Tag Archives: Vanilla extract

How to make an indulgent chocolate pud!



It’s that time of year when thoughts turn to Valentines – so if you want to make a traditional gooey chocolate pud – this is my favourite recipe.

I am not going to deny that this is full  of calories, but whenever I make it for a fund-raising dinner, somehow the money floats in!

Recently I was asked to write this out for two cookery books to raise funds for cancer, as it is relatively easy to make.

for 6 greedy people!

225g/8oz dark chocolate  (60-70% cocoa )
5 free-range eggs
100g/3½oz golden caster sugar
170g/6oz unsalted butter
vanilla essence or vanilla pod

splash or glug of brandy, cointreau or Grand Marnier – or one of the cream based chocolate or coffee liqueurs

To serve   Creme fraiche, cream or chocolate shavings to decorate top


1. Place a heat-proof bowl over a pan of simmering water (important that the water shouldn’t touch the bottom of the bowl) and gently melt the chocolate in the bowl.  Crack the eggs, slip the yolks into the chocolate when it is melted, beat in, and remove from the heat.  Cool slightly. (Some people prefer to remove chocolate from heat and then add eggs, but oObviously you must be careful to see egg yolks are cooked if anyone is eating it that is pregnant, etc.

2.  Melt the butter in a pan over a low heat.

3. Whisk the melted butter into the chocolate mixture. If it gets too thick, add a couple of tablespoons of water – or brandy, etc.

4. In a clean bowl, whisk the egg whites (use electric whisk if you have one) .  When stiff, fold in sugar very carefully so it stays as stiff as possible.

7. Carefully fold the chocolate mixturte into the  egg whites with a metal or silver spoon, along with a few drops of vanilla essence or the seeds from inside a vanilla pod.  Add any brandy etc. to taste.

8. Spoon the chocolate mixture into pretty bowl and put in fridge.  It needs 3-4 hours to ‘set’, but you can make this day before and it will keep for at least 24 – 48 hours – provided you put a lock on the fridge door!

9. To serve, float cream on top, or add chocolate shavings.   If you want another – less rich -pud, thin orange slices goes well with this.

If you want a slightly lighter pud, you can add one or two extra stiffly-whipped egg whites.

Enjoy! And don’t forget that scientists now say that dark chocolate in moderation is good for us.  Problem is, I don’t think I do ‘moderation’ when it comes to chocolate!

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