• 150 g good quality dark chocolate
  • 150 g unsalted butter
  • 1 tsp vanilla extract
  • 150 ml warm water
  • 110 g caster sugar
  • 4 eggs
  • 25 g self-raising flour
  • sieved pinches of cream of tartar icing sugar, to dust


  • STEP 1
    Preheat the oven to 200C/gas 6. Heat the chocolate, butter, vanilla, water and sugar in a bowl over a pan of simmering water. Once melted, take off the heat and stir until the mixture is smooth.
  • STEP 2
    Separate the eggs, whisk the yolks into the chocolate mixture and fold in the sieved flour. In a separate dry, clean bowl whisk the egg whites with a pinch of cream of tarter until it forms stiff peaks.
  • STEP 3
    Gently fold this into the chocolate mixture and pour into a 1.2 litre pie dish or 6 individual dishes.
  • STEP 4
    Put in a bain marie and cook for 10 minutes, then lower the heat to 170C/ gas 3 - 4 and cook for a further 15-20 minutes. The pudding should be firm on top but still fudgy underneath.
  • STEP 5
    Cool a little and dredge with icing sugar. Serve with lightly whipped cream.

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