Jules Of The Kitchen_CROPPED 2In this special Ramadan series, Julia Toon, culinary motivator and author of the book ‘Good Eating: A Taste of Qatar’, will bring you recipes that are perfect for the celebration of the Holy Month of Ramadan. New recipes every week, straight from Jules of the Kitchen.

Baked Chocolate Pudding


 A sublime chocolate dessert, richly textured and unctuous to the tastebuds, and particularly enjoyable for a Ramadan dessert. Delicious hot straight out of the oven but also good as it cools. I have also eaten this rich chocolate pudding cold the next day and my word, does it also taste delicious! It also freezes well and again either warmed through or enjoyed cold…fabulous with oodles of single cream.

Serves 6
Preparation time: 15 minutes
Cooking time: 40 minutes
Oven temperature: 200°C for 10 minutes, reduce to 170°C


150g good quality plain chocolate
150g unsalted butter
1 tsp vanilla extract
150ml warm water
125g caster sugar
4 eggs – separated
25g self-raising flour


Single cream for serving
Fresh raspberries
Dusting of icing sugar



Prepare baking dish

Butter a 28cm oven-proof baking dish.


Melt butter, chocolate and vanilla in a double boiler or melt in micro-wave.

Add warm water and sugar – stir to dissolve sugar.

Pour into a larger bowl and mix in egg yolks one at a time.

Stir in sifted flour and finally gently fold in the stiffly whisked egg whites.


Pour mixture into prepared dish, place in a roasting tin. Pour in boiling hot water to come halfway up the dish and bake in hot oven 200°C for 10 mins, then reduce heat to 170°C and bake further 30 mins.


Enjoy hot when the pudding is light and fluffy, or leave to cool. Always serve topped with cream, fresh raspberries and a dusting of icing sugar.

Jules Tips: To save on the washing up, use a fairly big bowl to melt the chocolate, butter and vanilla mixture, so you can add the eggs, sugar, water and flour all together. Fold in the whisked egg whites and voila, pour into the baking dish. One bowl for everything bar whisking the egg whites (and again for me it’s got to be by machine!). When you fold in the egg whites, use a spatula and use the figure of eight technique i.e turn the spatula in an 8 motion! This chocolate pudding can be made well ahead of time (the night before works) and eaten either warm or cold (just warm through in the oven). I also freeze this pudding and it still tastes superb.

Contributed by: Julia Toon, Jules of the Kitchen

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