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Chocolate and Blueberry Pudding Cake
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5 from 6 votes

Chocolate and Blueberry Pudding Cake

Course Dessert
Cuisine French
Keyword chocolate, dessert
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Author Adapted from Ricardo Magazine


  • For the cake
  • 1 cup plain flour plain flour is also known as all-purpose flour
  • 2 tablespoons cocoa powder I use Cadbury's Bournville or Green and Blacks
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • ¾ cup lightly packed light brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • ½ cup milk
  • For the sauce
  • 1 cup lightly packed light brown sugar
  • 2 tablespoons cocoa powder
  • 1 tablespoon cornstarch cornstarch is also known as corn flour
  • 4 ounces dark chocolate, chopped
  • ¾ cup single cream Single cream is also known as half and half
  • ½ cup water
  • 3 cups blueberries fresh or frozen


  • Preheat the oven to 350°F (180°C or 165°C for a fan oven).
  • Place an oven rack in the middle of the oven.
  • Butter an 8 inch baking pan (or a 2.4 litre heart shaped Le Creuset baking dish).
  • Start with the cake, combining the flour, cocoa, baking powder, baking soda and salt in a medium bowl. Set aside.
  • Cream the butter and sugar in an electric mixer.
  • Add the egg and vanilla, beating until smooth.
  • Add the dry ingredients alternately with the milk.(Keep the mixer on low to do this.)
  • Blend until mixed.
  • Pour the batter into the prepared pan. Place the pan on a baking sheet and set aside.
  • Place the sugar, cocoa powder and cornstarch in a medium saucepan. Stir to mix.
  • Add the dark chocolate, single cream, water and blueberries.
  • Place the saucepan on the stove top over medium heat and bring the mixture to the boil, stirring constantly. (This may take a little while; don't rush the process or the mixture will scorch.)
  • Reduce the heat and simmer the mixture for 30 seconds just to bring it together.
  • Pour the hot sauce over the cake batter.
  • Place the baking sheet with the cake pan on top in the middle of the oven.
  • Bake for 45 to 50 minutes, watching the cake carefully after 40 minutes. The cake is done when a skewer inserted in the centre comes out clean-ish, bearing in mind there is a sauce underneath the cake. There shouldn't be any actual cake batter clinging to the skewer.
  • Remove the pudding cake from the oven and cool a bit in the pan. You can serve the cake warm or cold. Leftovers will keep in the fridge for about 2 days.
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