Every time I look at these photos, I have to go and eat some of this pudding. I can’t help myself.
It’s my spirit-pudding. I really didn’t expect to love it as much as I do. Blackberry and chocolate is the most underrated combo of all time. True, chocolate goes well with all the berry family. But blackberries and chocolate are like dark little twins, mystically perfect for each other.
This pudding is like a giant molten chocolate cake. Chocolate fondant, if ya nasty. But in addition to being a barely contained river of hot chocolate, it’s also full of juicily bursting whole blackberries.
The little pockets of sour, almost wine-tasting, acidic blackberries are what MAKES this pudding. Not that there’s anything wrong with straight up chocolate – of course not – but the blackberries add that je ne sais quoi. And I love that je ne sais quoi.
What’s more, this whole thing takes one bowl and max five minutes to whip up. You melt chocolate and butter together, stir in the rest of the ingredients with a wooden spoon, and then lazily scrape it into a baking dish.
I say lazily, because I highly encourage you to ensure that there is plenty of batter left in the bowl. You don’t want to miss that.
From there the pudding gets 20 minutes in a hot oven, and then as soon as it hits the table, you and whoever you love (or just like) get to sit in silence together, marveling at the wonders of the universe. Because they are best exemplified here in this pudding.
I served this with cold scoops of sour cream, which was perfect alongside the intensity and richness of the chocolate. And to be honest, my boyfriend and I sat and ate this on the couch while watching The Magnificent Seven on a laptop. Happy Valentines to us! How was your Valentines/Anna Howard Shaw day?
- 1½ sticks (150g) butter
- 7 oz (150g) chocolate
- 1 cup (225g) sugar
- 3 eggs
- ⅓ cup (50g) flour
- 1 cup frozen blackberries
- Preheat the oven to 400F/200C.
- Grease a small, deep rectangular baking dish (mine is roughly 9 by 5 inches) or a 9 inch pie dish.
- In a microwave safe mixing bowl that is big enough to take all the ingredients later, melt the butter and chocolate in the microwave in 30 second bursts, stirring frequently.
- Once the chocolate and butter is melted, let it cool slightly and then stir in all the remaining ingredients.
- Scrape the mixture into your baking dish, and place in the oven for 20 minutes. The pudding should be set around the edges, with a distinct wobble in the middle.
- Let cool for a few minutes, before serving, preferably with a scoop of sour cream.