This is a great pudding to place in the centre of the table for everyone to help themselves. Just wait for the reaction when the first spoon hits the bottom of the dish, revealing the rich chocolate sauce that forms as the pudding bakes. Serve with cream or ice cream.
BAKED DOUBLE CHOCOLATE PUDDING
100g melted butter, plus extra for greasing
250g self-raising flour
50g cocoa powder
1 tsp baking powder
150g light brown soft sugar
100g dark chocolate drops (70% cocoa solids), or dark chocolate, finely chopped into approx. 5mm dice
100g milk chocolate drops, or milk chocolate, finely chopped into approx. 5mm dice
For the sauce
200g light brown soft sugar
40g cocoa powder
*Preheat the oven to 180°C/350°F/Gas mark 4 and butter a 2-litre ovenproof dish.
*Whisk the melted butter, eggs and milk together in a jug until smooth. Sift the flour, cocoa and baking powder into a bowl then stir in the sugar.
* Pour the butter mixture onto the flour and mix well to a smooth batter. Stir in the dark and milk chocolate and spoon into the prepared baking dish.
* To make the sauce, bring the water and sugar to the boil in a saucepan, then add the cocoa and whisk until smooth. Pour evenly over the top of the batter then place the dish in the oven to bake for 25–30 minutes. The top of the sponge will be just firm to the touch, but underneath there will be a runny chocolate sauce. Serve hot with double cream or ice cream.
Recipe extracted from Sweet by James Martin (Quadrille, £20). Photography: Peter Cassidy
James will be appearing live at the BBC Good Food Show Winter at the NEC Birmingham, 26-29 November.