Dishoom Chocolate Pudding Recipe

Preheat and prepare

Preheat the oven to 180°C (350°F). Grease a 20cm (8-inch) square or equivalent baking dish or six individual ramekins (about 200–250ml each) and line the base with parchment if using a square dish.

Melt chocolate and butter

Place the chopped dark chocolate and diced butter in a heatproof bowl set over a pan of gently simmering water (double boiler). Stir occasionally until completely melted and smooth. Remove from the heat and stir in the soy sauce and cooled strong tea or espresso to loosen the mixture. Set aside to cool slightly.

Combine dry ingredients

In a medium bowl, sift together the plain flour, cocoa powder and baking powder. Add the caster sugar and whisk to combine.

Mix wet ingredients

In a separate bowl whisk the eggs with the milk and vanilla until combined.

Combine all

Temper a couple of tablespoons of the egg mixture into the melted chocolate, whisking quickly, then pour the chocolate-egg mix into the remaining eggs and stir to combine. Fold in the dry ingredients gently until just incorporated. The batter will be thick but glossy.

Bake

Pour the batter into the prepared dish or divide between ramekins. Bake in the preheated oven for 18–25 minutes for individual ramekins (depending on size) or 25–30 minutes for a square dish. The pudding should have a set top with a slightly gooey, molten centre. A skewer inserted into the edge should come out with moist crumbs, not raw batter.

Rest

Remove from the oven and let puddings rest for 5–8 minutes before serving. This helps the centre settle while remaining indulgently soft.

Make caramel

In a heavy-based saucepan, combine the granulated sugar and water and gently swirl (do not stir) to wet the sugar. Cook over medium heat until the sugar dissolves and turns a deep amber colour. Watch carefully to avoid burning.

Finish sauce

Remove the pan from the heat and carefully add the butter, stirring until melted. Slowly pour in the double cream while stirring (it may steam vigorously). Return to low heat and stir until smooth. Stir in the sea salt and freshly ground black pepper. Adjust seasoning to taste. If the sauce is too thick, add a splash more cream or a teaspoon of water to reach desired pourable consistency.

Keep warm

Keep the sauce warm over the lowest heat or transfer to a thermos or warm bowl until ready to serve. The pepper gives a subtle savory lift reminiscent of Dishoom's toffee style.

Spoon a little of the warm caramel toffee sauce into the base of each serving plate (or leave in a jug for table service). Turn individual ramekin puddings out onto plates or spoon the square pudding into slices. Alternatively, serve warm in the ramekin.

Top each pudding with a dollop of lightly whipped cream or crème fraîche. Spoon more warm caramel toffee sauce over the pudding and cream.

Sprinkle a pinch of flaked sea salt over the top and scatter cocoa nibs or grated chocolate if using for crunch and extra chocolate aroma.

Serve immediately while warm so the centre is soft and the sauce is flowing.