff and glossy.

Fold lightly into chocolate mixture.

Pour mixture into prepared bowl, cover with a circle of baking paper, and secure with a string.

Place in a large baking dish. Pour enough water to come halfway up the sides of the bowl. Bake for 1½ hours. Unmould onto a serving plate. Drizzle with chocolate sauce.

To make chocolate sauce:

Combine the chocolate, cream and brandy in a heatproof bowl standing over a saucepan of gently simmering water. Stir until smooth.