English-Style Chocolate Pudding

English-Style Chocolate Pudding

A spicy chocolate pudding, steamed then served with a light crème anglaise.

Steamed pudding, with its almost infinite variations, is a fundamental component of British cuisine. This chocolate version was one of my English Grandma's favourite dessert.

6 servings
Preparation 15 min
Cooking 1 h 30 min

270 calories per serving 
Cooking dish: 0,75 litre volume mould


1/4 cup coffee (liquid)   65 mL
1/4 cup butter, unsalted   60 g
60 g unsweetened (dark) chocolate    
1 eggs size large    
1/4 cup brown sugar   50 g
2 tbsp orange juice, freshly squeezed   1/4 orange
1/2 cup white flour (all purpose)   65 g
3/4 tsp baking powder   2 g
3/4 tsp ground ginger   2 g
1/2 tsp ground cinnamon   2 g
1/8 tsp ground pepper   0.4 g
1/2 tsp vanilla extract   2.5 mL
190 mL "Crème Anglaise" (Recipe)    

Before you start

If a traditional steamed-pudding mould with a lid is not available, it may be replaced by any earthenware mould or kitchen bowl covered with a sheet of greased aluminum foil and secured with a string.

A food processor or a mixer will make things easier for this recipe.


  1. Generously butter a steamed-pudding mould. Prepare the coffee, then let it cool down.
  2. Fill a large pot with water. The pot must be large enough to hold the mould and contain enough water to reach halfway up the sides of the mould. Heat up the water.
  3. Coarsely chop the chocolate, then put it in microwave-safe bowl with the butter. Heat using 50 % power, just enough to melt the chocolate. Mix well, then let it cool down a few minutes.
  4. In another bowl, beat the eggs and brown sugar together using a mixer until a smooth consistency is obtained. Blend the 2 mixtures together using a wooden spoon. Pour in the orange juice.
  5. Mix the flour, baking powder, and spices in a third bowl. Sift this mixture over the egg-chocolate mixture, then blend well using a wooden spoon. Pour in the coffee (cold) and the vanilla. Mix well, then transfer to the greased mould. Cover.
  6. Put the mould into the pot with the hot water. Cover the pot, bring the water to a boil, then reduce the heat to a gentle simmer. Cook 1½ hrs, making sure that the water level is maintained throughout the cooking. Take the mould out of the pot, let the pudding cool down a few minutes, then turn it out upside-down onto a serving plate.
  7. Serve warm or luke-warm, with a light crème anglaise on the side.


This pudding may be kept in the refrigerator up to 7 days, then reheated either whole in a bain-marie, or as individual servings using a microwave.

Nutrition Facts Table

Nutrition Facts

per 1 serving (100g)


% DV*

* DV = Daily Value




16 g

25 %

Saturated 10 g
+ Trans 0.5 g

52 %


85 mg


55 mg

2 %


26 g

9 %


1 g

5 %


16 g


4 g

Vitamin A

15 %

Vitamin C

4 %


8 %


10 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: 0 serving
Grain Products: ½ serving
Milk and Alternatives: 0 serving
Meat and Alternatives: 0 serving

More info


Low :
Source of :
Calcium, Iron, Manganese, Niacin, Pantothenic Acid, Phosphorus, Vitamin A, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin D, Vitamin E
Good source of :
Folacin, Selenium

More info

This recipe is in the following categories: Chocolate | Desserts | Halal | Kosher | Low Sodium | Vegetarian | Christmas | British

"Crème Anglaise"

"Crème Anglaise"

A light version of the rich custard sauce to accompany desserts.

375 ml (1.5 cups)
Preparation 5 min
Cooking 10 min


1 cup milk, partly skimmed, 2%   250 mL
1/2 tsp vanilla extract   2.5 mL
1 egg yolks    
1 tbsp sugar   12 g
1 tbsp white flour (all purpose)   8 g
1/2 cup whipping cream 35%   125 mL

Before you start

Using a bain-marie, reduces the risk of boiling (and spoiling) this heat-sensitive sauce.


  1. Pour the milk into a saucepan with the vanilla and bring to a boil. Set aside.
  2. Separate the egg white and yolk. Set the white aside in a glass jar with a lid and put it in the refrigerator or freezer for a future use. Put the yolk in the upper part of a bain-marie, add the sugar then beat a few minutes until the mixture is pale yellow in colour. Stir in the flour, mix well, then slowly pour in the hot milk with constant stirring. Cook about 5 min until the sauce thickens and will coat the back of a spoon.
  3. Transfer the custard to a pitcher or bowl and let it cool down, stirring occasionally to avoid a skin forming on the surface. Add the cream just before serving.


The sauce can be kept for 4 days, covered, in the refrigerator.

This recipe is in the following categories: Dairy | Eggs | Sauces & Dips | Halal | Kosher | Vegetarian

You may like :

Go to the blog >>


Get nutrition advice and cooking tips delivered for free in your mail box every week!