How to Make Chocolate Pudding with Sauce
Chocolate Pudding with Sauce
How to Make Chocolate Pudding with Sauce
Difficulty: Easy25
minutes2
hours181
kcalIngredients
- For the chocolate pudding
125g/4½oz baking spread or soft butter or margarine, plus extra for greasing
2 large eggs
100g/3½ oz self-raising flour
125g/4½oz caster sugar
25g/1oz cocoa powder, sieved
1 tsp vanilla extract
- For the chocolate sauce
150ml/5fl oz full-fat milk
150ml/5fl oz double cream
300g/10½oz dark chocolate, broken into pieces
1 tsp vanilla extract
Directions
- Prepare a 1 liter or 1 ¾ pint pudding basin, grease with marg. Don’t miss any of the corners.
- Place all of the pudding ingredients into a large bowl. Mix until well combined, light and fluffy.
- Spoon into the basin and level the top. Cover with kitchen foil that is about 4cm/1½in bigger than the basin rim.
- Place the basin in a deep saucepan and pour in boiling water until it reaches halfway up the sides of the basin.
- Cover with a lid and place over a very low heat. Steam over a gentle simmer for about 1½-1¾ hours until the top is just firm.
- Remove from the heat and leave to cool slightly. Remove the foil, run a palette knife around the edges, and invert onto a plate.
- Chocolate Sauce
- Meanwhile, place the milk and cream in a saucepan. Heat until just boiling. Add the chocolate and vanilla, then remove from the heat and stir until melted and runny.
Pour some of the chocolate sauce over the top of the pudding.
Recipe Video
Notes
- As usual, don’t be afraid to experiment..
- watch our video tutorial, leave a comment, and subscribe if you like what you see. Thank you and Enjoy!
Basic Method for Chocolate Puddings
There’s something irresistibly comforting about homemade chocolate pudding. It’s a dessert that evokes nostalgia and delight in equal measure. Crafting it from scratch allows for an unparalleled richness and depth of flavor that pre-packaged mixes simply can’t replicate. Today, we’ll delve into the art of making chocolate pudding with an indulgent chocolate sauce, creating a dessert that’s both simple and sublime.
Ingredients and Tools Needed
Essential Ingredients for the Pudding
To create a velvety chocolate pudding, you’ll need:
For The Pudding
- 125g/4½oz baking spread or soft butter or margarine, plus extra for greasing
- 2 large eggs
- 100g/3½ oz self-raising flour
- 125g/4½oz caster sugar
- 25g/1oz cocoa powder, sieved
- 1 tsp vanilla extract
Key Ingredients for the Chocolate Sauce
For the decadent sauce, gather:
- 150ml/5fl oz full-fat milk
- 150ml/5fl oz double cream
- 300g/10½oz dark chocolate, broken into pieces
- 1 tsp vanilla extract
Tools of the Trade
Equip yourself with:
- Medium-sized saucepan
- Whisk
- Mixing bowls
- Measuring cups and spoons
- Heatproof spatula
- Serving dishes
Preparing the Pudding Base
Mixing Dry Ingredients
Begin by combining the sugar, cocoa powder, cornstarch, and salt in a medium saucepan. Whisk these dry ingredients together until they’re thoroughly blended, ensuring that the cocoa powder and cornstarch are evenly distributed.
Incorporating Wet Ingredients
Gradually add the milk to the dry mixture, whisking constantly to avoid clumps. Continue stirring until the mixture is smooth and all the ingredients are fully integrated. This step is crucial for achieving a consistent texture in the final pudding.
Cooking the Pudding
Achieving the Perfect Consistency
Place the saucepan over medium heat and cook the mixture, stirring constantly. As it heats, the pudding will begin to thicken. Once it reaches a boil, reduce the heat and continue to cook for another 1-2 minutes. The goal is a thick, luscious pudding that coats the back of a spoon.
Tips for Avoiding Lumps
To prevent lumps, maintain a steady stirring motion and keep the heat at a moderate level. If lumps do form, vigorously whisking the mixture can help to smooth them out. Straining the pudding through a fine-mesh sieve is also an effective remedy.
Making the Chocolate Sauce
Melting Chocolate Properly
In a separate saucepan, heat the heavy cream and sugar over medium heat until it just begins to simmer. Remove from heat and add the chopped chocolate. Let it sit for a few minutes to melt, then stir until smooth. This method ensures a glossy, homogeneous sauce.
Achieving the Right Sauce Consistency
Add the vanilla extract and stir to combine. If the sauce appears too thick, you can thin it with a bit of additional warm cream. Conversely, if it’s too thin, allow it to cool slightly; it will thicken as it stands.
Combining the Pudding and Sauce
Layering Techniques
Spoon the pudding into serving dishes, filling them about halfway. Pour a layer of chocolate sauce over the pudding, then add more pudding on top. This creates a delightful contrast between the creamy pudding and the rich sauce.
Swirling for Visual Appeal
For an aesthetically pleasing presentation, use a toothpick or knife to swirl the sauce into the pudding. This technique not only looks beautiful but also ensures that every bite has a balance of pudding and sauce.
Serving Suggestions
Perfect Pairings
Chocolate pudding with sauce pairs wonderfully with fresh berries, a dollop of whipped cream, or a sprinkle of crushed nuts. These additions provide texture and complement the pudding’s richness.
Garnishing Ideas
Consider garnishing with a sprig of mint, chocolate shavings, or a light dusting of powdered sugar. These small touches elevate the presentation and add an extra layer of flavor.
Troubleshooting Common Issues
Fixing a Runny Pudding
If your pudding is too runny, return it to the heat and cook a bit longer, cook until it thickens.
Remedying Overcooked Sauce
If your sauce becomes too thick or grainy, try reheating it gently with a bit more cream. Stirring continuously will help restore its smooth texture.
Conclusion
Making chocolate pudding with sauce is a rewarding endeavor that results in a dessert that’s as satisfying to create as it is to eat. With a few simple ingredients and techniques, you can craft a dish that’s rich, creamy, and utterly decadent. Enjoy your homemade treat, and savor every spoonful of this delightful dessert.
