Ginger and chocolate Pudding

Definitely a good cold winter comfort pudding this, it's not flashy or cheffy, but it'll definitely get you going " mmmm"

You'll need 6 150ml pudding moulds or one large one

This recipe will serve 6 people


For the blackberries

200g of fresh blackberries

100g of caster sugar

A splash of water

A good squeeze of fresh lemon

For the pudding

125g of butter

125g of caster sugar

2 large eggs

125g of self raising flour

The zest of 1 orange

A teaspoon of baking powder

Small pinch of salt

50g of finely chopped stem ginger (the stuff that you get in jars)

150g bar of good quality dark chocolate cut into 12 pieces

Preheat the oven to 180c


1. First put the blackberries, sugar, water and lemon juice into a saucepan and bring gently to the boil, boil for 6-8 minutes and set aside

2. Now beat the butter and sugar together until pale and fluffy

3. Now beat in the eggs one at a time

4. Add the orange zest and mix well

5. Sift in the flour, salt and baking powder and mix until well incorporated

6. Now stir in the stem ginger

7. Lightly butter and flour your moulds

8. Spoon some blackberries into each mould

9. Now spoon some of the pudding mixture into each then a piece of chocolate, then more mixture, then another piece of chocolate, continue until all the mixture and chocolate has been used up

10. Cover each mould tightly with tin foil and place in a roasting tin with enough hot water to cover half of the sides

11. Bake in the oven for 60 minutes

12. Remove from the oven and carefully turn out onto warm plates and serve with clotted cream

Happy cooking


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