Anything and everything with chocolate has its fans. This sticky chocolate pudding is freckled with white chunks of chocolate, which can be enjoyed throughout the year, but what’s extra special about this sponge cake is the magic of the Almond Oil.

The components of this recipe are decadently made, creating a soft sponge cake with two distinct textures; a sticky-sweet flan-like top with a spongy-airy base. The top of the puddings glisten like caramel, creating something quite festive, but for us, it’s a pudding to share for any autumn or winter’s afternoon by the fire.

Sticky Chocolate Pudding 1

Makes 6 puddings

25 ml Azada Virgin Almond Oil
100 grams margarine
150 grams fine palm sugar
3 large eggs, gently beaten
125 grams all-purpose flour (75 grams gluten-free cake flour + 50 grams corn starch)
25 grams dark cocoa powder
25 grams 70% dark chocolate, finely chopped
75 grams white chocolate, finely chopped


Lightly grease 6 7cm flan moulds.

In a large mixing bowl, cream Azada’s Virgin Almond Oil, margarine and sugar together, until smooth and pale. Beat in the eggs, once combined sift in the cocoa powder, salt and flour. Fold into the creamy mixture using a wooden spoon. Stir in the chopped chocolate and set aside.

Meanwhile, preheat the oven to 180°C / gas mark 4 / 350°F and lightly grease 6 squares of foil to cover the tops of the moulds. Divide the mixture between the prepared moulds and cover with the foil, pressing around the edges to seal. Place the moulds in an oven-proof dish and pour in boiling water, until halfway up the side. Bake in the oven for 50 minutes, until a skewer inserted into the centre, comes out clean. Remove the moulds from the oven-proof dish and set aside.

To serve, run a knife around the edge of each sponge and turn out onto serving plates. Serve immediately with a drizzle of cream and enjoy!

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