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Chocolate Christmas Pudding

Christmas Pudding

A moist and not too dense chocolate Christmas pudding, flamed and covered in brandy sauce!
Course Dessert
Cuisine British
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 9
Calories 270kcal



    For the Pudding:

    • cups all-purpose flour
    • 1 teaspoon vanilla extract
    • ¼ cup unsweetened cocoa
    • ¾ cup superfine sugar
    • ¼ cup sour cream
    • ¾ cups vegetable oil
    • ¼ cup plain yogurt
    • 3 large eggs
    • 2 teaspoons baking powder
    • ½ teaspoon baking soda
    • 2 tablespoons espresso
    • 2 ½ tablespoons brandy

    For the Sauce:

    • 3 tablespoons butter
    • ¾ cup flour
    • 1 pint milk whole scalded.
    • cup brown sugar
    • 1 teaspoon vanilla
    • 3 tablespoons brandy or dark rum

    For the Cake Flame:

    • 1 tablespoon brown sugar
    • 3 tablespoons brandy



      For the Cakes:

      • In a bowl, combine flour, cocoa powder, baking soda, baking powder and salt. Whisk together, then add the sugar.
      • Add in espresso, brandy, vanilla, eggs, vegetable oil, sour cream. Whisk until combined.
        Chocolate Christmas Pudding
      • Liberally grease 3 semi-sphere cake molds. Fill halfway.
        Chocolate Christmas Pudding
      • Cut 3 circles out of tin foil. They need to be 1.5 inches larger than the cake molds. Cut 3 circles of parchment paper. These should be about 1 inch larger than the mold.
      • Layer the tin foil circle and parchment circle so that it covers the mold.
      • Create a seal by tying a piece of strong twine around the lip of the mold. Fold the excess foil and paper underneath.
      • Fill a large pot ½ way with boiling water.
      • Steam the cakes in the pot for about 1 ½ hours.
        Chocolate Christmas Pudding
      • Open up the mold carefully.
      • Flip over and let cool.

      For the Cake Flame:

      • Use a metal ladle to heat brandy and sugar mixture over the gas flame on high.
      • If you tip the ladle a bit, a flame will appear and catch the brandy on fire. It’s ready.
      • Infuse the cake by pouring the mixture onto the cake.

      For the Sauce:

      • Melt the butter. Add in flour. Cook for about 2 minutes.
      • Add in scalding milk and cook for about 10 minutes or until it thickens up.
      • Add brown sugar, vanilla and dark rum.
        Chocolate Christmas Pudding
      • Pour the sauce over the brandy infusion.



      Serving: 100g | Calories: 270kcal | Carbohydrates: 81g | Protein: 3g | Fat: 9g | Fiber: 7g | Sugar: 1g