Chocolate pudding with spiced berry syrup

Chocolate pudding with spiced berry syrup

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

Prep: 40 mins Cook: 1 hr, 15 mins


Serves 8

James Martin serves his steamed chocolate sponge with whole cherries and a fruity sauce - perfect for a smart dinner party

Nutrition and extra info

Nutrition: per serving

  • kcal515
  • fat26g
  • saturates11g
  • carbs67g
  • sugars51g
  • fibre3g
  • protein8g
  • salt0.42g
Save to My Good Food
Please sign in or register to save recipes.


  • 85g softened butter, plus extra for greasing



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 85g dark muscovado sugar
  • 2 large eggs, beaten



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

  • 1 tsp vanilla extract
  • 100g dark chocolate, melted
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 25g cocoa
  • 140g plain flour
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 100g ground almond
  • 100ml milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 2 x 32g bags chocolate buttons

For the spiced berry syrup

  • juice 1 orange



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 200g jar seedless raspberry jam
  • 3 star anise
    Star anise

    Star anise

    star an-eese

    Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…

  • 25g dried sour cherry
  • 25g dried cranberries
  • 50g maraschino cherry, drained



    One of the delights of the summer, cherries are much loved for their succulent texture, flavour…

  • ½ x 400g can pitted cherries in syrup, drained



    One of the delights of the summer, cherries are much loved for their succulent texture, flavour…


  1. Butter a 1lb pudding basin, then line the base with a circle of greaseproof paper. To prepare the steamer, place an upturned saucer into a large saucepan big enough to fit the pudding basin. This will act as a trivet to stop the base of the pudding coming into direct contact with the heat. Put the kettle on.

  2. In a bowl, beat the butter and sugar until light and creamy. Slowly add the beaten eggs, mixing well between each addition. Add the vanilla and melted chocolate and mix everything well. Sieve the cocoa, flour and baking powder into the mixture, then fold in the ground almonds, milk and chocolate buttons.

  3. Fill the pudding basin with the mixture. Cut out large circles of greaseproof paper and tin foil, big enough to fit over the basin with a 2-in overhang. Lightly butter the greaseproof and lay this on top of the foil, buttered side up. Make a pleat down the centre of the two, then place, paper side down, over the pudding. Turn the foil under to cover the paper. Secure well with string and lower the pudding into the steamer. Add enough boiling water from the kettle to come halfway up the basin but not touch the paper. Cover with a lid and turn the heat down to a gentle simmer.

  4. After 1 hr 15 mins, remove the lid and check the pudding is cooked by inserting a metal skewer. There should be no raw cake mixture on the skewer.

  5. Meanwhile, bubble the orange juice, jam, star anise and dried fruit together until syrupy. Stir in the maraschino and canned cherries.

  6. Carefully turn the pudding out on to a serving plate. Pile some fruit from the sauce on top plus the star anise to decorate, then spoon over some warm syrup. Pour the remaining syrup into a jug and serve alongside.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
5th Sep, 2014
Made this quite a few times and find it very light to eat and stunning to serve. I do it on Xmas day with a fountain candle ! It does take a lot longer to cook than stated but once you know it's not a problem. I find it just a tad too sweet but nobody else thinks that.
18th Jan, 2012
Very heavy sponge and the various cherries in the topping did nt sit well together. Expensive to make and quite frankly not worth the effort
17th Dec, 2011
This was made for the first time for a dinner party. To say it went down well would be an understatement! The cake was melty and chocolatey, only made molre delicious by pouring the sauce over the top. Serve with good quality vanilla ice cream. However I had no idea how many people dont like cherries! I will be making on christmans day but with rasberries/cranberries sauce. Also if you dont have a pudding basin (younger people often dont, and they are not readily avail in supermarkets.) use a pyrex bowl.
11th Dec, 2011
This came out very dense and somewhat tasteless. The fruit gave it a nice contrast in texture/flavour but I just couldn't put my finger on what was missing from the cake. Won't be making again.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?