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Apple Chocolate Pudding Recipe

Indulge in this decadent Apple Chocolate Pudding Cake, a delightful twist on a classic dessert! Adapted from Beverley Sutherland Smith's "Celebrating Chocolate," this recipe creates a light, moist, and subtly sweet cake with an almost sticky texture. Imagine perfectly moist apple chunks interwoven with rich chocolate, topped with crunchy almonds (or walnuts!), and served with a dollop of creamy vanilla custard or whipped cream. It slices beautifully and looks stunning – perfect for a special occasion or a delightful weeknight treat. Apricots can easily be substituted for apples for a unique flavor variation.

Prep Time 20 mins
Cook Time 90 mins
Calories 514.4 kcal
Protein 14g
Rating 5.0 (1 Reviews)
Apple Chocolate Pudding 84

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Apple Chocolate Pudding

  • 200g (1 ½ cups) chopped apricots
  • 175g (1 cup) plus 2 tablespoons granulated sugar
  • 1 tablespoon lemon juice
  • 175g (1 cup) softened butter
  • 2 large eggs
  • 200g (1 ¾ cups) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • 100g (1 cup) chopped dark chocolate
  • 50g (½ cup) sultanas
  • 50g (½ cup) walnuts
  • sifted icing sugar (for dusting)

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How to Make Apple Chocolate Pudding

  1. Preheat oven to 180°C (350°F).
  2. Grease and flour a 20cm (8-inch) round cake tin. Line the base with parchment paper.
  3. In a bowl, combine 200g (1 ½ cups) chopped apples (or apricots), 2 tablespoons granulated sugar, and 1 tablespoon lemon juice. Set aside.
  4. In a large bowl, cream together 175g (1 cup) softened butter and 175g (1 cup) granulated sugar until light and fluffy.
  5. Beat in 2 large eggs one at a time, mixing well after each addition.
  6. In a separate bowl, sift together 200g (1 ¾ cups) all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon ground cinnamon.
  7. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The batter will be stiff.
  8. Gently fold in the apple mixture, 100g (1 cup) chopped dark chocolate, 50g (½ cup) sultanas, and 50g (½ cup) flaked almonds (or walnuts).
  9. Pour the batter into the prepared cake tin and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. Let the cake cool in the tin for 10 minutes before inverting it onto a wire rack to cool completely.
  11. Once cooled, dust with sifted icing sugar.
  12. Serve warm or cold with vanilla custard, brandy custard, ice cream, or lightly whipped cream sweetened with a few drops of vanilla extract and a little caster sugar.

Nutrition Information (Approximate per serving)

Sodium

15 g

Sugar

160g

Fat

75g

Carbs

22g

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Sweets & Sides Desserts Vegetarian Fall Recipes Holiday Recipes Baking

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Time To Make Course Preparation Occasion Desserts Winter Cakes Puddings And Mousses Dietary Seasonal 4 Hours Or Less