Chocolate Fudge Hot-Pot Pudding

This is April’s recipe from the Great British Bake Off calendar. I cooked it up for part of a family meal as the dessert. It was really easy to bake especially as I measured out all of the ingredients before hand so it was just a case of adding each step by step. The photos do not do this pudding justice however. Although it did burn a tiny bit it was so delicious, moist and gooey.

 

Chocolate Fudge Hot-Pot Pudding

  • 125g unsalted butter
  • 125g caster sugar
  • 1/2 tsp vanilla extract
  • 4 large free range eggs, beaten
  • 75g self-raising flour
  • 4 tbsp cocoa powder
  • 50g dark chocolate
  • 1 tbsp milk

For the sauce

  • 4 tbsp cocoa powder
  • 125g light muscavado sugar
  • 300ml very hot water

1 baking dish (about 1.7 litres), greased with butter

Preheat the oven to 180C. Put the butter into a mixing bowl and beat with a wooden spoon or electric mixer until creamy. Beat in the sugar and vanilla, then continue beating until the mixture looks paler and is fluffy in texture.

Gradually add the eggs, beating well after each addition. Add a tbsp of the measured flour with the last portion of egg – the mixture will curdle but don’t worry.

Sift the rest of the flour and the cocoa into the bowl and fold in using a large metal spoon. When thoroughly combined stir in the chopped chocolate and the milk. Transfer the soft mixture to the prepared dish and spread evenly.

To make the sauce, sift the cocoa and sugar into a heatproof bowl with a lip, or a wide-necked jug, and stir or whisk in the hot water to make a smooth, thin sauce. Pour evenly over the pudding mixture.

Bake immediately for 30-35 minutes or until the sponge is just firm to the touch and the sauce is bubbling. Serve straight away, with vanilla ice cream.

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