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Fudgy Chocolate Pudding recipe

Fudgy Chocolate Pudding recipe

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  • Recipes
  • Dish type
  • Cake
  • Chocolate cake

This rich, fudgy pud bakes in the oven and comes out with two layers - a chocolate cake layer on top and a fudgy chocolate sauce layer on the bottom. Spoon into serving bowls and garnish with a dollop of cream, creme fraiche or ice cream.

193 people made this

IngredientsServes: 16

  • 100g (4 oz) plain flour
  • 150g (5 oz) caster sugar
  • 2 tablespoons cocoa powder
  • 1 dessertspoon baking powder
  • 1/4 teaspoon salt
  • 100ml (4 fl oz) semi skimmed milk
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • 225g (8 oz) dark brown soft sugar
  • 4 tablespoons cocoa powder
  • 450ml (14 fl oz) hot water

MethodPrep:20min ›Cook:40min ›Ready in:1hr

  1. In a medium bowl, combine flour, caster sugar, 2 tablespoons cocoa, baking powder and salt. Stir in the milk, oil and vanilla until smooth. Spread in ungreased 23cm (9 in) square baking tin.
  2. Combine brown sugar and 4 tablespoons cocoa; sprinkle over batter in the pan. Pour hot water over all; do not stir.
  3. Bake at 180 C / Gas mark 4 for 35 to 40 minutes. Serve warm.

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Reviews & ratingsAverage global rating:(85)

Reviews in English (71)

This recipe works really well. The instructions were a bit deceiving in that it tells you to put the mix in a baking tin but the second refers to 'the pan'. This is the same thing. Follow step number one to the letter but remember that in step two you pour the contents on top of the mix in the 'baking tin'. Aside from that its well worth it, but be warned, its rich. will definately make it again.-09 Mar 2012

Altered ingredient amounts.accidently doubled the milk, so ended up added flour and baking soda ad hoc so didnt really follow the recipe ... ooops.... but it was delicious served with mixed berries.-25 Mar 2010

Made this this evening. Seemed to work well and tasted good, nice and gooey and great with ice cream! Have now made this numerous times and it always turns out great. Have halved the ingredients to make a smaller version. Yes it's sweet and yes it's rich but it tastes great and my partner loves it!-12 Apr 2015

Fudgy Chocolate Pudding

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Don&rsquot reach for that pudding cup! This rich an Fudgy Chocolate Pudding takes less than 30 minutes to make at home with pantry staples.

While driving home from work the other day, I was seized with an uncontrollable desire for chocolate pudding.

I can&rsquot tell you the last time I had eaten chocolate pudding.

It was the only thing I really wanted for dinner.

Health benefits of avocado

When building a balanced plate, avocado definitely falls in the healthy fats category. Avocados contain both polyunsaturated fats as well as monounsaturated fats.

Polyunsaturated fats are necessary for your body to function &ndash but you can&rsquot make them on your own. Your body uses these fats to build cell membranes as well as the covering of nerves. They&rsquore also used for blood clotting and muscle movement.

Monounsaturated fats are similar to the fats found in olive oil. Some studies have linked them to reduced inflammation, lower the risk of heart disease, and anti-cancer effects.

Plus, an avocado contains about 10 grams of fiber! Want to know more? Here are 15 Ways Avocados Can Support Your Health.

The best chocolate self saucing pudding

This delicious gooey chocolate pudding was a while in the making because I wanted to get it just right. I wanted it to:

  • be an egg free pudding like my popular lemon pudding.
  • taste very rich and chocolaty!
  • be low in sugar to make it a healthier chocolate pudding. I&rsquom a big fan of healthy desserts that still taste amazing!
  • have a lot of sauce. Mmmmm!
  • stick to just 6 basic ingredients &ndash 5 if you don&rsquot count the boiling water. I wanted to keep this in the category of super quick and easy desserts that you can throw together in an emergency!

Chocolate Pudding Cake

Hot Fudge Chocolate Pudding cake made in a traditional format where we prepare a cake batter for regular chocolate cake, then top it off with a layer of dark Dutch cocoa powder, granulated white sugar, and brown sugar and bake it for about 35 to 40 minutes until the top is set. As you cut open the crumbly top your eyes meet the melty, chocolaty, gooey interior that just makes your day!

As a person who lives to eat good food, and explore the wonders of chocolate, chocolate pudding cake has been on my list for a long long time. You know like those tasks that you keep pushing behind because you are too attached to them and you do not want to finish it off in a hurry. For me making Chocolate pudding cake and having it with my family is just like that. It’s like the ultimate definition of comfort for me. You can wake me up in the middle of the night and ask me about my laziest, most amazing chocolate recipe and my answer would still be a hot fudgy chocolate pudding cake.

What’s the best part about this recipe? Well, the real question is what is not the best part? Every bit of this chocolate pudding cake tastes incredible yum. From the crusty cake-like top to the fudgy, chocolaty interiors there is magic in every bite of this chocolate pudding cake.

If you are making this at your home then try to keep yourself away from it because it might happen that you wouldn’t want to share it with anyone else. Yes! It’s that good.

For all the first-timers who are here to learn how to make a hot fudge chocolate pudding cake, this recipe is a real winner. It would never go wrong and all you have to do is just follow the steps as it is.

Are you tired of the dinner routine?

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FAQ About Pudding

Pudding freezes fairly well, so if you find yourself with excess allow it to cool to room temperature. Transfer to an airtight container and freeze for up to 3 months.

Chocolate pudding contains a hefty amount of calories and sugar, making it a rather unhealthy indulgence. Enjoy in moderation!

Thicken pudding using a cornstarch slurry if it is too thin or you’d just like a creamier pudding. Mix equal parts cornstarch and water. Heat the pudding over medium heat on the stove and whisk in the cornstarch slurry until you have achieved the right texture.

The difference between mousse and pudding: Pudding has a much denser consistency than mousse. Mousse gets its lighter, airy texture from whipped egg whites being folded into the mixture.

Pudding stays fresh when stored in an airtight container in the refrigerator for up to 5 days.

Fudgy chocolate puddings with raspberries

Raspberries add a perfect little hit of brightness and zing to these rich and fudgy chocolate puddings. They work ideally as individual desserts, served warm with double cream.



Skill level


Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Preheat oven to 160°C (325°F).
  2. Lightly grease 12 x ½-cup-capacity (125 ml) muffin tins.
  3. Divide the brownie mixture between the tins and top with the raspberries, pressing in gently.
  4. Bake for 35–40 minutes, or until the puddings are just set.
  5. Turn out onto serving plates and serve warm.

+ This recipe begins with uncooked brownie mixture – simply prepare the Molten choc-chunk brownie recipe until the end of step 2.

This recipe is from Donna Hay: Basics to Brillance on SBS Food (Channel 33). Stream episodes via SBS On Demand.

Our frozen “yogurt” bombs don’t include any yogurt at all, but these soy milk and tofu creations come so close to the real thing that your friends and family will never know they’re actually enjoying dairy-free alternatives.

Triple Chocolate Muffins Recipe

I thought we might all be in the mood for a healthier recipe to balance out all the chocolate chip cookies, Samoas Fudge, and Snickerdoodle Pie we've been eating around here lately.

Just kidding. What I meant to say was that I thought we might all be in the mood for muffins that taste like brownies, because who needs to balance out dessert?! More like, let's make dessert for breakfast! .

Which is exactly what I did.

These muffins are full of whole wheat goodness, healthy fat in the form of coconut oil, and a shot of Greek yogurt for an extra soft and moist center. So you see? Despite their chocolate-y goodness, these muffins really are more substantial than super fudgy cupcakes sans frosting.

I mean. They taste like cupcakes. Or brownies. But they aren't.

Because these are for breakfast . .

So, besides that Greek yogurt, these muffins are packing a secret ingredient that makes them unbelievably soft and moist– almost cake like, really.

You know how pudding mix makes cookies and cakes super soft and tender? Well, of course, it does the same thing to muffins! Adding a box of chocolate pudding mix (I like Hershey's Special Dark Chocolate pudding mix, but you can use any chocolate mix) takes these muffins to a whole new level of indulgence.


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