Heavenly chocolate pudding

A reader from North Devon shares a recipe that’s been a family favourite for over 40 years

  • Prep:1 hrs 30 mins
    Including 1hr 15mins steaming
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 472
  • fat 30g
  • saturates 14g
  • carbs 50g
  • sugars 0g
  • fibre 2.5g
  • protein 4g
  • salt 0.9g


  • 100g butter or margarine, plus extra for the bowl
  • 2 tbsp golden syrup
  • 100g dark muscovado sugar
  • 150ml/¼ pint milk
  • 1 egg (large or medium)
  • 1 heaped tbsp cocoa powder
  • 225g self-raising flour, minus 1 heaped tbsp
  • 1 tsp ground cinnamon
  • ¼ tsp bicarbonate of soda
  • 4 tbsp milk
  • 4 tbsp cream
  • 1 tbsp golden syrup
  • 100g good-quality dark chocolate


  1. Butter the inside of a 1.2 litre pudding bowl and line the base with a disc of buttered greaseproof paper.

  2. Melt the butter, syrup and sugar in a saucepan. Remove from the heat and stir in the milk and egg. Add the cocoa to the flour, then tip this mixture into the pan with the cinnamon and soda.

  3. Pour the mixture into the pudding bowl, cover tightly with foil and steam for 11?4 hours. Just before the end, heat the sauce ingredients until melted, stirring all the time.

  4. Turn the pudding out (run a knife around the inside of the bowl if necessary) and discard the paper disc. Pour the sauce over the top and serve immediately.

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