Mary Berry’s Hot Chocolate Pudding is made with butter, light muscovado sugar, eggs, self-raising flour, cocoa powder, bicarbonate of soda, baking powder, golden syrup, milk, and dark chocolate. This delicious Hot Chocolate Pudding recipe creates a rich and indulgent dessert that takes about 50 minutes to prepare and can serve up to 6 people.
This Hot Chocolate Pudding Recipe Is From Makes It Easy Cookbook by Mary Berry
Mary Berry Hot Chocolate Pudding Ingredients
For the Pudding:
- 115g (4oz) butter, softened, plus extra for greasing
- 175g (6oz) light muscovado sugar
- 2 large eggs
- 175g (6oz) self-raising flour
- 55g (2oz) cocoa powder, sifted
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 3 tbsp golden syrup
- 275ml (9½fl oz) milk
- 150g (5oz) dark chocolate, melted
For the White Chocolate Cream:
- 300ml (½ pint) pouring double cream
- 200g (7oz) white chocolate, broken into pieces
- 1 tsp vanilla extract
How To Make Mary Berry Hot Chocolate Pudding
- Preheat the oven: Preheat your oven to 180°C/160°C Fan/Gas 4 (350°F/325°F Fan). Grease a 1.75-litre (3-pint) ovenproof dish with butter.
- Prepare the batter: In a large mixing bowl, add the softened butter, light muscovado sugar, eggs, self-raising flour, sifted cocoa powder, bicarbonate of soda, baking powder, and golden syrup. Mix with an electric whisk for about 1 minute. Gradually pour in the milk while whisking until the mixture is smooth. Finally, whisk in the melted dark chocolate.
- Bake the pudding: Pour the batter into the greased dish and level the surface. Place the dish in the preheated oven and bake for about 35 minutes, or until the pudding is well risen and springy in the center.
- Make the white chocolate cream: While the pudding bakes, prepare the white chocolate cream. Heat the double cream in a saucepan over medium heat until warm (hand hot). Remove the pan from the heat and stir in the white chocolate pieces and vanilla extract until the chocolate is fully melted and the mixture is smooth.
- Serve: Pour the white chocolate cream over the hot chocolate pudding and serve immediately.
Recipe Tips:
- Use Softened Butter: Ensure the butter is softened to room temperature before mixing. This helps create a smooth batter and ensures even mixing of ingredients.
- Sift the Cocoa Powder: Sifting the cocoa powder removes any lumps and ensures it blends smoothly into the batter, giving the pudding a consistent texture.
- Don’t Overmix the Batter: Mix the ingredients just until combined. Overmixing can lead to a dense pudding rather than a light and airy one.
- Check the Pudding’s Doneness: Insert a skewer or toothpick into the center of the pudding. If it comes out clean or with a few moist crumbs, the pudding is done.
- Serve the Cream Warm: Make sure the white chocolate cream is warm when serving. This enhances the flavor and creates a lovely contrast with the warm pudding.
What To Serve With Hot Chocolate Pudding?
This rich Hot Chocolate Pudding pairs well with vanilla ice cream, whipped cream, fresh berries, or caramel sauce. It can also be served alongside a warm custard, a drizzle of chocolate syrup, or crushed nuts for a delicious dessert.
How To Store Leftovers Hot Chocolate Pudding?
- Refrigerate: Let leftovers hot chocolate pudding cool to room temperature. Cover it tightly or put it in an airtight container, and store it in the fridge for up to 3 days.
- Freeze: Cool leftovers hot chocolate pudding completely before freezing. Wrap it well or use a freezer-safe container. Freeze for up to 3 months. Thaw it in the fridge overnight.
How To Reheat Leftovers Hot Chocolate Pudding?
- In The Oven: Heat the oven to 160°C (320°F). Put leftovers hot chocolate pudding in an oven-safe dish, cover with foil, and warm it for 10-15 minutes.
- In The Microwave: Place some leftovers hot chocolate pudding in a microwave-safe dish. Heat on medium for 1-2 minutes, checking halfway.
Mary Berry Hot Chocolate Pudding Nutrition Facts
Serving Size: 1 serving (100g)
- Calories: 105 kcal
- Total Fat: 1.9g
- Saturated Fat: 1.1g
- Cholesterol: 6mg
- Sodium: 284mg
- Potassium: 168mg
- Total Carbohydrate: 19g
- Dietary Fiber: 0.4g
- Sugars: 0g
- Protein: 3.2g
Try More Mary Berry Recipes:
- Mary Berry Flapjacks
- Mary Berry Raspberry Pavlova
- Mary Berry Chocolate Cappuccino Tart
- Mary Berry Sultana Tea Loaf
- Mary Berry’s Chocolate Yoghurt Cake
Mary Berry Hot Chocolate Pudding
Description
Mary Berry’s Hot Chocolate Pudding is made with butter, light muscovado sugar, eggs, self-raising flour, cocoa powder, bicarbonate of soda, baking powder, golden syrup, milk, and dark chocolate. This delicious Hot Chocolate Pudding recipe creates a rich and indulgent dessert that takes about 50 minutes to prepare and can serve up to 6 people.
Ingredients
For the Pudding:
For the White Chocolate Cream:
Instructions
- Preheat the oven: Preheat your oven to 180°C/160°C Fan/Gas 4 (350°F/325°F Fan). Grease a 1.75-litre (3-pint) ovenproof dish with butter.
- Prepare the batter: In a large mixing bowl, add the softened butter, light muscovado sugar, eggs, self-raising flour, sifted cocoa powder, bicarbonate of soda, baking powder, and golden syrup. Mix with an electric whisk for about 1 minute. Gradually pour in the milk while whisking until the mixture is smooth. Finally, whisk in the melted dark chocolate.
- Bake the pudding: Pour the batter into the greased dish and level the surface. Place the dish in the preheated oven and bake for about 35 minutes, or until the pudding is well risen and springy in the center.
- Make the white chocolate cream: While the pudding bakes, prepare the white chocolate cream. Heat the double cream in a saucepan over medium heat until warm (hand hot). Remove the pan from the heat and stir in the white chocolate pieces and vanilla extract until the chocolate is fully melted and the mixture is smooth.
- Serve: Pour the white chocolate cream over the hot chocolate pudding and serve immediately.
Notes
- Use Softened Butter: Ensure the butter is softened to room temperature before mixing. This helps create a smooth batter and ensures even mixing of ingredients.
- Sift the Cocoa Powder: Sifting the cocoa powder removes any lumps and ensures it blends smoothly into the batter, giving the pudding a consistent texture.
- Don’t Overmix the Batter: Mix the ingredients just until combined. Overmixing can lead to a dense pudding rather than a light and airy one.
- Check the Pudding’s Doneness: Insert a skewer or toothpick into the center of the pudding. If it comes out clean or with a few moist crumbs, the pudding is done.
- Serve the Cream Warm: Make sure the white chocolate cream is warm when serving. This enhances the flavor and creates a lovely contrast with the warm pudding.
Mary Berry Hot Chocolate Pudding