Hot puddings are a great thing to make and eat in the cold weather, there is something so comforting and warming about them. Whether you enjoy this with cold ice cream, add more depth with some double cream, or just enjoy it on its own, this chocolate pudding has a lovely puddle of sauce at the bottom. The addition of cinnamon and cardamom would make anyone go for seconds.
For the pudding
150g (5½oz) unsalted butter, softened, plus more for the dish
150g (5½oz) golden caster sugar
3 large eggs
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1 teaspoon baking powder
100g (3½oz) self-raising flour
50g (1¾oz) cocoa powder
100g (3½oz) dark chocolate chips
For the sauce
50g (1¾oz) light soft brown sugar
20g (¾oz) cocoa powder
4 teaspoons boiling water
400ml (14fl oz) can of good- quality, full-fat coconut milk
Preheat the oven to 180°C (350°F), Gas Mark 4. Butter a baking dish of 1.7 litre (3 pint) capacity that is at least 7.5cm (3 inches) deep.
In a bowl, using an electric whisk, beat the butter and sugar for a couple of minutes until pale and fluffy. Now add the rest of the ingredients, except for the chocolate chips, and whisk for another minute. Add the chocolate chips and fold them in. Transfer the batter to the prepared baking dish.
Make the sauce in a separate bowl, mixing the sugar, cocoa powder and measured boiling water until it forms a smooth paste. Now add the coconut milk and whisk it together. Pour this very gently and evenly over the batter and bake for 35–45 minutes.
Serve it warm with some ice cream or double cream.
Chetna’s Easy Baking: With a Twist of Spice by Chetna Makan, Hamlyn 2022. Photo: Nassima Rothacker
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