Traditional Chocolate Pudding

Steamed puddings microwave well. Cover with cling film instead of foil . Microwave on full power for 5 minutes.


  • 100 g soft margarine
  • 100 g caster sugar
  • 2 eggs, lightly beaten
  • 25 g cocoa powder
  • 100 g self raising flour
  • 50 g plain chocolate, grated

Mocha Sauce:

  • 25 g butter
  • 25 g plain flour
  • 600 ml milk
  • 50 g caster sugar
  • 1 tbsp cocoa powder
  • 1 tbsp instant coffee

Cooking Process

  1. Grease a  1 litre /2 pint pudding basin.
  2. Beat the margarine and sugar until soft and creamy, then gradually beat in the eggs.
  3. Fold in the sifted cocoa, flour and chocolate.
  4. Pour the mixture into the prepared basin and cover with greased grease proof paper and a piece of greased cooking foil, pleated to allow for rising.
  5. Secure with string. Steam on a trivet or upturned saucer in a saucepan half-full of water for 1 1/2 hours.
  6. To make the sauce, melt the butter over a low heat, add the flour and , stirring continuously , cook for 2 minutes , then gradually add the milk and bring to the boil .
  7. Reduce the heat to simmer gently, add the sugar , cocoa and coffee , and cook until dissolved.
  8. Turn out the pudding and pour over the hot sauce to serve.

Traditional Chocolate Pudding

Bon Apetite!

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Traditional Chocolate Pudding