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Member recipe

Black Magic Chocolate Pudding

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(2 ratings)

Member recipe by


Serves 6

Soft and gooey - perfect in winter with a big scoop of ice cream. From Xanthe Clay in The Telegraph.

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  • 7oz/200g self-raising flour
  • 2oz/60g cocoa powder
  • 4oz/110g light muscovado sugar
  • pinch of salt
  • 6floz/170ml milk
  • 2oz/60g unsalted butter, melted
  • 1 egg, lightly beaten
  • 1 tsp vanilla extract
  • For the topping:
  • 3oz/85g light muscovado sugar
  • 2oz/60g cocoa powder
  • 18floz/500ml of boiling water


    1. Heat the oven to 180C/350F/gas mark 4. Grease a two-pint souffle dish or other ovenproof bowl. (I found you need a bigger than two-pint souffle dish or the pudding will ooze out over the side while cooking)
    2. Whisk together the flour, cocoa powder, sugar and a fat pinch of salt in a bowl.
    3. Beat the milk, butter, egg and vanilla extract together and mix into the flour and cocoa.
    4. Scrape the mixture into the souffle dish. Prinkle the topping ingredients over the pudding and pour the boiling water over the top.
    5. Bake for 35-40 minutes. Serve while hot.

Comments, questions and tips

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29th Mar, 2018
I've done this recipe several times and it's a good, quick chocolate pudding. Am surprised at some of the other comments as it has always worked for me. Must have a lucky oven. :-)
lu lu
31st Jul, 2013
I have cooked this recipe many times, the idea of the hot water poured over just before placing in the oven is to create the lovely choccy sauce underneath. This is my son's fave pud, we often serve it after sunday lunch when the oven is on anyway.
26th Feb, 2012
This recipe does not work. Do not waste your time or money on it.
6th Feb, 2012
Its the only recipe that i have ever followed closely and it came out like a brick! Bah, i shall keep searching for the perfect 'magic chocolate cake'...
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