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Heavenly Chocolate Pudding


  • 100g butter, plus extra for greasing
  • 2 tbsp golden syrup
  • 100g dark muscovado sugar
  • 150ml milk
  • 1 medium egg
  • 20g cocoa powder
  • 210g self-raising flour
  • 1 tsp cinnamon
  • ¼ tsp bicarbonate of soda

Step 1

Butter the inside of a 0.9litre (S36) Pudding Basin and line the base with a disc of buttered greaseproof paper.

Step 2

Mix together the cocoa, flour, cinnamon and bicarbonate of soda in a mixing bowl.

Step 3

Melt the butter, golden syrup and sugar in a saucepan. Remove from the heat and allow to cool for a few minutes before stirring in the milk and egg. Add this to the flour mixture.

Step 4

Pour the mixture into the pudding basin then cover with a layer of greaseproof paper and then foil, making a pleat in the centre to allow the pudding to rise (see our how to steam a pudding tutorial for advice).Tie the foil securely with string, then place in a large pan with enough water to come halfway up the sides of the basin.

Step 5

Steam the pudding for 1 & ¼ hours, checking the water level during cooking. Top up if necessary. Once steamed, lift the basin out of the pan, remove the lid and turn the pudding out onto a plate (see our tutorials for guidance). Serve with custard or cream.

View Table of Bowl Sizes
Size Diameter Inches Litres Fl oz [UK] Fl oz [US] Pints [UK] Pints [US]
18 22cm 8.5 2.5lt 88 84 4.4 5.2
24 20cm 7.5 1.75lt 62 59 3.1 3.7
30 17cm 6.5 1lt 35 33 1.8 2.1
36 16cm 6.0 900ml 32 30 1.6 1.9
42 14cm 5.5 650ml 23 22 1.1 1.3
48 12.5cm 4.5 400ml 14 13 0.7 0.8
54 11.5cm 4.0 250ml 9 8 0.4 0.48