Eve's pudding
A creamy, chocolatey pudding with a crunchy topping.
Allergens: contains cereals containing gluten, milk. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 45g carbs · 20g sugars · 2g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Aldi, Lidl, Asda, Morrisons, Iceland, so they aren't compared here.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's |
|---|---|---|
| Milk chocolate chipspack 100g · use 100g | £1.19£1.19 per 100g | £1.25£1.25 per 100g |
| Semi skimmed milkuse 400ml | £0.85568ml · £0.15 per 100ml | £0.85568ml · £0.15 per 100ml |
| Plain flouruse 100g | £0.801.5kg · £0.05 per 100g | £0.45500g · £0.09 per 100g |
| Caster sugarnot compared | – | £1.30 |
| Unsalted butterpack 250g · use 50g | £1.85£0.74 per 100g | £1.85£0.74 per 100g |
| Basket total (full packs) | £4.69 | £4.40 |
| Cost of what this recipe uses | £2.21 | £2.31 |
| Per serving | £0.37 | £0.39 |
Not compared (a price wasn't found at every shop, so it isn't in the totals): Caster sugar.
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 4 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 6. For a different number, use the amounts in the table above.
- Preheat your oven to 180C (160C fan, gas 4). Grease a 1.2-litre baking dish with a little butter.
- In a small saucepan, heat the milk over medium heat until it just starts to simmer. Remove from heat and add the chocolate chips. Stir until the chocolate is completely melted and the mixture is smooth.
- In a large bowl, combine the flour, sugar, and a pinch of salt. Add the butter and rub it into the dry ingredients using your fingertips until the mixture resembles fine breadcrumbs.
- Make a well in the centre of the flour mixture and pour in the melted chocolate and milk mixture. Stir until you have a smooth batter.
- Pour the batter into the greased baking dish and smooth the top with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until the pudding is golden at the edges and a skewer inserted into the centre comes out clean.
- Remove the pudding from the oven and let it cool in the dish for 10 minutes. Serve warm with custard or cream.
Tips
- To make this recipe cheaper, you can use dark chocolate instead of milk chocolate.
- Cool leftovers and put them in an airtight container in the fridge for up to 48 hours (2 days).
- This pudding can be frozen for up to 3 months. Defrost in the fridge overnight and reheat in the oven at 180 C (160 C fan, gas 4) for 10‑15 minutes until heated through.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Semi skimmed milk · about 600ml left
Keep in the fridge and use by the date on the pack; milk can also be frozen. Use it in: Rich Chocolate Mousse, Beef and Ale Pie, Banana muffins. - Plain flour · about 1.4kg left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Banana muffins, Ginger Cake, Turkey Burgers with Sweet Potato Fries. - Caster sugar · about 950g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Sticky Teriyaki Chicken Thighs. - Unsalted butter · about 200g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Pad Thai with Chicken.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).