Today marks the first day of winter! To help cope, we’re sharing a rich pudding to conclude our month of chocolate desserts. Because, what’s better than a warm bowl of gooey cake? Sarah of The Sugar Hit shares how to whip it up with only six ingredients…
Chocolate Blackberry Pudding
By Sarah Coates of The Sugar Hit
This is a surprisingly elegant dessert that is ridiculously easy to pull together. The pudding, when baked, forms a crisp, delicate layer on top, while underneath lies a molten lagoon of dark, berry-studded chocolate goo. I love to serve this with sharp sour cream to cut through all the chocolaty richness, but a scoop of ice cream would be delicious too.
Recipe: Chocolate Blackberry Pudding
1 1/2 sticks butter
7 oz dark chocolate (60-70% cocoa is best)
1 cup sugar
1/3 cup flour
1 cup frozen blackberries
Preheat the oven to 400F.
Grease a deep rectangular baking dish or a 9-inch pie dish.
In a microwave-safe mixing bowl (that’s big enough to hold all of the ingredients later), melt the butter and chocolate in the microwave in 30-second bursts, stirring frequently.
Once the chocolate and butter is melted, let it cool slightly and then stir in all the remaining ingredients.
Scrape the mixture into your baking dish, and place in the oven for 20 minutes. The pudding should be set around the edges, with a distinct wobble in the middle.
Let cool for a few minutes before serving, preferably with a scoop of sour cream or ice cream.
Thank you so much, Sarah!
P.S. More recipes, including chocolate pot de crème and molten chocolate cakes.
(Photos and recipe by Sarah Coates. This series is edited by Stella Blackmon.)