Chocolate Fudge Pudding


Preparation info

  • Difficulty


  • Serves


Appears in

The Best of Floyd

The Best of Floyd

By Keith Floyd

Published 1995

  • About


  • 175g/6oz self-raising flour
  • 135g/oz caster sugar
  • 100g/4oz cocoa powder
  • 50g/2oz butter, melted
  • 125ml/4fl oz milk
  • 2 tablespoons brandy
  • 175g/6oz walnuts, chopped
  • 175g/6oz soft light brown sugar
  • 400ml/14fl oz hot water
  • whipped cream, to serve


Mix together the flour, caster sugar and half the cocoa. Pour the melted butter into the milk mixed with the brandy, then blend with the dry ingredients. Stir in the walnuts. Spoon the mixture into a greased and lined 22.5cm/9in square tin. Mix the remaining cocoa with the brown sugar and sprinkle over the top. Pour over the hot water and bake in the oven preheated to 190°C/375°F/gas mark 5 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.