Mary Berry Chocolate Steamed Pudding

This one took me right back to Sunday lunches at my gran’s—where the kitchen steamed up like a sauna, and dessert was always something warm, chocolatey, and slightly overboiled (in the best way). I’ll be honest—my first go at Mary Berry’s chocolate steamed pudding nearly ended up as a dense, cocoa-scented doorstop. I overmixed, rushed the foil, and forgot to check the water level halfway through. Rookie move.

But when I got it right? Oh wow. Light (for a steamed pud), rich, and cloaked in the glossiest, silkiest chocolate sauce I’ve ever managed on the hob. Let me show you exactly what made the difference—and how to avoid a sunken sponge disaster.

What Makes This Recipe Special

Mary’s version just works. No faffing with odd ingredients or obscure gear—just a pudding basin, a bit of foil, and some classic pantry staples. The surprise? That chocolate sauce. It’s not just a drizzle; it’s a full-on chocolate lava bath. You pour it warm over the pudding and let it seep into every crumb.

Most chocolate puddings dry out fast or end up grainy. But the combo of baking spread (rather than butter) and a proper steam gives it that melt-in-your-mouth softness. And trust me—the vanilla in both batter and sauce is essential. It lifts the whole thing.

INGREDIENTS + WHY THEY MATTER

• Baking Spread – Helps the sponge stay ultra soft and light. I tried butter, but it made it stodgier.
• Caster Sugar – Dissolves smoothly. Don’t swap for granulated—it made mine grainy.
• Self-Raising Flour – No need for extra baking powder. The rise is gentle, just enough.
• Cocoa Powder (sifted!) – Gives intense chocolate flavour. Skipping the sifting made for lumps once. Never again.
• Eggs – Structure + richness. Room temp is best—they mix better.
• Vanilla Extract – Surprisingly crucial. I tried skipping it—tasted flat.
• Double Cream + Milk – The perfect mix for a glossy sauce. Cream alone was too heavy.
• Bournville Chocolate – Dark, but not bitter. I tested with 70%—too sharp for this pud.

Making It Yours (Without Ruining It)

• Egg-Free – I tried with flax eggs (1 tbsp ground flax + 3 tbsp water per egg) and it worked, but came out slightly heavier. Not bad, just more rustic.
• Dairy-Free – Swapped baking spread for Flora Plant, cream/milk for oat cream + oat milk. Shockingly good.
• Want it boozier? Add 1 tbsp dark rum or brandy to the sauce. I did this for a dinner party. No regrets.
• Add Orange Zest – A total win. Think Terry’s Chocolate Orange in pudding form.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Pudding stuck in basin	Forgot to grease and line it	Grease thoroughly + grease the baking paper
Soggy top	Water dripped in while steaming	Foil too loose or not pleated—tie it tight!
Dry, crumbly sponge	Oversteamed or too much cocoa	Check at 1hr 30min. Use exact cocoa amount.
Grainy sauce	Boiled the chocolate too hot	Heat milk/cream, then stir in chocolate off-heat

HOW TO MAKE MARY BERRY’S CHOCOLATE STEAMED PUDDING

1. Prep your basin: Grease a 1.1-litre pudding basin well. Line the bottom with a square of greased baking paper.
2. Make the batter: In a big bowl, beat baking spread, sugar, eggs, flour, cocoa, and vanilla until light and fluffy. It should look like thick mousse.
3. Fill the basin: Scrape in the batter, level the top.
4. Seal it properly: Grease a square of foil (make a central pleat), cover the basin, and tie it with string. It should look like a bonnet.
5. Steam it: Place a saucer or trivet in a deep saucepan. Sit the basin on top. Add boiling water halfway up the sides, cover, and simmer gently for 1½ to 1¾ hours. Top up water if needed.
6. Make the sauce: Heat cream and milk just until it bubbles. Off the heat, stir in chocolate and vanilla. Stir until glossy.
7. Unmould and serve: Carefully lift the pudding out, remove foil, and loosen edges with a knife. Invert onto a plate. Pour over some sauce and serve the rest in a jug.

TIPS FROM MY KITCHEN

• I set a timer every 30 minutes to top up the water—can’t tell you how many times I nearly boiled it dry.
• I warm the sauce jug before serving so the sauce doesn’t cool too fast.
• My fan oven makes my kitchen hotter than the sun—so I let the pudding cool slightly before turning it out. Much easier.

STORAGE + SERVING

• Fridge: Keeps for 3 days, well wrapped.
• Freezer: Wrap tightly in foil and clingfilm. Freeze up to 1 month.
• To Reheat: Steam whole for 10 mins or microwave slices for 30–60 seconds.
• Serve with: Vanilla ice cream, custard, or just extra sauce.

FAQs – Real Query Answers

Q: Can I use butter instead of baking spread?
A: You can, but it’s heavier. I tested both, and baking spread gave a fluffier result.

Q: Can I make it ahead of time?
A: Yes! I made it the morning of a party, then reheated it by steaming gently for 10 minutes. Came out perfect.

Q: What if I don’t have a pudding basin?
A: Use a Pyrex bowl—just make sure it’s heatproof and deep enough. I did this once at a friend’s and it worked great.

Q: Can I halve the recipe?
A: You can! Use a smaller bowl and steam for about 1 hour. I’ve done this for a midweek pudding-for-two situation.

Q: Do I have to sift the cocoa?
A: Please do. I skipped it once and had tiny bitter lumps in the sponge. Not ideal.

Try More Recipes:

• Mary Berry Petit Fours
• Mary Berry Fruity Granola Bars
• Mary Berry Gingerbread Men
• Mary Berry Doughnuts Recipe