Baked chocolate pudding from Alan Bird



Premium Supplier 21st July 2015


Premium Supplier

Baked chocolate pudding from Alan Bird

This recipe is for baked chocolate pudding from chef Alan Bird of Bird of Smithfield, in association with RATIONAL UK.


  • 530g Cru Virunga dark chocolate
  • 210g butter
  • 5g fresh yeast (or equivalent amount of dried yeast)
  • 2 medium eggs
  • 4 egg yolks
  • 65g sugar
  • 55g strong flour, passed through a fine sieve
  • Melted butter for greasing
  • Cocoa powder for dusting


Lightly butter inside the 8 x 8cm stainless steel rings and dust with cocoa powder.

Melt the chocolate and butter in a bowl over a pan of simmering water to blood temperature, stirring constantly, ensuring that there is no water ingress into the chocolate.

Take care not to overheat this mixture. Let it cool down slightly if it does get too hot.

Place the yeast into the melted chocolate and stir until it has dissolved, then remove the pan from the heat and pour the mixture into a stainless steel bowl. Whisk the flour into this mix.

Pre-heat oven to 190ºC/gas mark 5.

In a food mixer, whisk the egg, egg yolks and sugar together on a high speed until the mixture has doubled in volume.

Fold this mix slowly into the chocolate and folding in carefully.

Place the mixture into a piping bag and pipe equally between the 8 rings, filling them 1 cm from the top. Let these rest for 10 minutes in the fridge before baking. Bake for 9–10 minutes. The pudding should still be soft in the centre.

Use a small sharp knife to gently release and remove from the rings.

Lift with puddings carefully with a palette knife and place onto a band of painted & melted chocolate and serve with blood orange sorbet and orange crisp.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.