Mary Berry’s Hot Chocolate Pudding Recipe [GUIDE]

Mary Berry’s Hot Chocolate Pudding is a decadent British dessert that combines the best of two worlds: a warm, gooey chocolate center with a soft, cake-like exterior. It’s the kind of treat that’s perfect for any occasion, whether it’s a cozy family dinner or a special gathering with friends. Think of it as a cross between a soufflé and a lava cake-rich and fudgy on the inside, but soft and comforting on the outside.

The beauty of this pudding lies in its ability to remain molten in the center while still maintaining a lovely, light texture on the edges. The magic happens as it bakes. As you cut into the pudding, the warm, velvety chocolate flows out, creating a moment of pure indulgence. Mary Berry, a legendary figure in British baking, has crafted a recipe that’s as easy to follow as it is spectacular to eat. It’s a dessert that manages to be both luxurious and homely at the same time-classic in its simplicity, but extravagant in its flavor.

This pudding is also highly versatile. While it’s often served as a dessert for a dinner party or special celebration, it’s comforting enough to be enjoyed on a chilly evening when you’re craving something chocolatey. Whether served with a dollop of whipped cream, a scoop of vanilla ice cream, or a few berries on the side, Mary Berry’s Hot Chocolate Pudding is sure to impress.

Mary Berry’s Hot Chocolate Pudding Recipe

Ingredients Needed

Mary Berry’s Hot Chocolate Pudding relies on a short list of ingredients that come together to create an unforgettable dessert. While the recipe is simple, the quality of the ingredients plays a significant role in achieving the perfect taste and texture. Here’s a breakdown of what you’ll need:

1. Dark Chocolate (around 200g): This is the star of the dish. Dark chocolate, with its deep, rich flavor, gives the pudding its luxurious, molten center. Opt for a good-quality chocolate with at least 70% cocoa to ensure a complex, bittersweet flavor that contrasts beautifully with the sweetness of the rest of the ingredients.
2. Butter (115g): Unsalted butter adds a rich, creamy texture to the pudding and helps create that tender, melt-in-your-mouth experience. It also contributes to the moisture content, ensuring the pudding doesn’t dry out during baking.
3. Caster Sugar (75g): Caster sugar is finely granulated sugar, and it dissolves easily into the batter. It adds sweetness without any graininess, contributing to the smooth texture of the final pudding.
4. Eggs (3 large): Eggs bind the ingredients together, providing structure and stability to the pudding. They also help with the rise and contribute to the fluffy texture of the outer layers while maintaining the molten middle.
5. Plain Flour (75g): The flour is what holds the pudding together and gives it its light, sponge-like exterior. Too much flour would lead to a dense pudding, but just the right amount ensures a delicate balance of cake and molten chocolate.
6. Vanilla Extract (1 tsp): A touch of vanilla enhances the overall flavor, rounding out the richness of the chocolate and adding a warm, aromatic note to the dessert.
7. Baking Powder (½ tsp): This gives the pudding its slight lift and helps achieve a tender crumb.
8. Pinch of Salt: A pinch of salt is essential to balance the sweetness and bring out the depth of flavor in the chocolate.

Optional:

• Double Cream or Vanilla Ice Cream for serving. These accompaniments add a cool, creamy contrast to the warm, rich pudding.

Equipment Needed

While the ingredients list is straightforward, there are a few essential tools that will make the preparation of Mary Berry’s Hot Chocolate Pudding smooth and easy:

1. Ramekins (4 individual-sized, about 200ml capacity): These small, oven-safe dishes are perfect for individual servings of the hot chocolate pudding. Ramekins allow the batter to bake evenly and help maintain the molten center.
2. Mixing Bowl: You’ll need a bowl large enough to mix the ingredients. This is where you’ll melt the chocolate and combine the eggs, sugar, and flour.
3. Whisk or Electric Mixer: To ensure a smooth, lump-free batter, you’ll need either a whisk or an electric hand mixer to beat the ingredients together.
4. Saucepan: For melting the butter and chocolate together. You can also use a microwave for convenience, but a saucepan over low heat ensures that the chocolate doesn’t scorch.
5. Spoon or Spatula: To stir the mixture and ensure it’s evenly combined.
6. Baking Tray: If you’re baking multiple puddings at once, a tray to hold your ramekins in the oven is useful.

Instructions To Make Mary Berry’s Hot Chocolate Pudding

Let’s break down the process step by step to create this luxurious dessert. Though it might sound complicated, the method is surprisingly straightforward:

1. Preheat the Oven: Start by preheating your oven to 180°C (350°F) or 160°C (320°F) if using a fan oven. Grease your ramekins with a little butter, and lightly dust them with cocoa powder or flour to ensure the pudding doesn’t stick.
2. Melt the Butter and Chocolate: In a saucepan over low heat, melt the butter and dark chocolate together. Stir continuously to prevent burning. Once melted and smooth, remove from the heat and let it cool slightly.
3. Prepare the Egg Mixture: In a large mixing bowl, whisk the eggs, caster sugar, and vanilla extract together until they’re light and fluffy. This step incorporates air into the mixture, which helps create the texture of the pudding. Add the melted chocolate mixture to the bowl and stir gently to combine.
4. Sift in the Dry Ingredients: Sift the flour, baking powder, and a pinch of salt into the bowl with the wet ingredients. Gently fold the flour into the mixture using a spatula until everything is well combined.
5. Fill the Ramekins: Spoon the batter into the prepared ramekins, filling them about three-quarters full. Don’t worry if the mixture looks a little lumpy-this is normal!
6. Bake the Puddings: Place the ramekins on a baking tray and bake in the preheated oven for 12-15 minutes. Keep an eye on them, as the time may vary depending on your oven. You’ll know they’re done when the edges are set but the center still has a slight wobble. This wobble is key to the molten middle!
7. Serve Immediately: Let the puddings sit for a couple of minutes after baking, but serve them while they’re still warm. You can invert them onto a plate, or serve them straight in the ramekins. Top with a scoop of vanilla ice cream or a drizzle of double cream for that extra indulgence.

Tips And Tricks

• Make Ahead: Mary Berry’s Hot Chocolate Pudding is an excellent make-ahead dessert. You can prepare the batter the night before, cover the ramekins, and refrigerate them. Just pop them in the oven when you’re ready to serve-though you may need to increase the baking time slightly if baking from cold.
• Testing for Doneness: The key to the perfect molten pudding is the timing. Don’t overbake it, or you’ll lose that gooey center. If you’re unsure, you can lightly tap the top of the pudding with your finger-if it feels firm around the edges but soft in the middle, it’s ready.
• Flavor Variations: While the classic chocolate flavor is divine, you can experiment by adding a hint of espresso powder to the batter for a mocha twist, or stir in some orange zest or a dash of cinnamon for a more spiced version.
• Avoid Overmixing: When folding in the flour, be gentle. Overmixing will create a dense pudding rather than a light one.
• Serve with Style: For an extra touch of elegance, dust the top of the pudding with powdered sugar or cocoa powder, and garnish with fresh berries like raspberries or strawberries.

Mary Berry’s Hot Chocolate Pudding is the epitome of comfort and indulgence. With its simple ingredients and easy method, it’s a showstopper that will leave everyone at the table raving. Whether it’s for a special occasion or just a cozy treat after dinner, this dessert is guaranteed to satisfy even the most discerning chocolate lover. The rich molten center, the soft outer layer, and the complementary flavors of vanilla, butter, and dark chocolate make each bite a luxurious experience.

So, whether you’re a seasoned baker or a beginner, you can’t go wrong with this classic recipe. Just be sure to serve it warm, with something creamy on the side, and watch as your guests dive in for a taste of pure chocolate bliss.

Easy Recipe Variations For Mary Berry’s Hot Chocolate Pudding

Mary Berry’s Hot Chocolate Pudding is already a classic delight, beloved for its rich, gooey texture and the deep, comforting taste of chocolate that feels like a warm hug. But one of the joys of this pudding is just how easily it can be adapted and personalized. Whether you want to amplify the chocolate intensity, add a twist of flavor, or introduce textural surprises, there are several simple variations you can try.

1. Intensify the Chocolate:

For true chocoholics, consider upgrading the chocolate component. Instead of standard cocoa powder, use a mix of high-quality dark cocoa powder and finely chopped bittersweet chocolate chunks. When these chunks melt during baking, they create pockets of molten chocolate, elevating the pudding to an almost lava-like experience. Alternatively, swap in a handful of white or ruby chocolate chips for an unexpected creamy sweetness that contrasts the dark cocoa.

2. Add a Nutty Crunch:

Incorporate texture by folding in chopped nuts such as toasted hazelnuts, walnuts, or pecans. Their earthy crunch complements the smooth, silky pudding beautifully. For an extra layer, sprinkle crushed praline or caramelized nuts on top just before serving, adding a delightful contrast.

3. Infuse with Spice:

Warm spices work wonderfully with chocolate. Adding a pinch of cinnamon, ground cardamom, or even a subtle hint of chili powder to the batter gives the pudding a gentle heat and aromatic depth. This twist brings a festive feel, perfect for winter months.

4. Fruit and Berry Boosts:

Incorporate fresh or dried fruits to brighten the rich pudding. Stir in raspberries, which offer a tart burst against the sweet chocolate, or mix in dried cherries or cranberries for a chewy texture and tangy pop. Another delicious option is layering slices of ripe banana at the bottom of the baking dish before pouring in the batter, allowing them to caramelize as it cooks.

5. Alcohol Infusion:

For a grown-up version, adding a splash of flavored liqueur such as Grand Marnier, Bailey’s Irish Cream, or even a good-quality rum can bring a sophisticated note. These flavors meld beautifully with chocolate, transforming the pudding into a decadent dessert that’s perfect for special occasions.

Each of these variations remains simple to execute but offers a whole new flavor dimension, making Mary Berry’s classic pudding your versatile dessert canvas.

Storing Leftovers

If you’re lucky enough to have any leftovers of Mary Berry’s Hot Chocolate Pudding-which can be rare given its addictive nature-proper storage is key to maintaining its luscious texture and flavor.

1. Refrigeration:

Once cooled to room temperature, cover the pudding tightly with cling film or transfer it to an airtight container. Store it in the refrigerator for up to 3 days. Because the pudding is quite moist, the cling film should be close to the surface of the pudding to prevent a skin from forming.

2. Reheating Tips:

When you’re ready to enjoy the leftovers, gently reheat the pudding to revive its warm, gooey magic. The best method is to use a microwave on medium power in short bursts (about 30 seconds), stirring in between to evenly distribute heat. Alternatively, place it in an oven-safe dish, cover loosely with foil, and warm at 160°C (320°F) for about 15-20 minutes.

Avoid overheating, as it can dry out the pudding or cause the chocolate to become grainy. If you notice the pudding is a bit thick, a splash of milk or cream stirred in before reheating can restore the silky texture.

3. Freezing for Longer Storage:

If you want to keep the pudding for longer, freezing is an option. Portion the pudding into freezer-safe containers and freeze for up to one month. Thaw overnight in the fridge before reheating gently. Keep in mind that freezing may slightly alter the texture, making it a little denser, but the flavor remains rich and satisfying.

What To Eat With Mary Berry’s Hot Chocolate Pudding?

The beauty of Mary Berry’s Hot Chocolate Pudding is that it’s a rich, indulgent dessert that pairs wonderfully with a variety of accompaniments-each adding their own charm and contrast to the experience.

1. Creamy Elements:

The classic pairing is, of course, a dollop of freshly whipped cream. Its lightness cuts through the pudding’s richness and adds a fluffy, airy texture. For a more decadent touch, try mascarpone or clotted cream, both of which add luxurious creaminess with subtle sweetness.

2. Ice Cream:

Vanilla ice cream is a timeless choice, providing a cool, melting contrast to the warm pudding. For something a little different, salted caramel or coffee-flavored ice cream can add complex layers of flavor. The cold, creamy ice cream with the hot pudding creates a delightful temperature contrast that’s utterly irresistible.

3. Fresh Fruit:

Brighten the dessert with fresh berries-strawberries, raspberries, or blueberries add tartness and freshness. Orange segments or a spoonful of stewed cherries also work beautifully, balancing the dense chocolate with juicy acidity.

4. Sauces and Syrups:

Drizzle a caramel sauce, salted caramel, or a vibrant raspberry coulis over the pudding to introduce a sweet-tart element. For a boozy twist, a warm Baileys or whiskey sauce can elevate the experience to a gourmet level.

5. Nuts and Crunch:

For texture, scatter toasted nuts or a sprinkle of crushed biscuit crumbs on top. The crunch contrasts with the smooth pudding and adds a rustic charm.

No matter which accompaniment you choose, these add-ons turn Mary Berry’s Hot Chocolate Pudding from a simple dessert into a truly memorable culinary experience.

Conclusion

Mary Berry’s Hot Chocolate Pudding is more than just a dessert-it’s a comforting, nostalgic treat that effortlessly combines simplicity with indulgence. Its rich, molten chocolate center and tender sponge make it the perfect finale to any meal or a delightful treat on a cozy afternoon. The beauty lies in its versatility: with easy variations, thoughtful storage tips, and endless pairing options, this pudding invites you to make it your own.

Whether you stick to the classic recipe or experiment with nuts, spices, or fruit, Mary Berry’s pudding promises satisfaction in every spoonful. It’s a testament to how simple ingredients, when combined with care, can create something truly magical. So, next time you crave a warm, chocolatey hug from the inside out, this pudding is your go-to recipe-always ready to please, comfort, and impress.

FAQs

What Ingredients Are Needed For Mary Berry’s Hot Chocolate Pudding?

To make Mary Berry’s hot chocolate pudding, you will need the following ingredients: butter, dark chocolate, sugar, self-raising flour, eggs, milk, and a pinch of salt. Additionally, you may need cocoa powder for extra richness in the sauce. This simple list of ingredients combines to create a deliciously rich and indulgent dessert.

How Do I Achieve The Gooey Center In Mary Berry’s Hot Chocolate Pudding?

The gooey center in Mary Berry’s hot chocolate pudding is achieved by the careful baking of the mixture. The key is to bake it at the right temperature and for the correct amount of time. The pudding should be baked until the edges are set, but the middle is still slightly soft and wobbly. It is important not to overbake it, as that will result in the pudding becoming too firm and losing the signature gooey center.

Can Mary Berry’s Hot Chocolate Pudding Be Made Ahead Of Time?

Yes, Mary Berry’s hot chocolate pudding can be made ahead of time. To prepare it in advance, you can assemble the pudding mixture and store it in the fridge until you’re ready to bake it. Just make sure to bring it to room temperature before placing it in the oven to ensure even cooking. This makes it a great dessert for dinner parties or gatherings where you want to save time on the day of serving.