Jamie’s mum’s gorgeous chocolate pudding

Prep time: min
Total time: min
Serves 10
2/3 cup
unsalted butter, plus extra for greasing
1/2 cup
light brown sugar
1 2/3 cup
self-raising flour
large organic eggs
3/8 cup
cocoa powder
3/4 cup
2% milk
175 mL
1 pinch
sea salt
zest of 1 orange or 2 mandarins or clementines
1/2 cup
unsalted butter
1/4 cup
light brown sugar
3 1/2 oz
dark chocolate, at least 54% cocoa solids
100 g
1 tbsp
2 tbsp
2% milk
29.8 g
saturated fat
17.2 g
39.3 g
21.6 g


  1. Grease a 1.5 Litre heatproof bowl with a little butter and set aside. To make the sauce, place a large heatproof mixing bowl over a pan of simmering water (make sure it’s not too tight a fit or the steam will burn you). Add all of your sauce ingredients and allow to melt, stirring frequently until blended and glossy. Remove from the heat.

  2. Pour about 8 tablespoons of your lovely sauce into the bottom of the greased pudding basin and put the rest to one side for later.

  3. Next, pop all the pudding ingredients into a food processor and blitz until nice and smooth. You can also do this by hand with a wooden spoon if you don’t have a food processor. Gently transfer the mixture to the pudding basin, on top of the sauce.

  4. Cover the heatproof bowl with some waxed paper and a layer of foil to hold it in place. Scrunch this around the edges and tie some string around the basin to secure it. At the same time, make a handle from the string so it is easier to handle the heatproof bowl later on.

  5. When you’re ready to cook your pudding, get a saucepan large enough to hold the heatproof bowl and have its lid on tightly, so try it for size first. Once you’ve got a good fit, place a heatproof plate on the bottom of the pan – this will stop the bottom of the pudding from burning.

  6. Fill the pan with a couple of inches of boiling water from the kettle and carefully lower your pudding in. The water should come halfway up your pudding, so top it up if you need to.

  7. Bring the water to the boil, put the lid on, then simmer for about 1 hour 30 minutes – 1 hour 40 minutes making sure you keep the water topped up when needed so it doesn’t boil dry. After this time, carefully remove your pudding from the pan.

  8. Immediately turn the pudding out onto a nice big platter, but keep in mind that the chocolate sauce is going to be hot and runny, so be very careful. Place the pudding in the centre of your table with a jug containing the remaining warmed chocolate sauce. Top the pudding with a little festive holly if you have it and let everyone tuck in!