Allyson Gofton - Extra Gooey Chocolate Pudding

Publish Date
Friday, 28 November 2014, 12:00AM
By Allyson Gofton

As history would have it a dispute between age-old rivals, France and England, proved the catalyst that lead to the establishment of the Port industry.

Relationships between the two had deteriorated in the 18th century and the British were unable to continue to import claret. However the Portuguese were great trading partners and the wine produced in the upper reaches of the spectacular Douro Valley in northern Portugal was just to the British liking.

In 1756 the Douro became the first wine growing area to be officially demarcated and since then Port production has been constantly refined. The sheer terraced valley that is carpeted with vines still requires hand harvesting each vintage. A spectacular sight each year.

And while tradition has played an important part in Port’s history, we should think outside the norm of Port being only an “after dinner drink” and usually the domain of men.

The rich fruitier style Ports like “6 Grapes” is a great partner to chocolate, being able to stand its ground against chocolate’s intense flavour. And it takes well to being heated and gently spiced to make a perfect partner to a winter steamed chocolate pudding.

Chocolate Puddings With Spiced Port Sauce
Port, normally the realm of after dinner drinks, makes a spectacular sauce to partner a moist and rich chocolate pudding – perfect on a winter’s night.

250 grams butter
250 grams dark chocolate
1 tblsp vanilla essence
4 eggs
4 egg yolks
½ cup sugar
½ cup flour
Spiced Port Sauce:
1 vanilla pod, split
1 cinnamon stick
1 star anise
2 cups fruity-style port
½ cup sugar


  1. Warm the butter, chocolate and vanilla together in a saucepan over a low heat until melted. Cool.
  2. Beat the eggs and egg yolks (use an electric mixer) until very thick and fluffy.
  3. Sift the sugar and flour together and fold into the egg mixture with the cooled chocolate mixture.
  4. Divide evenly among 8 well-greased large Texas muffin tins, or 16 normal muffin tins.
  5. Bake at 190°C for 10-12 minutes until almost cooked. The centre should be a little soft. Serve warm with the Spiced Port Sauce and whipped cream.

Spiced Port Sauce

  1. In a saucepan put the vanilla pod, cinnamon stick, star anise and port and simmer very slowly until reduced to 1 1/2 cups. Remove the spices and stir in the sugar and continue to simmer until reduced to 1- 1 1/4 cups. Cool. (Can be made in advance).

The chocolate cakes can be re-warmed in the microwave for 1 minute to re-heat to serve if wished.

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