Nigella Lawson's Chocolate Sponge Pudding for Christmas Pudding Recipe

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Nigella Lawson's Chocolate Sponge Pudding for Christmas Pudding
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Ingredients
15
Count
Nutrition
299
Calories
Total time
16
Minutes
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Ingredients:

Directions:

  1. Use a 11/2-quart Pyrex mixing bowl.
  2. Butter your heat-proof Pyrex mixing bowl. Make sure you have adequate boiling water in a pan (or a conventional steamer) on the stovetop to steam the sponge.
  3. Put the flour and cocoa powder into a processor and blitz to get rid of any lumps.
  4. Add all the remaining sponge ingredients to the processor and blitz, for longer this time, to mix. Take the lid off, scrape it down, then put the lid back on for 3 more long pulses. Scrape the chocolate batter into the prepared bowl, smooth it down (the batter will come only halfway up the bowl) and wrap the bowl, first, in parchment paper, then in a layer of aluminum foil, followed by a layer of plastic wrap and a second layer of foil, so no water could possibly get inches Stem in the boiling water in the pan or steamer for 11/2 hours (by which time the sponge will have risen to about 11/2 inches below the lip). To cook it for longer will do no harm.
  5. To make the sauce, which can easily be done before you eat, and reheated just before you serve the pudding, put all the sauce ingredients into a saucepan and place over a gentle heat to melt, stirring every now and again and then whisking, off the heat, at the very end, to combine smoothly.
  6. When the sponge is ready, remove it carefully from the pan or steamer without burning yourself, then unwrap from its foil and plastic wrap casing. Put a plate, or a stand, with a slight lip, on top, flip both upside down, so plate and sponge are the right way up, and wiggle off the bowl.
  7. Pour some hot sauce over the sponge, so that it just covers the top and falls in glossy, licking drips down the side, and pour the rest of the sauce into a jug or bowl to be served with a spoon.
  8. Make Ahead Tips:
  9. Measure all the sponge ingredients the day before, ready to whiz together.
  10. Make the chocolate sauce up to 1 week ahead, then cool and chill until needed, reheating gently on the stovetop or in the microwave.
  11. Freeze Ahead Tip:
  12. Make and freeze the chocolate sauce for up to 3 months, and reheat as above.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 299.32 Kcal (1253 kJ)
Calories from fat 110.17 Kcal
% Daily Value*
Total Fat 12.24g 19%
Cholesterol 67.11mg 22%
Sodium 155.19mg 6%
Potassium 249.42mg 5%
Total Carbs 43.15g 14%
Sugars 10.13g 41%
Dietary Fiber 1.8g 7%
Protein 6.22g 12%
Vitamin C 0.1mg 0%
Iron 1.2mg 7%
Calcium 90.8mg 9%
Amount Per 100 g
Calories 288.37 Kcal (1207 kJ)
Calories from fat 106.14 Kcal
% Daily Value*
Total Fat 11.79g 19%
Cholesterol 64.65mg 22%
Sodium 149.52mg 6%
Potassium 240.29mg 5%
Total Carbs 41.57g 14%
Sugars 9.76g 41%
Dietary Fiber 1.74g 7%
Protein 6g 12%
Vitamin C 0.1mg 0%
Iron 1.2mg 7%
Calcium 87.5mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.6
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free

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