Gooey Chocolate Pud
Gooey Chocolate Pud

Gooey Chocolate Pud

This pudding is a gem – it is surprisingly simple and tastes super indulgent. Serve in ramekins or dessert bowls, dusted with icing sugar and frozen raspberries straight from the freezer; it tastes sublime!




10 mins


35 mins


For the pudding

  • 85g Tate & Lyle Brown Sugar with Stevia
  • 175g self raising flour
  • 50g cocoa powder
  • 1 tsp baking powder
  • 85g butter
  • 50g ground almonds
  • 250ml skimmed milk

And for the sauce...

  • 50g Tate & Lyle Brown Sugar with Stevia
  • 25g cocoa powder
  • 600ml boiling water

Finally, to serve...

  • Tate & Lyle Icing Sugar for dusting
  • Approximately 250g frozen raspberries


  1. Preheat the oven to 180ºC/Gas 4 (if using a fan-assisted oven adjust the temperature according to instructions). Sift the flour, cocoa powder and baking powder into a bowl and rub in the butter. Stir in Tate & Lyle Brown Sugar with Stevia, almonds and mix in the milk until smooth. Spoon into a deep, 2 litre round oven-proof dish and level the surface.
  2. For the sauce mix together the Tate & Lyle Brown Sugar with Stevia and cocoa powder and whisk in the boiling water. Pour the cocoa liquid over the pudding and bake for 30-40 minutes (placed on a baking sheet) or until the top is firm and there is a lovely dark sauce at the bottom.
  3. Leave to stand for just a minute or two before serving (the sauce will be absorbed by the sponge if left to stand too long). Dust with Tate & Lyle Fairtrade Icing Sugar. Spoon into dishes and serve with frozen raspberries.

Get the kids involved

Kids will enjoy making chocolate icing sugar to sieve on top - 1 part cocoa powder, 2 parts icing sugar.


The deeper the dish the longer the cooking time, so depending on the depth of your dish, take a peek 5-10 minutes before the end of the recommended time.