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Chocolate Puddle Pudding

For 4 - 6 you'll need

  • 100g butter
  • 100g caster sugar
  • 100g self-raising flour
  • 50g cocoa powder
  • 2 medium-sized eggs
  • 425g can prunes
  • 25g muscovado sugar
  • 170g evaporated milk
  • 4 - 6
  • 30 mins


1. Put 100g each of butter (softened) caster sugar and self-raising flour in a mixing bowl with 25g cocoa powder (sieved) and 2 medium-sized eggs (beaten). Mix well until all the ingredients are combined. Drain, stone and mash the prunes from 1 x 425g can. 2. Add the prunes to the pudding mixture and combine thoroughly. Smooth the mixture in 1 litre oven proof dish. 3. Whisk 25g each of cocoa powder and muscovado sugar into 1 x 170g can evaporated milk. Pour all the sauce over the pudding mixture and bake 30 - 35 minutes at 1800C/3500F/Gas4 until firm on top. 4. Serve warm dusted with icing sugar, with cream or Greek yoghurt.

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