Is it a cake, is it a pud? Who knows?! Indulge over Christmas with this festive Frankenstein of a recipe that’s two parts chocolate and 10 parts Christmas. 

You Will Need:

For the Chocolate Pudding Cake:

  • 6 Large Eggs
  • 400g Caster Sugar
  • 400g Soft Margarine
  • 275g Self Raising Flour
  • 125g Food Thoughts Cocoa
  • Dash of milk

Butter icing:

  • 200g margarine
  • 400g icing sugar
  • 100g Food Thoughts Cocoa

Glace icing/ to decorate:

  • 200g icing sugar
  • Water
  • Icing sugar to dust
  • Ready-to-roll fondant icing
  • Green and red food dye


  1. Preheat the oven to 180°C and line a 25cm / 10″ Round Bundt tin with butter and dust with flour.
  2. In a large bowl, cream the butter and caster sugar together until it is pale, light and fluffy.
  3. Sieve the self-raising flour and cocoa powder into a separate bowl and add a third of this into the creamed mixture. Add a third of the eggs and combine.
  4. Repeat until all of the flour, cocoa powder and eggs have been mixed in and add a dash of milk.
  5. Pour the cake mixture into the pre-greased Bundt tin and bake in the oven for 30 minutes or until soft and springy. Allow to cool in the tin before transferring to a wire rack.
  6. Cut the cake in half and smother the chocolate buttercream in the middle, then fill the bundt hole with any treat of your choice – jellybabies, smarties, chocolate buttons or even icecream if you serve straight away!
  7. Drizzle thick glace icing over the top so it spills over the sides and finish with icing holly sprigs and berries.