Mary Berry Hot Chocolate Pudding Recipe [Tips & Tricks]

If you’re a fan of indulgent desserts, then Mary Berry’s hot chocolate pudding is an absolute must-try!

Rich, gooey, and perfectly balanced in sweetness, this recipe combines the best of a molten lava cake and a classic pudding. It’s incredibly easy to make yet feels like a showstopper, making it ideal for any occasion – from a casual family dinner to a special celebration. With Mary Berry’s expert touch, you can guarantee a decadent treat that’s sure to impress anyone with a sweet tooth!

Mary Berry Hot Chocolate Pudding Recipe

Ingredients Needed

For Mary Berry’s Hot Chocolate Pudding, the ingredients are simple, yet they come together to create a wonderfully indulgent dessert. The balance between rich chocolate and light, sponge-like pudding is what makes this dish irresistible. Here’s a breakdown of what you’ll need:

1. Dark Chocolate (around 200g) – Choose a high-quality dark chocolate (around 70% cocoa) for the best depth of flavor. The dark chocolate forms the rich, gooey center that oozes from the pudding when you cut into it.

2. Butter (100g) – Butter is essential for the smooth, silky texture of the pudding. It helps the pudding rise and adds richness to the overall flavor profile.

3. Caster Sugar (150g) – Caster sugar is finer than regular granulated sugar, which allows it to dissolve more quickly, creating a smooth batter. It balances the bitterness of the dark chocolate, adding the necessary sweetness to the dish.

4. Self-Raising Flour (100g) – This is what gives the pudding its light, fluffy texture. Self-raising flour contains a leavening agent, which helps the batter rise when baking, providing the pudding with a nice, soft crumb.

5. Eggs (2 large) – Eggs help bind the ingredients together, and they also contribute to the fluffiness and rise of the pudding.

6. Vanilla Extract (1 tsp) – Vanilla enhances the flavor of the chocolate and sugar, giving a subtle warmth to the overall taste.

7. Boiling Water (300ml) – The secret to the unique hot chocolate pudding is the addition of boiling water at the end of preparation. The water, when poured over the assembled pudding, helps create a molten chocolate sauce at the bottom of the dish during baking, while the top forms a light sponge.

Equipment Needed

To make Mary Berry’s Hot Chocolate Pudding, you will need a few basic pieces of kitchen equipment to ensure everything goes smoothly. Here’s a rundown of what you’ll need:

1. Mixing Bowls – A couple of mixing bowls will be required to prepare the batter and mix the dry ingredients separately from the wet ones. A medium-sized bowl should suffice.

2. Whisk or Electric Mixer – A whisk will work fine for mixing the ingredients by hand, though if you’re after a smoother, quicker result, you can opt for an electric hand mixer.

3. Measuring Cups and Spoons – Precision matters in baking, so having measuring cups and spoons handy will ensure the right quantities of sugar, flour, and other ingredients.

4. Spatula – A rubber spatula will help you fold and mix the batter smoothly, scraping down the sides of the bowl to ensure no ingredients are left behind.

5. Oven-Proof Ramekins or Pudding Basin – You’ll need small, individual oven-proof dishes (ramekins or a pudding basin) for baking the puddings. These help the puddings rise evenly and also ensure that each serving has that lovely molten chocolate center.

6. Baking Tray – A baking tray is essential for placing your ramekins on during baking. It also helps catch any potential spills, making cleanup easier.

7. Kettle – A kettle is needed to boil the water that will be poured over the assembled pudding batter before baking. This hot water helps form that gooey, chocolatey sauce at the bottom.

How To Make Mary Berry’s Hot Chocolate Pudding

Now that you’ve gathered your ingredients and equipment, it’s time to make this luscious dessert!

Follow these easy steps to create the perfect Mary Berry Hot Chocolate Pudding.

1. Prepare the Oven and Ramekins – Preheat your oven to 180°C (160°C fan) or 350°F. Grease and butter your ramekins or pudding basin generously, making sure the sides are coated to prevent sticking. This will allow the pudding to rise evenly.

2. Melt the Chocolate and Butter – In a heatproof bowl, break the dark chocolate into chunks and add the butter. Gently melt them together. You can do this by placing the bowl over a pot of simmering water (double boiler method) or in the microwave in short bursts. Stir until smooth and glossy.

3. Mix Dry Ingredients – In a separate bowl, sift together the self-raising flour and caster sugar. This ensures no lumps remain and allows the dry ingredients to be evenly distributed in the batter.

4. Combine Wet Ingredients – In another bowl, lightly whisk the eggs and vanilla extract until smooth. Once the chocolate-butter mixture has cooled slightly, stir it into the eggs. This prevents the eggs from cooking from the residual heat.

5. Incorporate Dry Ingredients – Gradually fold the sifted dry ingredients into the wet mixture. Use a spatula to mix until combined, being careful not to overmix. The batter should be thick but smooth.

6. Spoon the Batter into Ramekins – Spoon the batter into your prepared ramekins, filling each one about three-quarters full. The batter will rise as it bakes, so leave a little room at the top.

7. Add the Boiling Water – Now for the secret step!

   Carefully pour the boiling water (about 300ml) over the back of a spoon onto the top of the batter in each ramekin. This may seem strange, but this water will create a luscious chocolate sauce beneath the pudding as it bakes, while the top becomes a soft sponge.

8. Bake the Puddings – Place the ramekins on a baking tray and bake for about 25-30 minutes, or until the tops are set and firm to the touch. The center should still be gooey and molten, while the top remains spongy and light.

9. Serve – Let the puddings cool for a couple of minutes, then carefully turn them out onto plates. You can serve them as they are or dust them with a little cocoa powder or icing sugar for an elegant touch. A scoop of vanilla ice cream or a dollop of whipped cream makes the perfect accompaniment.

Expert Tips

To ensure your Hot Chocolate Pudding is absolutely perfect, here are a few expert tips that will take your baking to the next level:

1. Don’t Overmix the Batter – Overmixing can cause the pudding to be dense and heavy. Mix just until combined to maintain a light texture.

2. Use Good Quality Chocolate – Since the chocolate is the star of this dessert, using a high-quality dark chocolate (with around 70% cocoa content) will give you the richest, most decadent flavor.

3. Check the Baking Time – The baking time might vary slightly depending on your oven and the size of your ramekins. Start checking the puddings at around 25 minutes. The tops should be firm, but the inside should remain slightly wobbly.

4. Prepare Ahead – You can prepare the batter in advance and refrigerate it until you’re ready to bake. Just be sure to bring the ramekins back to room temperature before baking them.

5. Serve Immediately – The beauty of this pudding is in the gooey, molten center, so serve it as soon as it comes out of the oven for the best experience.

6. Experiment with Flavors – If you’re feeling adventurous, try adding a dash of coffee to the chocolate mix or sprinkle some sea salt on top of the finished pudding for a more complex flavor profile.

Mary Berry’s Hot Chocolate Pudding is a showstopper dessert that strikes the perfect balance between decadent richness and light, airy sponge. The combination of dark chocolate, butter, and the magic of boiling water creates an unforgettable pudding with a molten center that everyone will love. Whether you’re making it for a cozy night in or a special occasion, this dessert is sure to impress.

By following the simple steps outlined above and utilizing a few expert tips, you can create a dessert that’s not only delicious but also visually stunning. So grab your ingredients and get ready to indulge in this luxurious treat that’s as easy to make as it is to enjoy!

Easy Recipe Variations For Mary Berry’s Hot Chocolate Pudding

Mary Berry’s Hot Chocolate Pudding is a timeless, indulgent dessert loved by many for its rich, gooey center and comforting flavor. If you’re looking to experiment with the recipe or make it even more personalized, there are plenty of easy variations to try, allowing you to customize the dessert to your taste or dietary needs.

1. Flavored Hot Chocolate Pudding

   You can add a twist to the classic hot chocolate flavor by incorporating different types of chocolate. For a richer and more complex flavor, try using a mix of dark and milk chocolate instead of just one type.

   If you’re a fan of white chocolate, substituting part of the milk chocolate with white chocolate can give the pudding a creamier, sweeter taste. For an extra indulgent version, melt a tablespoon of peanut butter or hazelnut spread into the chocolate mixture for a nutty richness that elevates the dessert.

2. Fruit-infused Hot Chocolate Pudding

   Adding fruit can provide a fresh contrast to the richness of the chocolate. For example, chopped raspberries, cherries, or strawberries can be stirred into the batter before baking.

   These fruits add a slight tartness, balancing the deep chocolate flavors. Another variation involves using dried fruits such as raisins or apricots, which plump up as they cook and add chewy sweetness to each bite.

3. Spiced Hot Chocolate Pudding

   If you’re craving a warming, festive twist, consider adding a blend of spices like cinnamon, nutmeg, or a hint of chili powder for some heat. A pinch of ground ginger or cloves can bring out the depth in the chocolate and offer a cozy, holiday-inspired vibe. For a more exotic touch, you could add a dash of cardamom or allspice, which will deepen the flavors and give your pudding an entirely new dimension.

4. Vegan Hot Chocolate Pudding

   For a vegan-friendly alternative, replace the eggs and dairy with plant-based ingredients. Use almond milk, oat milk, or coconut milk as a substitute for whole milk, and swap the butter with coconut oil or a dairy-free margarine.

   To bind the pudding, you can use flax eggs or aquafaba, the liquid from a can of chickpeas. With a few tweaks, the result will be a dairy-free and egg-free version of this rich, chocolatey treat.

5. Gluten-Free Hot Chocolate Pudding

   If you need a gluten-free option, it’s easy to make this dessert suitable for those with dietary restrictions. Simply replace regular flour with a gluten-free flour blend or almond flour.

   The texture might vary slightly, but the pudding will remain moist and indulgent. Be sure to check that your chocolate is gluten-free, as some brands may contain traces of gluten.

6. Hot Chocolate Pudding with a Boozy Twist

   For an adult version, you can incorporate a bit of alcohol into the recipe. A splash of Baileys Irish Cream, dark rum, or even Kahlúa can add a luxurious depth to the pudding.

   Alternatively, adding a bit of orange liqueur, like Grand Marnier, complements the chocolate beautifully. For the perfect boozy pairing, serve your pudding with a glass of the same liqueur.

Best Practices To Store Leftovers

When you have leftover Hot Chocolate Pudding, you’ll want to store it properly to ensure it stays as delicious as the first time you served it. Follow these best practices to keep it fresh and flavorful for a few more days.

1. Cooling Before Storing

   Let the pudding cool down to room temperature before storing it. Placing it in the fridge while it’s still hot can create condensation, which may affect the texture. Once it’s cooled, you can store it in an airtight container to prevent it from absorbing any odors from other foods in your fridge.

2. Refrigerating Leftovers

   Store your Hot Chocolate Pudding in the refrigerator for up to 3 days. The rich, gooey texture may slightly firm up in the fridge, but it will still be just as satisfying when reheated. If you’re concerned about losing moisture, cover the pudding with plastic wrap or foil directly on the surface to prevent it from drying out.

3. Freezing for Longer Storage

   If you want to keep the pudding for a longer period, freezing is a great option. Allow the pudding to cool completely, then wrap it tightly in plastic wrap followed by a layer of aluminum foil, or place it in a freezer-safe container.

   It can be stored in the freezer for up to 3 months. To reheat, thaw it overnight in the fridge, then gently warm it up in the oven or microwave. The texture might change slightly, but it will still be a comforting treat.

4. Reheating Leftovers

   When you’re ready to enjoy your leftovers, reheating is simple. You can reheat the pudding in the microwave, covering it loosely to prevent it from drying out.

   For the best results, heat it in short intervals, stirring between each, so it warms evenly. Alternatively, you can reheat it in the oven at a low temperature (about 150°C or 300°F) for 10-15 minutes, depending on the size of the portion.

What Goes Well With Hot Chocolate Pudding

Hot Chocolate Pudding is a rich, decadent dessert that pairs beautifully with a variety of accompaniments. Whether you prefer to balance the richness with something fresh and zesty or complement the chocolatey goodness with something creamy, there are endless possibilities.

1. Whipped Cream

   A dollop of freshly whipped cream is a classic pairing. The airy, slightly sweet cream provides a perfect contrast to the dense, gooey chocolate pudding. You can make it extra special by adding a hint of vanilla extract, cinnamon, or even a little bourbon to the whipped cream for an indulgent twist.

2. Ice Cream

   Vanilla ice cream is a go-to choice, as its subtle flavor complements the bold chocolate pudding without overpowering it. If you’re feeling adventurous, try pairing it with salted caramel, cinnamon, or hazelnut ice cream for an added layer of flavor. The cold and creamy ice cream balances the warmth and richness of the pudding beautifully.

3. Berries or Fruit

   Fresh berries, such as raspberries, strawberries, or blackberries, work wonderfully with Hot Chocolate Pudding. The slight tartness of the berries cuts through the sweetness of the chocolate, creating a balanced and refreshing bite. For a more tropical twist, add some sliced bananas or a scoop of mango sorbet.

4. Nuts and Nut Butters

   Chopped nuts like hazelnuts, almonds, or pecans can add a delightful crunch and richness to the pudding. You can sprinkle them on top just before serving or mix them into the batter for added texture. Nut butters, such as peanut butter or almond butter, also pair well with chocolate, so consider drizzling some on top for extra creaminess and flavor.

5. Caramel Sauce or Toffee

   A drizzle of warm caramel sauce or a few shards of toffee can bring an extra layer of sweetness and decadence to your pudding. The salty-sweet flavors of the caramel balance the richness of the chocolate, creating a luxurious dessert experience.

6. Coffee or Liqueur

   If you’re serving Hot Chocolate Pudding for an adult gathering, consider pairing it with a shot of espresso or a glass of dessert wine like port or sherry. The deep, rich flavors of these beverages enhance the chocolate, making for an indulgent pairing. A rich coffee liqueur like Kahlúa also complements the dessert perfectly.

Conclusion

Mary Berry’s Hot Chocolate Pudding is a delectable dessert that offers endless opportunities for creative variation. Whether you experiment with different chocolate flavors, incorporate fruits or spices, or adjust the recipe to fit dietary preferences, it’s a dish that adapts beautifully to personal taste.

Storing leftovers is straightforward, with options for refrigeration or freezing to preserve its decadent richness. Additionally, pairing this pudding with whipped cream, ice cream, fresh fruit, or even a drizzle of caramel elevates it to the next level of indulgence. So, whether you’re enjoying it fresh from the oven or savoring leftovers, Mary Berry’s Hot Chocolate Pudding is sure to delight every time.

FAQs

What Ingredients Do I Need For Mary Berry’s Hot Chocolate Pudding?

You will need butter, caster sugar, eggs, self-raising flour, cocoa powder, dark chocolate, whole milk, and a pinch of salt. These ingredients combine to create the rich, gooey pudding with a molten chocolate center.

Can I Make Mary Berry’s Hot Chocolate Pudding Ahead Of Time?

Yes, you can prepare the batter and store it in the fridge for up to a day. When ready to serve, bake the pudding as instructed, but you may need to adjust the baking time slightly if it’s been chilled.

What Is The Secret To Achieving A Gooey Center In Mary Berry’s Hot Chocolate Pudding?

The secret lies in the balance between the pudding’s baking time and the chocolate sauce. The pudding should be baked until the edges are firm, but the center remains soft and slightly undercooked, allowing the molten chocolate sauce to form.

Can I Substitute The Dark Chocolate In Mary Berry’s Hot Chocolate Pudding?

Yes, you can use milk chocolate or a mix of dark and milk chocolate for a slightly sweeter taste. However, dark chocolate gives the best depth of flavor for the gooey sauce in the center.

Can I Use A Different Type Of Flour For Mary Berry’s Hot Chocolate Pudding?

It is recommended to use self-raising flour for the recipe as it helps the pudding rise properly. However, if you only have plain flour, you can add baking powder to make up for the difference in leavening agents.

How Long Should I Bake Mary Berry’s Hot Chocolate Pudding?

Typically, the pudding should be baked in a preheated oven at 180°C (350°F) for about 20-25 minutes. The pudding is done when the edges are set but the center remains slightly soft to ensure the gooey chocolate filling.

Can I Make Mary Berry’s Hot Chocolate Pudding In Individual Portions?

Yes, you can divide the batter into individual ramekins or cups. Adjust the baking time to around 15-20 minutes, checking that the centers remain soft but not fully set.

What Can I Serve With Mary Berry’s Hot Chocolate Pudding?

Mary Berry’s hot chocolate pudding pairs wonderfully with vanilla ice cream, whipped cream, or a drizzle of fresh fruit sauce. Some also enjoy it with a dollop of crème fraîche for a tangy contrast.

Can I Freeze Mary Berry’s Hot Chocolate Pudding?

Yes, you can freeze the pudding before baking. Prepare the batter, place it in the ramekins, and cover tightly. Freeze for up to a month, and bake from frozen, adding an extra 5-10 minutes to the cooking time.

Why Is My Mary Berry Hot Chocolate Pudding Too Dry?

If your pudding turns out dry, it might have been overbaked. Ensure the center is slightly wobbly when you remove it from the oven. If you are baking individual portions, be mindful that they may cook faster than a large pudding.