Chocolate Brownie Pudding Recipe

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20 min


30 min

Nutrition per portion

Calories 113 kCal 6%
Fat 3g 4%
  -  Saturates .06g 0%


  • 150g (5oz) pitted prunes
  • 100g (4oz) dark chocolate, in chunks
  • 1 large, free-range egg, beaten
  • 150g (5oz) light muscovado sugar
  • 3tbsp cocoa powder
  • 75g (3oz) plain flour
  • you will need
  • 20cm (8in) square cake tin, lined with baking parchment


  • Put the prunes into a bowl and cover with boiling water. Leave to soak for at least 2 hours or overnight. Transfer to a saucepan with 50ml (2fl oz) of the soaking liquid, heat and simmer gently for about 10 minutes, until around 2tbsp of the liquid remains. Purée and leave to cool.

  • Heat the oven to 180 C, 160 C fan, 350 F, gas 4. Melt the chocolate in a bowl over a pan of hot but not simmering water. In another bowl, beat together the prunes, egg and sugar. Sift in the cocoa and flour with a pinch of salt and fold in gently. Pour the melted chocolate over and stir in gently.

  • Tip the mix into the tin. Bake for 25 to 30 minutes. When cool, cut into squares. Serve with physalis and half-fat crème fraîche.

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(12 ratings)
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