Skip to content
Chocolate chip steamed pudding with ice cream recipe

Chocolate chip steamed pudding with ice cream recipe

7 ratings

The perfect way to end a meal, this light sponge is covered in hot chocolate sauce and studded with dark chocolate chips; serve with ice cream and a few raspberries, if you like See method

  • Serves 10
  • 15 mins to prepare and 2 hrs 00 mins to cook
  • 514 calories / serving
  • Freezable
  • Vegetarian


  • 175g unsalted butter, softened, plus extra for greasing
  • 3 tbsp golden syrup
  • 175g self-raising flour
  • 1 tsp baking powder
  • 3 large eggs
  • 175g soft light brown sugar
  • 100g dark chocolate chips
  • vanilla ice cream, to serve

For the sauce

  • 1 tbsp golden syrup
  • 100g dark chocolate
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

  • Fat

    29g 41%
  • Saturates

    17g 87%
  • Sugars

    43g 48%
  • Salt

    0.4g 7%

of the reference intake
Carbohydrate 59.4g Protein 6.9g Fibre 2.1g


  1. Grease a 1.2ltr pudding basin and line the base with greased nonstick baking paper. Pour in the golden syrup and set aside.
  2. Sift the flour into a bowl; add the butter, eggs and sugar, then beat with an electric whisk for 1 min or until well combined. Fold in the chocolate chips; spoon into the pudding basin.
  3. Cover the bowl with nonstick baking paper, then foil, pleating the centre of each so the pudding has room to rise, and folding excess over the side. Secure with string, to keep water out while cooking.
  4. Place on an upturned side plate in a large saucepan. Pour boiling water to halfway up the bowl, cover with a lid and steam on a low heat for 2 hrs, topping up the water as necessary. The pudding is done when a skewer inserted into the centre (through the foil and baking paper) comes out clean.
  5. When nearly ready, heat the sauce ingredients gently in the microwave until melted. Stir until smooth.
  6. Run a knife around the inside of the basin, turn out onto a plate and peel off the paper disc. Pour over the chocolate sauce and serve with a scoop of vanilla ice cream.

See more Dessert Recipes

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

You may also like

Be the first to comment

Before you comment please read our community guidelines.