Chocolate pudding
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Chocolate pudding

Course Dessert
Cuisine Italian
Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours
Servings 8
Author Pellegrino Artusi


  • 800 ml whole milk
  • 80 g of sugar + 4 tablespoons for the caramel
  • 60 g of dark chocolate
  • 60 g of lady fingers, savoiardi biscuits
  • 3 eggs
  • 1 teaspoon of vanilla essence


  • Chop finely the chocolate and add it to the milk in a saucepan.
  • Bring the milk to a gentle simmering, add the sugar and the crumbled lady fingers. Stir every so often and let it simmer on low flame for about 30 minutes.
  • After 30 minutes pass it through a sieve and collect it in a bowl. Let it cool down completely.
  • Beat the eggs and add them to the cold chocolate milk with a teaspoon of vanilla essence.
  • Melt 4 tablespoons of sugar at the bottom of a pudding mould until you have an amber coloured caramel, then pour in the egg and chocolate milk mixture.
  • Heat the oven to 160°C and bake the pudding in a bain-marie for about 1 hour and 15 minutes.
  • Let it cool down completely and stash in the fridge for a few hours before serving it.
  • Unmould the chocolate pudding on a serving plate and drizzle with the caramel left into the mould.
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