Ben O’Donoghue’s chocolate pudding recipe – the perfect dessert to plan in your Easter feast!

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Sponge Base

  • 250gm butter
  • 1 cup caster sugar
  • 4 eggs
  • 2tblsp milk
  • 2 tsp orange zest
  • 1 vanilla pod
  • 2 cup flour
  • 2 tbsp coco powder
  • 1 tsp baking powder
  • 1/2 tsp salt


  • 100gm soft butter
  • 100ml of Baileys
  • 1/2 cups of caster sugar
  • 1/4 cup of cocoa powder
  • 100gm 54% coco chocolate
  • 2 cup of hot water
  • 2 tbsp of corn flour


  1. Grease the ceramic casserole dish with 50gms of butter
  2. Make the sponge base by creaming the butter and sugar, add the vanilla seeds, orange zest and combine.
  3. Add the eggs one at a time. Sift the coco powder, flour, baking powder and salt together and add combining well. Finally add the milk.
  4. Fill a greased pudding mould with the batter.
  5. Combine the sugar drinking chocolate and corn flour and sprinkle over the pudding.
  6. Combine the juice, baileys, zest of the orange and chocolate with 1 cup of boiling water, whisk to melt the chocolate and gently pour over the batter.
  7. Bake the pudding at 180 degrees for about 30 minutes until golden and when skewered it comes out clean.
  8. Serve dusted with icing sugar and double crème or vanilla ice cream