Chocolate Fudge Pudding

Preparation info

  • Difficulty


  • Serves

    4 to 6

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About


  • 6 oz (175 g) self-raising flour
  • oz (135 g) caster sugar
  • 2 oz (50 g) cocoa powder
  • 2 oz (50 g) butter, melted
  • 4 fl oz (125 ml) milk
  • 4 oz (125 g) finely chopped walnuts
  • 6 oz (175 g) soft brown sugar
  • 14 fl oz (415 ml) hot water


Mix together the flour, caster sugar and half the cocoa. Pour the melted butter into the milk, then blend with the dry ingredients. Stir in the chopped nuts. Pour the mixture into a greased and lined 9 in. (22.5 cm) square tin. Mix the remaining cocoa into the brown sugar and sprinkle over the top. Pour over the hot water and bake in the oven at gas mark 5, 375°F (190°C), for 35 minutes.

While still hot, cut into squares, invert each on to a serving dish and spoon over the sauce left in the tin. Serve with plenty of whipped cream.