Mary Berry Hot Chocolate Pudding

I made this for a dinner party and, honestly, I nearly didn’t serve it.

It looked like it had sunk in the middle. I panicked, grabbed a spoon to check the texture—and discovered molten, chocolatey gold underneath a deceptively plain top. The centre was warm, gooey, and exactly what a proper self-saucing pudding should be.

The white chocolate cream? I almost skipped it (who needs another pan to wash?) but I’m so glad I didn’t. It melted into the sponge like custard-meets-ganache.

This pudding is a bit of a stealth showstopper. It’s simple enough for a Sunday night but lush enough to make people ask for seconds. Let me show you how to get it spot-on (and avoid the moment of panic I had!).

What Makes This Recipe Special

Most chocolate puddings are either too dry or too sweet. This one? Perfectly balanced.

• The golden syrup keeps the crumb moist without being stodgy.
• A full 150g of melted dark chocolate gives it real depth—not just cocoa dust.
• And that white chocolate cream on top? It’s like pouring silk over sponge.

What surprised me most was how well it holds its heat. I took it out of the oven, let it sit for 10 minutes while wrangling dessert plates, and it still oozed beautifully.

INGREDIENTS + WHY THEY MATTER

• Butter (115g) – Softened is key. Cold butter doesn’t blend properly and you’ll end up with little greasy lumps.
• Light Muscovado Sugar (175g) – Adds caramel notes. I once used caster sugar in a pinch—regretted it. Too flat.
• Eggs (2) – Help bind and lift. Room temperature is best.
• Self-Raising Flour (175g) – The built-in raising agent gives this pud its signature spring.
• Cocoa Powder (55g) – Use a good dark one. I sift it always—lumpy cocoa is the enemy.
• Bicarbonate of Soda + Baking Powder (1 tsp each) – The duo gives it extra puff and softness.
• Golden Syrup (3 tbsp) – Moisture magic and adds a gorgeous shine to the sponge.
• Milk (275ml) – Helps create that pourable batter. I’ve tried semi-skimmed and full-fat—both work.
• Dark Chocolate (150g, melted) – Don’t skip this. It’s where the richness lives.
• White Chocolate Cream – Just three ingredients (double cream, white choc, vanilla) but transforms it into a posh pud.

Ingredient Swaps That Hold Up

• Dairy-Free – I’ve swapped in oat milk and Flora Plant Butter. Works beautifully—though the cream topping is harder to fake.
• Gluten-Free – I tested this with Doves Farm GF self-raising flour. Still good, just slightly denser.
• No White Chocolate? – Pour over warm custard or even a drizzle of double cream. It won’t be as luxe, but still lush.
• Extra Boozy – A splash of Bailey’s or Cointreau in the white chocolate cream? Absolutely.

Mistakes I’ve Made (And How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Centre sank in	Took it out too early	Wait until it springs back when lightly pressed
Greasy texture	Butter too cold	Always soften butter fully
Cream split	Overheated the white chocolate	Heat cream first, then stir in chocolate off the heat
Dry sponge	Overbaked it	Start checking at 30 mins—35 max in my fan oven

HOW TO MAKE MARY BERRY’S HOT CHOCOLATE PUDDING

1. Preheat oven to 180°C/160°C Fan/Gas 4. Grease a 1.75L (3-pint) dish well with butter.
2. Make the batter: In a big bowl, add butter, muscovado sugar, eggs, flour, cocoa, bicarb, baking powder, and golden syrup. Mix with an electric whisk for about a minute—it’ll look thick and gritty.
3. Add milk gradually, whisking to loosen the mix. It should go from paste to a pourable, silky batter.
4. Stir in melted dark chocolate. Don’t worry if it looks streaky at first—it blends as it bakes.
5. Pour into the dish and level it out. Bake for 35 mins, or until the centre springs back.
6. While it bakes, make the white chocolate cream: Gently warm the cream until hot but not boiling. Take off heat, add white chocolate and vanilla, and stir until glossy.
7. Serve immediately—slice into the pudding, pour over that cream, and watch everyone’s eyes widen.

TIPS FROM MY KITCHEN

• I use a metal spoon to check doneness—it should come out with gooey crumbs, not raw batter.
• If the top starts cracking at 30 mins, it’s nearly done.
• I always warm the bowls I serve this in—helps keep the pudding molten longer.
• Use a rubber spatula to get every bit of that chocolate batter into the dish. Waste not.

STORAGE + SERVING

• Fridge: Keeps 3 days, covered.
• Reheat: Microwave for 1–2 mins or warm in oven at 160°C for 10–15 mins, covered with foil.
• Freeze: Yes. Wrap portions individually and freeze for up to 3 months. Reheat from frozen or thaw overnight.

Best with: vanilla ice cream, fresh raspberries, or a little sea salt on top for contrast.

FAQs – Real Query Answers

Q: Can I make it ahead of time?
A: Yes. Bake it, let it cool, then reheat just before serving. The cream can be reheated gently too.

Q: Can I make this in individual ramekins?
A: You can. Just reduce bake time to around 18–22 mins. Keep an eye—they bake fast.

Q: Why is my pudding too dense?
A: Likely overmixing or overbaking. Mix until just smooth and check at 30 mins.

Q: Can I skip the white chocolate cream?
A: You can, but it really elevates the whole thing. Even a half-portion is worth making.

Q: Can I use milk chocolate instead of dark?
A: I tested it. It was too sweet and lost the rich edge. Stick to dark if you can.

Try More Recipes:

• Mary Berry Flapjacks
• Mary Berry Raspberry Pavlova
• Mary Berry Chocolate Cappuccino Tart
• Mary Berry Sultana Tea Loaf