by: This Little Piggy Loves Food

A couple of months ago I went to a fantastic restaurant on the Chelsea / Fulham border called Megan's and I had the most amazing pudding. It was basically a warm giant cookie with Nutella in the middle served with vanilla ice cream. The waiter tried to suggest it might be too much for just me but of course being such a piglet, I managed to finish the whole lot off and I have been dreaming about it ever since. Megan's isn't very pram friendly so I decided the quickest way I can have this pudding again is to make it myself. This recipe is from Waitrose magazine and it took about 45 minutes to make. You need to leave it to cool for at least 10 minutes at the end.


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serves: 8-10

4 oz salted butter

4.5 oz light brown sugar

3.5 oz golden caster sugar

2 eggs

1 tsp vanilla extract

200g plain flour

1 tsp baking powder

1/4 tsp bicarbonate of soda

1/2 tsp salt

8.8 oz of milk chocolate

Nutrition Facts

Servings Per Recipe: 8

Amount per Serving

Calories: 394

  • Total Fat: 21.8 g
  •     Saturated Fat: 13.4 g
  •     Trans Fat: 0.5 g
  • Cholesterol: 78.6 mg
  • Sodium: 337.9 mg
  • Total Carbs: 46.8 g
  •     Dietary Fiber: 1.1 g
  •     Sugars: 43.7 g
  • Protein: 3.9 g

how is this calculated?

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1.   Preheat the oven to 180C / gas mark 4.

2.  Put the butter and sugars in a bowl and using electric beaters, beat for 3-4 minutes until light and fluffy.

3.  Then beat the eggs in one at a time, followed by the vanilla extract.

4.  In a separate bowl, mix the flour, baking powder, bicarbonate of soda and salt. Tip into the butter mixture, beat until just combined and then stir through the chocolate chunks.

5.  Spoon into a 20cm ovenproof frying pan or similar size cake tin. I used a 23cm cake tin which I sprayed with cooking spray and then lined with baking paper so it was easy to remove.

6.  Bake in the oven for 25 - 30 minutes until golden, (25 minutes yields a molten centre whereas 30 minutes will be slightly more set).

7.  Cool for 10 minutes at least and then serve with a big dollop of ice cream if you like.

8.  There are no words to describe how absolutely scrumptious this is.....it is so good I have made it twice this week! This pizookie is very easy to make and it tastes heavenly. Mine was incredibly soft, warm and gooey and it went perfectly with the ice cream. One word of warning, it is not good for the bikini body!!! If you manage to resist eating it all in one go, it will keep for a few days.

Cooks' note:
10 minutes to cool at the end

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