- 175g of Plain Flour
- 1 1/2 Teaspoons Vanilla Extract
- 50 Grams of Henry Langdon Pure Cocoa Powder
- 175 Grams Caster Sugar
- 175 Grams Unsalted Butter
- 60 Grams Plain Vanilla Yoghurt
- 3 Eggs
- 2 Teaspoons Baking Powder
- 1/2 Teaspoon BiCarb Soda
- Orange Zest (Optional)
- 1 Cup Heavy Cream
- 1/2 Cup Henry Langdon Pure Cocoa Powder
- 1/4 Cup Sugar
- 1 Teaspoon of Vanilla Essence
Start by preparing your heatproof pudding bowl by buttering the inside, and don't forget to butter the lid as well just in case. Fill a pan with water and set on the stove.
In a kitchen aid bowl, sift the dry ingredients and mix to combine. Add the softened butter and plain yoghurt, and mix well until lumps are no longer. Add each egg one at a time and combine. Remember before taking the blade out of the mixer, to scrape down the bowl and ensure that no ingredients are stuck at the bottom. For a little extra flavour, you can also add a touch of orange zest into the mixture, if you are feeling a little fruity!
Remove the pudding mixture from the mixing bowl and place into the pre-prepared heatproof pudding bowl. It should only fill about half of the bowl, allowing it to expand and grow once it starts cooking. Place the lid on the pudding bowl and wrap the entirety tightly with aluminium foil, to ensure no water can get in.
Once the pot water is steaming, carefully place the chocolate pudding into the boiling water, and let cook for an hour and a half. Once done, remove from the pot and flip onto a plate.
Let's add a chocolate ganache over the top for extra decadence. Begin by adding the heavy cream to a pot and bring to the boil. Once boiled to a high heat, remove from stove, and combine all other ingredients including the Henry Langdon Pure Cocoa Powder. Whisk by hand until creamy. Leave to cool and refrigerate for at least one hour. Overnight in the fridge is even better to create thickness. You can even prep the ganache the night before you make your pudding.
Enjoy the Festive Season!