Sally & Brenda’s spectacular fudgy chocolate pudding

Name: Sally & Brenda’s spectacular fudgy chocolate pudding
Total time: 2 h 15 min
Yield: 12
Ingredients: 160 g unsalted butter plus extra for greasing; 160 g quality dark chocolate (70%); 160 g golden syrup; 70 ml double cream; 150 g unsalted butter (at room temperature); 100 g dark brown muscovado sugar; 350 g self-raising flour; 90 g cocoa powder; 2 large free-range eggs; 180 ml semi-skimmed milk

Dark chocolate, double cream & muscovado sugar

“Our mums know best when it comes to an old-school chocolate pud. This one is rich and unctuous and absolutely delicious. ”

Serves 12

Cooks In2 hours 15 minutes

DifficultyNot too tricky

Jamie and Jimmy's Friday Night Feast

Nutrition per serving

Calories 501 25%
Fat 31.4g 45%
Saturates 19g 95%
Sugars 28.6g 32%
Salt 0.6g 10%
Protein 6.6g 13%
Carbs 51.4g 20%
Fibre 2.2g -

Of an adult's reference intake

Jamie and Jimmy's Friday Night Feast

By Jamie Oliver

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Ingredients

Sauce
160 g unsalted butter , plus extra for greasing
160 g quality dark chocolate , (70%)
160 g golden syrup
70 ml double cream
Pudding
150 g unsalted butter , (at room temperature)
100 g dark brown muscovado sugar
350 g self-raising flour
90 g cocoa powder
2 large free-range eggs
180 ml semi-skimmed milk

Tap For Method

Jamie and Jimmy's Friday Night Feast

By Jamie Oliver

Watch the show

Tap For Ingredients

Method

Butter a 1.5-litre (20cm) pudding basin. Add all the sauce ingredients to a saucepan and melt together slowly over a low heat, stirring continuously. Once melted, pour straight into the bottom of the basin and allow to cool slightly.
Cream the butter and sugar together in a stand mixer, or with an electric whisk, for 2 to 3 minutes, or until pale and fluffy. Add the remaining ingredients and whisk for a further 5 minutes until smooth and well combined.
Carefully spoon the mixture into the basin, over the cooled chocolate sauce, then gently spread out evenly so all the chocolate sauce is covered. Tear off a large piece of both kitchen foil and greaseproof paper (about an arm’s length) then lay both pieces over the pudding, greaseproof paper down, scrunching around the edges of the basin to seal tightly.
Place the pudding basin into a large, deep roasting tin and fill the pan halfway with boiling water. Place the pan over a high heat and bring to the boil, then cover with foil, turn the heat down to low and leave to steam for 2 hours, topping up with more boiling water if necessary.
Carefully remove the pudding from the pan and leave to stand for a minute or two. Carefully remove the kitchen foil and greaseproof paper and place a large serving plate over the pudding. Quickly flip over the basin and plate over, then lift off the basin to reveal the rich fudgy pudding.
Serve with your choice of custard, whipped vanilla-spiked cream or vanilla ice cream and dig in!