How To Make Magic Chocolate Pudding

This must be one of the all-time perfect puddings. The mixture separates during cooking to produce a soft, light sponge with a thick chocolate sauce underneath, and it’s easy enough for older kids to make by themselves. (My 15-year-old daughter Eleanor and her friend Jessie made it at our house recently when I was out.) The quantities below make a very large pudding, which should be enough for at least eight people, so make half this amount if you want a medium-sized pudding or six small individual puddings.

1. Step 1:

   Lightly butter a large soufflé dish (or several small ones) and preheat the oven to Gas Mark 4 (180°C).

2. Step 2:

   Sift the flour, baking powder, cocoa powder, sugar and salt into a very large mixing bowl and make a well in the centre.

3. Step 3:

   Melt the butter and add to the dry ingredients with the milk, eggs and vanilla essence then mix everything together thoroughly with a large metal spoon.

4. Step 4:

   Pour the mixture into the prepared dishes then sprinkle the entire surface of the pudding(s) with the soft brown sugar and cocoa powder.

5. Step 5:

   Now carefully pour the boiling water over the pudding(s) as evenly as you can and bake in the oven for 30–40 minutes, until the sponge is firm and springy to the touch.

6. Step 6:

   Serve with cream.