Try this totally over-the-top, triple-chocolate pudding

One of the best things about winter is that we are allowed – practically mandated – to enjoy oozy winter puddings. This pud is positively loaded with chocolate, and we wouldn’t have it any other way.

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Ingredients:

  • Milk 250 ml
  • Lindt Lindor balls 200 g or 200 g dark chocolate
  • Butter 120 g, melted
  • Self-raising flour 240 g
  • Salt ½ t
  • Castor sugar 330 g
  • Woolworths chocolate of your choice 100 g, chopped
  • Brown sugar 50 g
  • Good-quality cocoa powder 2 T
  • Black coffee or water 1 cup
  • Vanilla ice cream or double-thick cream, for serving
  • Crushed Chuckles, to serve

Method:

  1. Preheat the oven to 170° C.
  2. Place the milk in a saucepan over a medium heat, then add the Lindt Lindor balls (or the chocolate of your choice), and allow the chocolate to melt. Add the butter and stir until smooth.
  3. Combine the flour, salt and castor sugar in a large mixing bowl.
  4. Add the warm chocolate mixture to the dry ingredients and mix well.
  5. Pour the batter into a greased ovenproof baking dish or bowl (a size of 20 cm x 13 cm will work, or two smaller dishes).
  6. Stir the chopped chocolate (we used Chuckles milk chocolate) into the mixture – this will add texture to the pudding. Make sure the chocolate is covered by the batter so it doesn’t burn in the oven. Ensure that the pudding rises evenly by using the back of a spoon to level out the batter.
  7. Mix the brown sugar with the cocoa and sprinkle over the pudding for a slightly crunchy topping.
  8. Pour over the coffee or water and bake for 1 hour and 10 minutes, or until the pudding has risen and has a crusty top.
  9. Serve with vanilla ice cream, whipped or double-thick cream, and lots of crushed Chuckles.

Cook’s note: Use dark chocolate with a cocoa content of between 50% and 60%, so that the pudding is not too bitter. Inexpensive varieties of dark chocolate will work as well as more expensive ones.

*For a zesty alternative, instead of topping the pudding with even more chocolate, try this sticky ClemenGold® topping: Add 6 peeled and halved ClemenGolds® to a pan with  butter 100 g and 2-3 T honey or maple syrup. Allow to caramelise over medium heat until sticky and glossy, about 5 minutes, before drizzling over the warm pudding. Serve immediately.