Chocolate Puddings with Ginger

Katie Bishop's delicious chocolate pudding can be made in individual ramekins, served with a big dollop of crème fraîche and ginger syrup
By Katie Bishop
Chocolate Puddings with Ginger
  • Rating:
  • Serves: 6
  • Cook Time: 25 minutes
  • Prep Time: 20 minutes
  • Effort: medium


  • 125 g self-raising flour
  • 125 g caster sugar
  • 1.5 tsp baking powder
  • 4 tbsp cocoa powder
  • pinch salt
  • 50 g chocolate
  • 2-3 tbsp preserved stem ginger, drained and chopped (reserve the syrup)
  • 250 ml full-fat milk
  • 75 g unsalted butter, melted
  • 2 eggs, beaten

For the sauce

  • 175 g softlight brown sugar
  • 2 tbsp cocoa powder


1. Preheat the oven to 180C/gas 4. Grease a shallow 1.5 litre dish with butter, or for individual puddings grease 6 ramekins and place in a roasting tin.

2. Sift the flour, sugar, baking powder and cocoa powder and salt into a large mixing bowl. Stir in the melted chocolate, chopped ginger, milk, melted butter and eggs and combine thoroughly. Pour the mixture into the dish or the prepared ramekins.

3. To make the sauce mix the sugar and cocoa together and sprinkle over the pudding (or puddings). Pour 250ml of boiling water over the mixture.

4. Place in the oven and cook for 20-25 minutes or until risen and just firm to the touch. Leave to cool slightly for 5 minutes, then serve topped with dollops of cold crème fraîche and an extra drizzle of ginger syrup.

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