Melting Chocolate Pudding

Chocaholics with adore Simon Rimmer's seriously indulgent dessert, made from banana loaf, chocolate custard and chocolate cream
By Simon Rimmer
Melting Chocolate Pudding
  • Rating:
  • Serves: 6
  • Cook Time: 1 hour 15 minutes
  • Prep Time: 45 minutes plus cooling and 30 mins standing
  • Effort: easy



  • 125 g butter, softened
  • 50 g brown sugar
  • 50 g granulated sugar
  • 2 eggs
  • 3 mashed bananas
  • 225 g plain flour, sifted
  • 75 g walnuts
  • pinch of salt
  • 5 g baking powder, sifted
  • cream, to serve

For the chocolate custard:

  • 300 ml double cream
  • 200 ml milk
  • 3 eggs, plus 2 yolks
  • 150 g brown sugar
  • 250 g dark chocolate, 70% cocoa solids broken into pieces
  • 25 ml strong coffee, (ideally espresso)
  • 50 g butter

For the chocolate ganache:

  • 250 ml double cream
  • 30 g granulated sugar
  • 250 g dark chocolate, 70% cocoa solids broken into pieces
  • 15 g butter


1. Preheat the oven to 170ºC/gas 3.

2. Cream together the butter and both sugars in a mixing bowl, until well mixed.

3. Beat in the eggs, one at a time, then mix in the mashed bananas and the walnuts.

4. Mix in the sifted flour, salt and baking powder. Transfer the mixture to a greased loaf tin. Bake for 50-60 minutes until set. Check for doneness by inserting a skewer. If it comes out clean the banana loaf is cooked through. Cool the banana loaf on a wire rack.

5. Meanwhile, make the custard. Heat together the double cream and milk in a pan, bringing to the boil. Meanwhile, whisk together the eggs, yolks and brown sugar in a bowl. Place the dark chocolate, coffee and butter in a separate bowl.

6. Pour the hot cream mixture over the chocolate mixture, and mix together until the chocolate has melted. Pour the hot chocolate cream mixture to the egg mixture, whisking as you do so until well-blended.

7. To make the ganache heat together the double cream and the sugar, bringing to the boil. Pour the hot cream over the chocolate and butter, stirring until the chocolate and butter have melted, Set aside to cool, cover and chill.

8. Cut the cooled banana loaf into cubes and place in a large bowl. Pour over the custard and set aside to stand for 30 minutes.

9. Preheat the oven to 200ºC/gas 6.

10. Grease 6 baking rings and place them on baking sheets, lined with greaseproof paper.

11. Pack the rings half-full with the custard-soaked banana loaf. Place a ball of the chilled ganache in the centre of each ring, then top with more custard-soaked banana loaf.

12. Bake the filled ring moulds for 15 minutes. Serve the puddings warm from the oven with cream.

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