Sharon Reid


This gorgeous recipe is extracted from James Martin’s new book ‘Sweet’. James is renowned for his distinctive modern British style of cooking, dessert making and baking – James’ baking expertise is in full effect as a current judge on Junior Bake Off. Get your ‘bake on’ like the junior contestants by baking this super yummy Baked Double Chocolate Pudding – just in time for National Chocolate Week and ideal for sharing, your guests will be wowed with the rich chocolate sauce that forms as the pudding bakes, along with the overall sense of decadence.

Serves 6


100g melted butter, plus extra for greasing

3 eggs

175ml milk

250g self-raising flour

50g cocoa powder

1 tsp baking powder

150g light brown soft sugar

100g dark chocolate drops (70% cocoa solids), or dark chocolate, finely chopped into approx. 5mm dice

100g milk chocolate drops, or milk chocolate, finely chopped into approx. 5mm dice

For the sauce:

300ml water

200g light brown soft sugar

40g cocoa powder


Preheat the oven to 180°C/350°F/Gas mark 4 and butter a 2-litre ovenproof dish.

Whisk the melted butter, eggs and milk together in a jug until smooth. Sift the flour, cocoa and baking powder into a bowl then stir in the sugar.

Pour the butter mixture onto the flour and mix well to a smooth batter. Stir in the dark and milk chocolate and spoon into the prepared baking dish.

To make the sauce, bring the water and sugar to the boil in a saucepan, then add the cocoa and whisk until smooth. Pour evenly over the top of the batter then place the dish in the oven to bake for 25–30 minutes. The top of the sponge will be just firm to the touch, but underneath there will be a runny chocolate sauce.

Serve hot with double cream or ice cream.



James Martin will be appearing live at the BBC Good Food Show Winter at the NEC Birmingham, 26th – 29th November.