Chocoholic's Christmas pudding

Chocoholic's Christmas pudding

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(13 ratings)

Prep: 40 mins Cook: 10 mins Plus chilling

A challenge

Serves 8
Wow. A definite crowd pleaser - chocolate mousse hidden by a layer of chocolate sponge, covered with the best chocolate topping we've ever tasted

Nutrition and extra info

Nutrition: per serving

  • kcal766
  • fat60g
  • saturates31g
  • carbs52g
  • sugars34g
  • fibre3g
  • protein11g
  • salt0.64g
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    For the sponge

    • 4 eggs



      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 100g caster sugar
    • 100g self-raising flour
    • 50g cocoa, plus extra for dusting the tin, sifted
    • 85g butter, melted, plus extra for greasing



      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 50ml espresso or strong coffee
    • 2 tbsp Tia Maria, mix in with the coffee

    For the mousse

    • 3 eggs, separated



      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 50g caster sugar
    • 175g dark chocolate (70% cocoa solids)
    • 200ml double cream

    For the topping

    • 142ml double cream
    • 100g dark chocolate (70% cocoa solids)
    • 50g butter



      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 1 tbsp golden syrup
      Golden syrup

      Golden syrup

      goal-dun sir-rup

      Golden syrup is a clear, sparkling, golden-amber coloured, sweet

    • 1 tbsp Tia Maria
    • 1 tbsp espresso

    To serve

    • chocolate-covered cocoa beans
    • dark and white chocolate curls


    1. Heat oven to 200C/fan 180C/gas 6. Butter a 22 x 31cm or similar Swiss roll tin, then line with buttered baking paper. Tip in 1 tbsp cocoa, turn the tin until it’s evenly coated, then tap out any excess.

    2. For the sponge, beat the eggs and sugar with electric beaters for 7 mins, or until thick enough to hold a trail. Fold in flour and cocoa, then swirl in butter and fold through. Tip into the tin, bake for 10 mins until just firm, then cool under a clean tea towel.

    3. For the mousse, beat the egg yolks with the sugar until thick and pale. Melt the chocolate and loosely whip the cream until it just holds its shape. Quickly beat half the cream and all of the chocolate into the egg mix, then gently fold in the rest of the cream. Whisk the egg whites until softly peaked, then fold in.

    4. Grease a 1.4 litre/2½ pint basin with a little oil. Line with cling film, letting it overhang. To build the pudding, cut a circle of sponge to fit the bottom of the basin and put it in. Cut seven sloping rectangles about 10cm long from the sponge and fit them tightly together around the bowl. Sprinkle with most of the coffee and Tia Maria mix. Fill the bowl halfway with the mousse then, using what’s left of the sponge, top the mousse with a snug-fitting circle of cake. Sprinkle with remaining coffee mix. Spoon in the rest of the mousse, then cover with the overhanging cling film. Chill for at least 4 hrs until firm (ideally overnight), then turn onto a plate.

    5. For the topping, heat all the ingredients gently in a bowl over a pan of simmering water until the chocolate melts. Leave to cool, stirring occasionally, until thick and glossy. Spread all over the turned-out pudding, then top with the chocolate-coated cocoa beans and chocolate curls.

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    Comments, questions and tips

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    1st Jan, 2014
    Fantastic dessert. I made this pudding last Christmas and it was a great success. This year I made the Swiss Roll about a week before Christmas and froze it till Christmas Eve. It made life a lot easier and the mousse mixture seemed easier to make this year. I agree that the outer coating takes ages to thicken - I made it first thing on Christmas morning.
    30th Dec, 2012
    I made this for Christmas day for those who didn't eat Christmas pudding. What a hit!! It took a little longer than the recipe said, but I didn't rush it at all. Making the different elements was quite easy - not much stress on Christmas eve... The Chocolate mousse is DIVINE!! As is the frosting/topping - so bad for you, but oh so good!! Will definitely be making again!
    28th Dec, 2012
    Four stars for the recipe but five for the actual dessert
    28th Dec, 2012
    I made this as an alternative to traditional Christmas pudding & this certainly is one of the very best chocolate desserts I've ever had but I do feel, like others who have posted comments, that the instructions are not as detailed as they could be. When making the sponge I used a tin slightly larger than the one suggested. My sponge batter was quite thick but I did think it would spread to the edges of the tin; it didn't move at all so I ended up with a misshapen sponge. My fault for not spreading it out in the tin & I did still manage to get the shapes for the pudding with a little bit left over. The mousse was fine but the topping had to sit for about 3 hours before it was thick enough to coat the pudding. Luckily I've made this sort of covering before so expected it to take a while to set but if I hadn't I would have been in a panic with it running off the pudding rather than sticking to it. It is a stunning pudding that everyone enjoyed but making it is a labour of love.
    1st Dec, 2012
    I enjoyed making it as I love baking, but the end result wasn't what I had hoped. The sponge was a little dry, but tasted fine, but the mousse was very bitter, as was the outer cream. It's probably a matter of taste but the entire family are chocolate lovers, and this was a great disappointment. We simply couldn't eat it as it wasn't at all pleasant. I was planning to make it for Christmas desert but I'm glad I practised first as I would have been gutted. As I say, it's probably just a matter of taste, but it's not for us.
    4th Jan, 2012
    I made this for christmas, it was fiddly to make but well worth it, everyone loved it, and i'm not even a big chocolate eater!
    wellmichelle's picture
    22nd Jan, 2011
    This is pretty straightforward to make, just be prepared to use a lot of bowls, but its well worth the effort. It looks stunning and its really delicious!
    15th Jan, 2011
    Very easy to make, the outer cake is dry which is great for giving structure but isn't that pleasant to eat. The mousse in lovely, and I was suprised how well the outside coating went.
    13th Jan, 2011
    Decided to make this for an alternative dessert on Christmas day after trying out the recipe a few weeks beforehand. It takes most of the day before to make but it is definately worth it!
    22nd Dec, 2010
    This is one I'll definitely be trying (especially as just bought a swiss roll tin for another recipe) but isn't there some debate or other about eating raw eggs? I've only browsed briefly through recipe so maybe I've mis-read.


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