Trick or No Bake Treat? Chocolate Heaven Pudding

This will change your life. All credit must go to my mum for this one. She has been making it for years. It tastes staggeringly good, and it is staggeringly easy to make. You have to try it.

Chocolate Heaven Pudding


  • 400g of milk chocolate
  • 2oz of butter (approx. 65g)
  • 332g of chocolate digestive biscuits (they come in a pack)
  • 300ml double cream
  • 1 Flake (or if you are making the Halloween version, 100g of white chocolate)

Method: (for tin with a removable base)

  • Smash up the biscuits by putting them in a bag and then either hitting them with a rolling pin or jumping on them
  • Melt the butter in a pan and pour in the crushed biscuit
  • Stir until all soaked in
  • Spoon the mix into a removable baking tin base (with the base in the tin) and press down with the back of a spoon so that it compacts
  • Melt the chocolate in a bain marie (basically a bowl over a pan of boiling water)
  • Take off the heat, pour the cream into a large bowl and whisk until it just starts to thicken (approx. 30 seconds at high speed for me)
  • Add the cream to the melted chocolate and stir with a spoon until it is all smooth
  • Pour the chocolate over the biscuit base, cover with cling film and then pop it into the fridge for a couple of hours
  • When you serve it, sprinkle some broken chocolate flake on top

If you haven’t got a tin with a removable base…

Fear not. I had to do this when I was in Cornwall and we didn’t have one. This is a bit harder (obviously, it’s like trying to drive a car without fuel) but still doable.

Here it goes!

Method: (without tin with a removable base)

  • Melt the butter and add the smashed biscuit
  • Make a round base on a plate
  • Press the mix down with the back of a spoon so that it binds together (i.e. forms a solid-ish base)
  • Melt the chocolate (does not have to be cooking chocolate, I used dairy milk) in a bain marie
  • Whisk the cream a little bit (it should still be runny) and pour in with the chocolate
  • Stir until combined
  • Put the chocolate in the fridge for approx. 20 minutes (or freezer for about 10 minutes) and then pour over the base (Note: We did not have a nice dish so we just left the bowl on top to ensure that it did not just run off. Clearly it is more elegant with a baking tin dish where you can simply pour it on top.)
  • Pop it in the fridge for a good couple of hours
  • Just before serving, sprinkle a flake over the top

Icing for the Halloween version


  • Melt the white chocolate in a bain marie
  • Artistically drizzle the white chocolate over the pudding using a knife (or piping bag) to make it look like a spider web

For the full recipe and video of the Halloween version, visit Barking Baking.

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