Chocolate puddle pudding

Gregg Wallace's chocolate puddle pudding has a crusted sponge top and oozes with molten Divine chocolate underneath.
By Gregg Wallace
Chocolate puddle pudding
  • Rating:
  • Serves: 5-6
  • Cook Time: 40 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 250 g dark chocolate, perferably Divine, broken into pieces
  • 300 ml milk
  • 2 tbsp brandy, optional
  • 50 g unsalted butter, softened
  • 150 g caster sugar
  • 2 eggs, separated
  • 25 g self-raising flour
  • 25 g cocoa powder, preferably Divine, plus extra for dusting
  • whipped cream, to serve


1. Preheat the oven to 180°C/160°C fan/gas mark 4. Put the chocolate in a small saucepan with the milk and heat gently until the chocolate has melted. Stir in the brandy if using.

2. Beat together the butter and sugar in a bowl until pale and fluffy. Gradually beat in the egg yolks, flour, cocoa powder and chocolate mixture.

3. Whisk the egg whites in a separate, grease-free bowl until they hold their shape. Using a large metal spoon, fold a quarter of the egg whites into the chocolate mixture, then fold in the remaining egg whites.

4. Turn the mixture into a 1.5 litre pie dish or into 5 or 6 ramekins around 8cm x 8cm in size and place in a roasting tin. Pour boiling water to a depth of 2.5cm into the tin. Bake in the oven for about 35 minutes in a pie dish or about 20 minutes in ramekins, until a crust has formed on top.

5. Dust generously with cocoa powder and serve hot with whipped cream.

Find out more about Divine Chocolate.
Photo: Hilary Moore for Divine Chocolate.

Rate This Recipe