Chocolate Fudge Pudding - The Falklands Way

Darnell is back in the kitchen, this time cooking up a storm with a traditional Falklands recipe that he himself couldn’t get enough of!

Chocolate Fudge Pudding by Sheila Summers

Pudding Mixture:

  • 3oz Self-raising Flour
  • 2 Tablespoons Cocoa Powder
  • Pinch of Salt
  • 4 oz Butter or Margarine
  • 4 oz Caster Sugar
  • 2 Eggs
  • 1 Teaspoon Vanilla Essence
  • 1 or 2 Tablespoons Milk


  • 4 oz Soft Brown Sugar
  • 2 Tablespoons Cocoa Powder
  • 1/2 Pint Hot Water


Sift together the flour cocoa powder and salt, set aside. Cream butter or margarine and sugar until light. Lightly mix the eggs and vanilla essence and gradually beat into the creamed mixture.

Add a little of the sifted flour with the last few additions of egg and then fold in the remaining flour mixture and enough milk to make a medium soft consistency.

Spoon the mixture into a well-buttered 2 or 2.5 pint baking dish. Set aside and prepare the sauce.

Combine the brown sugar and cocoa powder, stir in the hot water and mix well. Pour over the top of the cake mixture, place the pudding at once just above centre in a moderate oven (375°F, 190°C or Gas 5) and bake for 40 minutes.

During baking the cake will rise to the top and the baked pudding will have a delicious chocolate sauce underneath. Serve hot with cream or ice-cream.

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