This chocolate pudding recipe is the perfect festive dessert for anyone who doesn't love traditional Christmas fruit pudding. It's deliciously rich and chocolately, with moist, fudgey insides. Best of all, it's completely plant-based, gluten-free and allergy-friendly - so can be enjoyed by all.

To ensure your chocolate pudding turns out perfectly, cover the top with foil, and keep an eye on it towards the end of cooking. You want the outside to be set and the insides to remain moist and fudgey.

Watch our how-to video here: watch video

Festive Chocolate Pudding

Serves: makes 2 regular or 1 large pudding (serves 12)
Prep time: 20 minutes Cook time: 1 hour 20 to 40 minutes

1 Halo & Swoon Chocolate Cake

1 1/4 cup (315g) plant milk, at room temperature

1/2 cup (110g) coconut oil, melted

To decorate:

150g melted chocolate

fresh raspberries

chopped pistachios

1. Preheat oven to 150°C fan bake, lightly oil an ovenproof pudding bowl or non-stick pudding or bundt tin with coconut oil.

2. Place chocolate cake mix in a bowl, add milk and coconut oil, then stir with a whisk until smooth.

3. Pour into prepared pudding bowl and place a layer of tin foil over the top.

4. Bake pudding in the centre of the oven for 1 hour then check to see if a skewer comes out clean. Depending on the size and shape of your pudding bowl, you may need to keep cooking for another 20 to 40 minutes and check again. Pudding should be moist and fudgey in the middle.

5. Remove from oven and allow to cool before turning out onto a serving plate.

6. Drizzle with melted chocolate and sprinkle with fresh raspberries, chopped pistachios and finely chopped chocolate. Serve warm with your favourite ice cream or whipped cream.