This rich chocolate pudding is perfect for those who don’t like traditional Christmas pudding. It’s soft, moist, and covered in a warm hot chocolate sauce, making it a delicious treat for the festive season. It’s steamed until fluffy and served with a glossy, chocolatey topping that everyone will love!
Ingredients Needed:
For the Pudding:
- 175 grams of plain flour
- 1 teaspoon vanilla extract
- 40 grams of cocoa powder
- 175 grams caster sugar
- 175 grams of soft butter
- 60 millilitres plain yoghurt
- 3 large eggs
- 2 teaspoons baking powder
- ½ teaspoon bicarbonate of soda
For the Sauce:
- 125 grams milk chocolate (chopped)
- 125 grams dark chocolate (chopped)
- 250 millilitres double cream
- 75 grams of golden syrup
- 4 teaspoons vanilla extract
How To Make Chocolate Pudding for Christmas Pudding Haters With Hot Chocolate Sauce?
- Prepare the Pudding Basin: Grease a 1.7-litre heatproof plastic pudding basin and its lid. Get a large pan of boiling water ready for steaming.
- Mix the Batter: In a food processor, blend the flour and cocoa powder to remove lumps. Add the butter, sugar, yogurt, eggs, vanilla, baking powder, and bicarbonate of soda. Blend until smooth, scrape down the sides, then pulse a few times.
- Steam the Pudding: Pour the batter into the prepared basin (it will only fill halfway). Secure the lid, wrap the basin tightly in foil, and place it in the boiling water or a steamer. Steam for 1½ hours. It will rise but stay about 4cm below the lid.
- Make the Chocolate Sauce: In a saucepan, combine the milk chocolate, dark chocolate, double cream, golden syrup, and vanilla extract over low heat. Stir until smooth, then whisk off the heat. This can be made ahead and reheated before serving.
- Unmold and Serve: Remove the pudding from the pan, take off the foil and lid. Place a plate over the top, flip it upside down, and gently lift off the basin. Pour warm chocolate sauce over the top and serve with extra sauce on the side.
Recipe Tips:
- Use Room Temperature Ingredients: Make sure the butter, eggs, and yogurt are at room temperature before mixing. This helps the batter mix evenly and makes the pudding soft and fluffy.
- Wrap the Basin Tightly in Foil: The foil keeps water from getting into the pudding while steaming. If water seeps in, the pudding will turn soggy instead of light and moist.
- Keep the Water Simmering, Not Boiling Hard: A gentle simmer is best for steaming. If the water boils too hard, the pudding might cook unevenly or become dense. Check the water level occasionally and top it up if needed.
- Don’t Overmix the Batter: Blend until just combined. Overmixing can make the pudding dense and heavy instead of soft and light. Scrape the sides of the processor or bowl to mix everything well.
- Make the Sauce Ahead for Better Flavor: The chocolate sauce tastes even better when made in advance. Let it cool, store it in the fridge, and reheat it gently before serving. This makes the pudding easier to serve and keeps the sauce smooth and glossy.
How To Store Leftovers?
- Refrigerate: Let the chocolate pudding cool to room temperature. Store it in a sealed container in the fridge for up to 3 days. Keep the chocolate sauce in a separate container and warm it before serving.
- Freeze: You can freeze the chocolate sauce for up to 3 months. Let it cool, then store it in a freezer-safe container.
Nutrition Facts:
- Calories: 380 kcal
- Total Fat: 22g
- Saturated Fat: 12g
- Cholesterol: 85mg
- Sodium: 180mg
- Potassium: 220mg
- Total Carbohydrate: 45g
- Dietary Fiber: 3g
- Sugars: 30g
- Protein: 5g
Try More Nigella Lawson Recipes:
- Nigella Chocolate Pear Pudding
- Nigella Chocolate Chip Brioche Bread And Butter Pudding
- Nigella Chocolate Truffles Recipe
Nigella Chocolate Pudding for Christmas Pudding Haters With Hot Chocolate Sauce
Description
This rich chocolate pudding is perfect for those who don’t like traditional Christmas pudding. It’s soft, moist, and covered in a warm hot chocolate sauce, making it a delicious treat for the festive season. It’s steamed until fluffy and served with a glossy, chocolatey topping that everyone will love!
Ingredients
For the Pudding:
For the Sauce:
Instructions
- Prepare the Pudding Basin: Grease a 1.7-litre heatproof plastic pudding basin and its lid. Get a large pan of boiling water ready for steaming.
- Mix the Batter: In a food processor, blend the flour and cocoa powder to remove lumps. Add the butter, sugar, yogurt, eggs, vanilla, baking powder, and bicarbonate of soda. Blend until smooth, scrape down the sides, then pulse a few times.
- Steam the Pudding: Pour the batter into the prepared basin (it will only fill halfway). Secure the lid, wrap the basin tightly in foil, and place it in the boiling water or a steamer. Steam for 1½ hours. It will rise but stay about 4cm below the lid.
- Make the Chocolate Sauce: In a saucepan, combine the milk chocolate, dark chocolate, double cream, golden syrup, and vanilla extract over low heat. Stir until smooth, then whisk off the heat. This can be made ahead and reheated before serving.
- Unmold and Serve: Remove the pudding from the pan, take off the foil and lid. Place a plate over the top, flip it upside down, and gently lift off the basin. Pour warm chocolate sauce over the top and serve with extra sauce on the side.
Notes
- Use Room Temperature Ingredients: Make sure the butter, eggs, and yogurt are at room temperature before mixing. This helps the batter mix evenly and makes the pudding soft and fluffy.
- Wrap the Basin Tightly in Foil: The foil keeps water from getting into the pudding while steaming. If water seeps in, the pudding will turn soggy instead of light and moist.
- Keep the Water Simmering, Not Boiling Hard: A gentle simmer is best for steaming. If the water boils too hard, the pudding might cook unevenly or become dense. Check the water level occasionally and top it up if needed.
- Don’t Overmix the Batter: Blend until just combined. Overmixing can make the pudding dense and heavy instead of soft and light. Scrape the sides of the processor or bowl to mix everything well.
- Make the Sauce Ahead for Better Flavor: The chocolate sauce tastes even better when made in advance. Let it cool, store it in the fridge, and reheat it gently before serving. This makes the pudding easier to serve and keeps the sauce smooth and glossy.
Nigella Chocolate Pudding for Christmas Pudding Haters With Hot Chocolate Sauce