I know, we’re already 11 days into November and I’ve only just got round to sorting out the recipe for this month! I do apologise! Those of you who follow me on twitter will have noticed I have been working on a project, which has been keeping me very busy, and the deadline was this month. Anyway, more on that later.

Firstly, well done to Nicola from Nic’s Notebook who was picked at random last month to receive the prize – hope you enjoy the book! On the subject of prizes, I’d just like to put in a cheeky plea and say if you know any businesses who might like to donate a small prize for the Bake It! Club please ask them to get in touch because I love having something to offer you guys as a small prize but unfortunately, I can’t afford to keep buying them myself.

So this month, I thought we’d bake some good old comfort food. It’s cold outside so let’s sit in the warm and treat ourselves with a fudgy chocolate pudding. This is one of those self saucing puddings that magically has the sauce underneath when it is cooked. It is quick and simple to mix up on a dark, chilly evening.

Ingredients (serves 4-6)

150g unsalted butter, softened

150g caster sugar

1/2 tsp vanilla extract

100g plain chocolate, melted

100g self raising flour

2 tbsp drinking chocolate

2 eggs

For the sauce

100g soft light brown sugar

2 tbsp cocoa powder

400ml boiling water


1. Lightly grease a 1 1/2 litre oven-proof dish and preheat the oven to 170°C.

2. Cream together the caster sugar, butter and vanilla extract until light and fluffy.

3. Sift together the flour and drinking chocolate in a separate bowl and lightly beat the eggs in a small jug.

4. Add half the eggs followed by a tablespoon of the flour mix and beat until it is all combined.

5. Add the rest of the eggs and another tablespoon of flour and beat again.

6. Fold in the rest of the flour.

7. Add the melted chocolate and stir to combine.

8. Spoon the mixture into the bowl and level with a spatula or the back of a spoon.

9. To make the fudge sauce, sift the cocoa powder into a bowl and mix in the soft brown sugar, then sprinkle the mixture over the top of the cake batter.

10. Pour 400ml of boiling water over the top of the cake mix and place on the centre shelf of the oven to bake for 50 minutes – 1 hour.

11. Leave the cake for 5 minutes to cool before serving. Yummy with ice cream, cream, dusted with icing sugar or just as it is.

As always, please blog your yummy baking, add your photos to the Flickr group and grab yourself a Bake It! badge from the sidebar for your blog. I will post a linky up on the 25th Nov, which will stay open until 8pm on the 30th Nov when I will choose one lucky baker at random to receive this Christmas Cookie Cutter set.

Hope you enjoy the recipe. Happy baking everyone! x