Chocolate Brownie Pudding Recipe

(15 ratings)

Chocolate Brownies-recipes-woman and home
Preparation Time20 mins plus soaking
Cooking Time30 mins
Total Time50 mins plus soaking
Nutrition Per PortionRDA
Calories113 Kcal6%
Fat3 g4%
Saturated Fat.06 g0%


  • 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


  1. 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.

  2. 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.

  3. 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.

Food Writer

Rebecca Smith was a Food Writer for Woman & Home and during her time with the magazine she was responsible for bringing an impressive array of mouth-watering recipes to These recipes ranged from slow-cooked Shoulder of Lamb and Hot Water Crust Ham Hock Pies, to sweet treats such as a delectable Chocolate Brownie Cake and intricate Pistachio and Rose Water cake.


Following her work with Woman & Home, Rebecca went on to become the Deputy Editor at Delicious Magazine.