Marianne’s Chocolate Pudding

This dessert is a chocoholic's dream. The double chocolate pudding recipe from Joanne Harris is made up of a light chocolate sponge and a rich chocolate sauce.

The Little Book of Chocolat


This rich, double chocolate pudding is named after my editor, a true chocoholic, who can always be relied upon to choose the most indulgent chocolate desserts (while I tend to opt for the cheese board!).

Serves 6-8
Cook time: 1 h


Butter for greasing dish
75g unrefined caster sugar
40g butter, soft
1 egg
40g cocoa powder
150g self-raising flour
120ml milk
For the sauce:
180g unrefined soft brown sugar
200ml water
40g cocoa powder
1 tsp vanilla extract

Essential kit

You will need a 1-litre ovenproof dish.


Heat oven to 180°C/gas mark 4. Rub the inside of a 1-litre ovenproof dish with a little butter.

In a bowl, place the sugar, butter and egg and whisk until blended. Add the cocoa powder and flour along with a little milk and blend until smooth. Add the remaining milk and mix in, then transfer to the buttered baking dish.

To make the sauce, place the sugar, water and cocoa in a small saucepan. Heat gently and mix until dissolved. Add the vanilla extract, pour over the top of the cake mixture, place in the middle of the oven and cook for 30 minutes. Serve with vanilla ice cream.

When Columbus returned to Spain in 1502 from his fourth voyage to the New World, he introduced a new drink to the Spanish court. King Ferdinand and Queen Isabel were not impressed, however, dismissing the chocolate as a bizarre tribal concoction.

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