Our spiced chocolate puddings recipe uses rich, spiced, dark chocolate to make is so irresistible. The Mexican spiced dark chocolate is lightly infused with cayenne and cinnamon, adding extra depth of flavour. This chocolate is available in most bigger supermarkets, or can easily be found online. This spiced chocolate pudding is a delicious alternative to a Christmas pudding for chocolate lovers. We’ve topped ours with edible glitter to give it some festive sparkle, and served it with slightly tart cherries to complement the rich chocolate flavour.
- 100g bar spiced chocolate
- 100g unsalted butter
- 3 large eggs
- 150g golden caster sugar
- 1tsp vanilla extract
- 60g plain flour
- 2tsp icing sugar, sieved
- 1tsp cocoa
- pinch of rainbow dust glitter
- edible silver stars
- cherries to serve, optional
- You will need:
- 4 x 300ml greased, base-lined pudding basins
Break the chocolate into squares and put in a bowl with the butter, resting over a pan of simmering water, to melt.
Whisk together the eggs, sugar and vanilla for 5 mins until they have tripled in volume and are pale, light and frothy.
Pour the melted chocolate and butter into the egg mixture, then gently fold in the flour. Divide the mixture equally between the pudding basins, and chill for up to 1 day if you are not serving on the same day.
Heat oven to 180°C. Put the puddings in a roasting tin and pour some boiling water around them so it comes halfway up the outside of the basins. Cover the tin with foil and bake for 10. They should be firm on the outside and squidgy inside.
Turn out the puddings on to plates and dust with sieved icing sugar and cocoa. Sprinkle over the edible glitter, a few edible silver stars and cherries, if you like. Serve one pudding between two and eat within 2 days (if they even last that long).