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“This is from a book called Celebrating Chocolate written by Beverley Sutherland Smith.This pudding is light, not too sweet and has a moist, almost sticky texture.It looks like a cake and can be served as one and slices beautifully once cooled. I also substituted flaked almonds instead of the walnuts and apricots can also be use in place of apples.Just divine served with the cream.”
1hr 30mins
1 pudding/cake

Ingredients Nutrition


  1. Preheat oven to moderate - 180°C.
  2. Butter base and sides of a 20cm cake tin and line base with non-stick baking paper.
  3. Mix pie-pack fruit with 2 tablespoons of sugar and lemon juice and set aside.
  4. Cream butter and sugar until light and fluffy.
  5. Add egg and beat well.
  6. Sift flour, baking powder,bicarb and cinnamon over top and mix. This forms a very stiff mixture.
  7. Stir in fruit mixture (apple or apricot), chocolate, sultanas and nuts. Mix well.
  8. Tip mixture into prepared tin and bake in preheated oven for 50-60 minutes or until firm to touch on top.
  9. Leave to cool for 5 minutes before inverting on to a serving plate. Dust with sifted icing sugar.
  10. Serve with vanilla or brandy custard, ice-cream or lightly whipped cream sweetened with a few drops of vanilla and a little castor sugar.
  11. Note: I prefer this served warm, so with the left overs I zapped each individual slice in the microwave for about 15 seconds and it was just right.
  12. Note: I also used a 385g can of pie apples as this was all I had on hand and it was perfect.

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