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Healthy chocolate fudge pudding recipe

Hot chocolate fudge pudding

Prep Time: 5 minutes
Cook Time: 40 minutes
Cooling time: 10 minutes
Total Time: 55 minutes
Servings 12 people
Appliance/Function:
• Combi Steam oven
• Induction cooktop

Equipment

  • 1 Baking dish
  • Baking paper
  • 1 Large bowl
  • 1 Small pot
  • 1 Jug

Ingredients

  • oil spray

Dry mix

  • 1 cup flour or gluten-free flour
  • ⅓ cup cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 cup caster sugar
  • ¼ tsp salt

Wet mix

  • 1 egg room temperature
  • ½ cup milk room temperature
  • 5 tbsp butter melted and cooled
  • 1 tbsp olive oil
  • 1 tsp vanilla extract

Sauce

  • 1 cup thickened cream room temperature
  • 200 g dark chocolate

To serve

  • 600 g vanilla ice cream

Instructions

Before you start

  • Preheat your combi steam oven to 160 °C fan bake and 40% steam. Spray a baking dish with oil spray then line with baking paper. Bring a kettle of water to a boil.

Dry mix

  • In a large bowl, whisk 1 cup flour, ⅓ cup cocoa powder, 1 tsp baking powder, 1 tsp baking soda, 1 cup caster sugar and ¼ tsp salt.

Wet mix

  • Then add 1 egg, ½ cup milk, 5 tbsp butter, 1 tbsp olive oil and 1 tsp vanilla extract to dry mix. Whisk until combined, then add ½ cup of boiling water, and whisk until smooth.

Bake pudding

  • Pour the mixture into the prepared baking dish. Place on the middle rack of the preheated combi steam oven for 25 minutes or until a skewer inserted into the centre comes out mostly clean – a bit of batter is fine if you prefer fudgey.

Make sauce

  • Meanwhile, in a small induction pot, melt 200 g dark chocolate on level 2 on your induction cooktop. Then add 1 cup thickened cream and whisk until the chocolate and cream combine into a silky sauce. Leave to cool and thicken for 20 minutes while the cake is baking. Stir, then pour it into a jug for serving.

Cool cake

  • Leave cake in the baking dish for 10 minutes to cool. Then invert onto a plate, then onto a cooling rack or serving plate right side up.

To serve

  • Cut the hot chocolate fudge pudding into slices, divide them between bowls, and pour the fudge sauce over them. Add a scoop of vanilla ice cream or yoghurt if desired.

Notes

  • 40% steam keeps the cake moist while still allowing a fudgy texture.
  • Lower temperature (160°C instead of 180°C) prevents over-drying.
  • Even heat circulation ensures uniform baking.
This method produces a moist, rich, and perfectly fudgy chocolate pudding with an irresistible glossy chocolate sauce. Enjoy! ????✨

Nutrition

Calories: 454kcal | Carbohydrates: 48g | Protein: 6g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 74mg | Sodium: 275mg | Potassium: 312mg | Fiber: 3g | Sugar: 33g | Calcium: 132mg | Iron: 3mg