This chocolate bread pudding has a show-stopping molten lava center, flavored with chocolate and whiskey. This festive dessert is a surefire crowd pleaser, and perfect for the holidays!
This chocolate bread pudding is a fun makeover of a classic British dessert. Bread pudding is one of the world's most well-love comfort foods. It's homey and indulgent, and yet festive enough to serve at Christmas dinner.
But what really makes this chocolate version stand out is the boozy molten chocolate center. Outside you find a fluffy, slightly zest sponge cake. And inside, you find a warm, molten, gooey center with a delightful undertone of whisky. Yes, please!
This chocolate bread pudding is:
- Incredibly moist and full of flavor.
- Completed with a heavenly chocolatey center.
- With a melt-in-your-mouth texture.
- Vegan.
- Gluten-free.
- Oil-free.
- Flourless.
- Boozy (but this is optional).
- Easy enough for beginners.
- Ideal for the holiday season.
- Just the ultimate Christmas pudding recipe!
- Freezer-friendly.
I have to say, this proved tricky to perfect. I wanted to create a recipe that was both vegan and gluten-free but didn’t involve any commercial gluten-free baking flour.
Hence, almond flour to the rescue. Almond flour is my current obsession, because it’s perfect for creating a soft, fluffy and moist texture, especially in combination with a nut butter. You won’t believe that any flour is missing!
Of course, if you want to keep this Christmas pudding alcohol-free, you can simply omit the whisky or replace it with a non-alcoholic beverage. Alternatively, use any other alcoholic drink of your choice. Liqueurs work incredibly well.
Make the Pudding (Step by Step)
Soak the dates in the boiling water for around 20 minutes.
Add the medjool dates, the water you soaked them in, orange peel, vanilla extract, baking soda, apple cider vinegar, maple syrup, almond butter and almond flour to a blender or food processor. Blend until smooth.
Preheat an oven to 180 degrees C/350 degrees F.
Melt chocolate in a water bath over the stove. Then, transfer to a mixing bowl with whisky, maple syrup and coconut milk. Whisk together thoroughly.
Transfer ⅔ of the dough to a hemisphere cake tin and bake a dent in the middle. Pour in the chocolate sauce, then add the rest of the dough over the top.
Cover with foil and bake in the preheated oven for 50-55 minutes. Best served immediately, but can be frozen or kept in the fridge for up to 3 days.
More Recipes to Try
If you like this chocolate bread pudding , be sure to check out these other delicious recipes:
Boozy Chocolate Bread Pudding (vegan)
Equipment
- Blender or food processor
- Conventional ovem
- Mixing bowl
- Hemisphere cake tin
- Aluminium foil
Ingredients
For the sponge
- 2.5 cups medjool dates pitted and chopped
- 1.5 cups boiling water
- 1 large orange peel of, chopped
- 1 tbsp vanilla extract
- 1 tbsp baking soda
- 2 tbsp apple cider vinegar
- ¼ cup maple syrup
- 2 tbsp almond butter
- 2 cups almond flour
For the chocolate centre
- 5 oz dark chocolate
- 2 tbsp whisky optional
- ¼ cup maple syrup
- 2 tbsp coconut milk
Instructions
- Soak the dates in the boiling water for around 20 minutes.
- Add the medjool dates, the water you soaked them in, orange peel, vanilla extract, baking soda, apple cider vinegar, maple syrup, almond butter and almond flour to a blender or food processor. Blend until smooth.
- Preheat an oven to 180 degrees C/350 degrees F.
- Melt chocolate in a water bath over the stove. Then, transfer to a mixing bowl with whisky, maple syrup and coconut milk. Whisk together thoroughly.
- Transfer ⅔ of the dough to a hemisphere cake tin and bake a dent in the middle. Pour in the chocolate sauce, then add the rest of the dough over the top.
- Cover with foil and bake in the preheated oven for 50-55 minutes. Best served immediately, but can be frozen or kept in the fridge for up to 3 days.
Teya says
would love to know if this could be made in an instapot