Chocolate Yorkshire Puddings

“But a Yorkshire pudding is a Yorkshire pudding” I here you cry. Not when it’s got chocolate in it! Read on......

The history of the Yorkshire pudding is a bit indeterminate but it seems that batter puddings have been around for centuries. Originally, they were cooked in a tin under the meat being roasted on a spit. This was out of necessity to meet the needs of our fat intake required to enable our bodies to absorb some vitamins. The name “Yorkshire Pudding” originated from a 1747 publication "The Art of Cookery Made Plain and Simple" by Hannah Glasse.

One of my family’s favourite desserts is chocolate fondant puddings. These are wonderful but incredibly rich. This version using a Yorkshire batter mixture as a base makes a less rich pudding but enjoyable just the same.

Ingredients - makes 12

3½ oz (110g) plain flour 1 large (1 medium) egg
½ oz (15g) good quality cocoa powder ½ pint (300ml) milk
1 tablespoon caster sugar A little light vegetable oil
About 2oz (50g) of good quality dark chocolate
(at least 70% cocoa)
A little icing sugar for dusting


  1. Sift the flour, cocoa and sugar together into a mixing jug.
  2. Beating in the egg and milk.
  3. Heat the oven to 220°c/425°F/Gas Mark 7.
  4. Preheat a bun tin with a little vegetable oil in each cup.
  5. When the oil is hot, pour in the batter and add 4 or 5 chocolate chips in the centre of each pudding.
  6. Bake until risen and firm (about 12 minutes).
  7. Dust with icing sugar and serve immediately.

Fresh cream or ice cream goes well with this dessert.

When my Official Taster smells these cooking there is always a frisson of excitement. Then he finds out I am cooking this version of chocolate pud and not his favourite rich version. Life’s full of disappointments but it didn’t stop him wolfing them down!


Chocolate Yorkshire Puddings