Mary Berry Chocolate Steamed Pudding Recipe

This Mary Berry Chocolate Steamed Pudding is a real show stopper, perfect for a comforting Sunday lunch or a festive dessert. It isn’t usually made with chocolate chips inside the sponge—traditional recipes keep it smooth—but we’ve added a handful to make the pudding extra gooey and indulgent. To make the sauce even richer, you can swap the milk for double cream. Not traditional, maybe, but very delicious.

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Mary Berry Chocolate Steamed Pudding Recipe Ingredients

• For the Pudding:
  • 175g (6 oz) butter, softened (plus extra for greasing)
  • 175g (6 oz) caster sugar
  • 3 large eggs
  • 150g (5 oz) self-raising flour
  • 25g (1 oz) cocoa powder
  • 1 teaspoon baking powder
  • 50g (2 oz) chocolate chips (optional, for the twist)
• For the Chocolate Sauce:
  • 25g (1 oz) cocoa powder
  • 25g (1 oz) caster sugar
  • 150ml (5 fl oz) double cream (or milk)
  • 100g (4 oz) plain chocolate, broken into pieces

How To Make Mary Berry Chocolate Steamed Pudding Recipe

1. Prep the basin: Grease a 1.2 liter (2 pint) pudding basin generously with butter.
2. Make the sponge: Measure the softened butter, caster sugar, eggs, self-raising flour, cocoa powder, and baking powder into a large bowl. Beat well for about 2 minutes (using an electric mixer or wooden spoon) until the mixture is smooth and well blended. If using the twist, fold in the chocolate chips now.
3. Fill the basin: Spoon the mixture into the prepared pudding basin and level the top with the back of a spoon.
4. Cover the pudding: Cut a piece of baking parchment and a piece of foil, both large enough to cover the top of the basin with some overhang. Place them together (foil on top) and make a pleat in the center to allow the pudding to rise. Place over the basin and tie securely with string under the rim. Make a string handle across the top for easy lifting.
5. Steam: Place the basin in a large steamer or a large saucepan filled with boiling water that comes halfway up the sides of the basin. Cover the pan with a tight-fitting lid and steam for 1 ½ to 2 hours. Check the water level occasionally and top up with boiling water if necessary.
6. Make the sauce: While the pudding is steaming, make the sauce. Place the cocoa powder, sugar, and cream (or milk) in a small saucepan. Whisk over low heat until the sugar has dissolved. Add the chocolate pieces and stir until melted and smooth.
7. Serve: Lift the pudding out of the pan. Remove the string, foil, and paper. Run a knife around the edge of the pudding to loosen it, then invert it onto a warmed serving plate. Pour the hot chocolate sauce over the pudding and serve immediately.

Recipe Tips

• The Pleat: You must make a pleat in the foil and parchment paper. The sponge will expand significantly as it steams, and without that extra room, the paper will tear or the pudding will become dense.
• The Water Line: Keep an eye on the water level in the pan. If the pan boils dry, you will ruin the pan and the pudding. Top it up with boiling water only, so you don’t drop the temperature.
• Greasing is Key: Be generous when buttering the basin. If you miss a spot, the sponge will stick, and you won’t get that perfect dome shape when you turn it out.
• The Skewer Test: To check if it’s done, insert a skewer through the foil into the center. It should come out clean. If it’s wet, steam it for another 15 minutes.

What To Serve With Mary Berry Chocolate Steamed Pudding Recipe

This Mary Berry Chocolate Steamed Pudding Recipe is a rich, heavy dessert that warms you from the inside out. While it comes with its own chocolate sauce, a jug of cold Pouring Cream or a scoop of Vanilla Ice Cream provides a lovely temperature contrast to the hot sponge. For a festive touch, serve it with Brandy Butter or a dollop of Clotted Cream. Fresh berries, like strawberries or raspberries, also work well to cut through the intense chocolate flavor.

How To Store Mary Berry Chocolate Steamed Pudding Recipe

• Refrigerate: Store the leftover pudding in an airtight container in the refrigerator for up to 3 days. Store the sauce separately.
• Reheat: You can reheat individual slices in the microwave for 30-60 seconds. Alternatively, re-steam the whole basin for 30 minutes to heat it through gently.
• Freeze: Wrap the cooled pudding (without sauce) in foil and freeze for up to 1 month. Thaw overnight in the fridge before reheating.

Mary Berry Chocolate Steamed Pudding Recipe Nutrition Facts

• Calories: 520 kcal
• Fat: 35g
• Carbohydrates: 48g
• Protein: 7g

Nutrition information is estimated per serving.

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Try More Recipes:

• Mary Berry Chocolate Fondant Recipe
• Mary Berry Chocolate Chip Muffins​ Recipe
• Mary Berry Chocolate Muffins​ Recipe