Mary Berry shares utterly ‘irresistible’ steamed chocolate pudding recipe

Mary Berry’s indulgent chocolate steamed pudding

The spongy and creamy textures of steamed puddings make an irresistible combination with velvety chocolate sauce, as cake lovers will know.

The marriage of these textures in Mary Berry’s steamed chocolate pudding is the reason so many bakers and chocoholics adore her recipe.

When the national treasure carried out a demonstration of her recipe for the BBC some years ago, viewers couldn’t resist giving it a go themselves.

Many rushed to the comments after their attempts, with one writing: “Beautiful and Moorish pudding. Mary Berry makes it look so easy, and with no rush. What a treasure!”

Another quipped: “I have made this pudding […]. I have to say, it’s absolutely delicious! My younger son is a chocoholic and he couldn’t stop eating it. Thank you, Mary!”


125grams baking spread, plus extra for greasing

125grams caster sugar

Two large eggs

100grams self-raising flour

25 grams cocoa powder, sifted

One tsp vanilla extract

For the chocolate sauce

150ml milk

150ml double cream

300grams Bournville chocolate, broken into pieces

One tsp vanilla extract.


1. You will need a 1.1-litre pudding basin (two pints). Grease it with baking spread, then put a small square of baking paper, grease it and place it in the base of the basin, pressing into the corners.

2. Measure all the pudding ingredients into a mixing bowl and whisk with an electric hand whisk until blended, light and fluffy. Spoon the mixture into the basin and level the top.

3. Cut a square of foil about four cm bigger than the top rim of the pudding and grease the underside with butter. Make a pleat in the middle of the square. Place it on top of the basin and tightly press around the edges then tie it with string to seal.

4. Pour a small plate in the base of a deep saucepan. Place the basin on top pour in enough boiling water to come halfway up the sides and cover with a lid. Bring the water back to a boil, then reduce the heat and simmer very gently for 1 ½ – 1 ¾ hours until firm to touch on top when gently pressed.

5. To make the chocolate sauce, measure the milk and cream into a saucepan. Heat until just boiling, then add the chocolate and vanilla. Remove the pan from the heat and stir until the chocolate has melted.

6. Carefully remove the basin from the pan and take off the foil. To turn out, loosen around the edges with a knife, then turn upside down onto a plate and remove the bowl. Remove the paper on top. Pour some warm sauce over the pudding and cut into wedges. Service the remaining sauce in a jug.

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