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Rich chocolate pudding


  • Place the sugar and vanilla beans in a small bowl, cover and set aside for 2 days.
  • When ready, preheat oven to 200°C.
  • Gently melt the butter, chocolate and vanilla extract in a double boiler. Then add the vanilla sugar (without beans) and the warm water. Gently cook until the sugar has dissolved, stirring now and again.
  • Pour the chocolate mixture into a large bowl and add the egg yolks, one at a time, whisking after each addition. Then stir in the flour and whisk until well combined.
  • In another bowl, whisk the egg whites using a hand mixer until stiff peaks form. Then, using a metal spoon, gently stir into the chocolate mixture 1 tbsp at a time.
  • Pour the mixture into a lightly buttered 2 litre soufflé dish. Then place in a heavy-bottomed baking dish, pour water to come to about halfway up the sides and cook in the oven for 10 mins. Then turn the heat down to 170°C and cook for another 30 mins.
  • Serve either hot or warm with cream on the side or cold with whipped cream and grated chocolate on top with a sprinkling of icing sugar. 
  • from "Good Tempered Food" by Tamasin Day-Lewis 


  • 125 gm sugar
  • 2 vanilla beans
  • 150 gm unsalted butter, chopped
  • 150 gm dark cooking chocolate, chopped
  • 1 tspn vanilla extract
  • 150 ml warm water
  • 4 large eggs, separated
  • 25 gm self-raising flour, sifted
  • melted butter

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm