Giant Chocolate Pudding with Jammy Blackberries
Giant Chocolate Pudding with Jammy Blackberries
Ingredients
For the Pudding
- 300 g blackberries
- 1 tablespoon caster sugar
- 100 g butter, melted
- 2 eggs
- 100 ml thickened cream
- 80 ml water
- 1 teaspoon vanilla
- 150 g self-raising flour
- 30 g cocoa powder
- 120 g brown sugar
- 1 pinch salt
- 100 g dark chocolate, chopped
For the Sauce
- 200 g brown sugar
- 35 g cocoa powder
- 400 ml boiling water
- 1 teaspoon instant coffee, optional, or a shot of espresso
To Serve
- as needed vanilla ice cream
- as needed cream
Instructions
- 1
Preheat your oven to 180°C (fan-forced). Grease a large baking dish or a 26cm Le Creuset dish.
⏱️ 5 min•🌡️ 180
- 2
In the prepared baking dish, toss the blackberries with 1 tablespoon of caster sugar. Scatter them evenly over the base of the dish.
⏱️ 2 min
- 3
In a separate medium bowl, whisk together the melted butter, eggs, thickened cream, water, and vanilla until well combined.
⏱️ 3 min
- 4
Add the self-raising flour, 30 grams of cocoa powder, 120 grams of brown sugar, and a pinch of salt to the wet ingredients. Whisk until the batter is smooth and no lumps remain.
⏱️ 5 min
- 5
Carefully pour the batter over the sugared blackberries in the baking dish and smooth the top with a spatula.
⏱️ 2 min
- 6
Scatter the chopped dark chocolate evenly over the top of the batter.
⏱️ 1 min
- 7
In a small bowl, combine 200 grams of brown sugar, 35 grams of cocoa powder, and 1 teaspoon of instant coffee (if using). Mix well.
⏱️ 2 min
- 8
Sprinkle this dry sauce mixture evenly over the chocolate-topped batter in the dish.
⏱️ 1 min
- 9
Carefully pour the 400 ml of boiling water over the back of a spoon, allowing it to gently cover the entire surface of the pudding. Do not stir the mixture.
⏱️ 1 min
- 10
Bake for 35-40 minutes, or until the edges of the pudding are set but the center still has a slight wobble when gently shaken.
⏱️ 40 min•🌡️ 180
- 11
Remove the pudding from the oven and let it rest for 10 minutes before serving. This allows the sauce to thicken and the pudding to set slightly.
⏱️ 10 min
- 12
Serve warm with generous scoops of vanilla ice cream and a dollop of cream. Remember to dig deep to enjoy the rich chocolate sauce that forms at the bottom.
Kitchen Tools
Nutrition Facts (per serving)
Giant Chocolate Pudding with Jammy Blackberries
For the Pudding
- 300 g blackberries
- 1 tablespoon caster sugar
- 100 g butter, melted
- 2 eggs
- 100 ml thickened cream
- 80 ml water
- 1 teaspoon vanilla
- 150 g self-raising flour
- 30 g cocoa powder
- 120 g brown sugar
- 1 pinch salt
- 100 g dark chocolate, chopped
For the Sauce
- 200 g brown sugar
- 35 g cocoa powder
- 400 ml boiling water
- 1 teaspoon instant coffee, optional, or a shot of espresso
To Serve
- as needed vanilla ice cream
- as needed cream
Instructions
- 1
Preheat your oven to 180°C (fan-forced). Grease a large baking dish or a 26cm Le Creuset dish.
⏱️ 5 min•🌡️ 180 - 2
In the prepared baking dish, toss the blackberries with 1 tablespoon of caster sugar. Scatter them evenly over the base of the dish.
⏱️ 2 min - 3
In a separate medium bowl, whisk together the melted butter, eggs, thickened cream, water, and vanilla until well combined.
⏱️ 3 min - 4
Add the self-raising flour, 30 grams of cocoa powder, 120 grams of brown sugar, and a pinch of salt to the wet ingredients. Whisk until the batter is smooth and no lumps remain.
⏱️ 5 min - 5
Carefully pour the batter over the sugared blackberries in the baking dish and smooth the top with a spatula.
⏱️ 2 min - 6
Scatter the chopped dark chocolate evenly over the top of the batter.
⏱️ 1 min - 7
In a small bowl, combine 200 grams of brown sugar, 35 grams of cocoa powder, and 1 teaspoon of instant coffee (if using). Mix well.
⏱️ 2 min - 8
Sprinkle this dry sauce mixture evenly over the chocolate-topped batter in the dish.
⏱️ 1 min - 9
Carefully pour the 400 ml of boiling water over the back of a spoon, allowing it to gently cover the entire surface of the pudding. Do not stir the mixture.
⏱️ 1 min - 10
Bake for 35-40 minutes, or until the edges of the pudding are set but the center still has a slight wobble when gently shaken.
⏱️ 40 min•🌡️ 180 - 11
Remove the pudding from the oven and let it rest for 10 minutes before serving. This allows the sauce to thicken and the pudding to set slightly.
⏱️ 10 min - 12
Serve warm with generous scoops of vanilla ice cream and a dollop of cream. Remember to dig deep to enjoy the rich chocolate sauce that forms at the bottom.