Chocolate Strawberry Pudding | Clafoutis-Inspired Chocolate & Strawberry Pudding

So the season of strawberries is here. And unlike those many times when I had to endure several boxes of very red but very bland strawberries, this year has been quite a delight. Most of the boxes I bought had nice strawberries all the way down to the bottom, not just a few choice berries on top with duds beneath.

And we all know that berries are wonderful for a nice, crumbly tart or a warm, wobbly clafoutis.

But sometimes, one’s palate craves a certain element which makes you deviate from the classics.

You know it may not be the right way to go about it; you know purists will scream; but you think- I’ll give it a try, worse comes to worse it will turn into something only I can eat.

This was something like that.

I wanted to make a chocolatey pudding with strawberries, and I didn’t have cooking chocolate or cream on hand- I could use only what I had in the cupboard. Which meant I would have to use cocoa powder.


I wasn’t up to making custard from scratch; clafoutis was much easier and I like the texture of it-  cakey and wobbly and delicious when consumed warm. Oh, and I wanted to bust out my new ramekins. (Not ramekins exactly, but close…. their next of kin. Ramekin, next of kin…get it? Oh, the bad ones are just flowing today.)

CLAFOUTIS-INSPIRED CHOCOLATE AND STRAWBERRY PUDDING (Adapted from The Sweet Life In Paris by David Lebovitz.)


  • 4 tablespoons butter, melted and cooled
  • 2 cups strawberries, washed, hulled and sliced
  • 3 large eggs
  • 1/4 cup flour
  • 1/4 cup cocoa powder
  • 1 teaspoon vanilla extract
  • 1/2 cup + 2 tablespoons sugar
  • 1 1/3 cups whole milk


  • Preheat oven to 180C
  • Butter the bottoms of 4 ramekins and place strawberries in the bottom of each.
  • In a separate bowl, whisk the eggs until smooth. Next, whisk in the melted butter, followed by the flour and cocoa powder and combine until smooth- no lumps! Then add the vanilla extract.
  • Whisk in the sugar followed by the milk.
  • Pour the chocolatey custard over the fruit and bake for 15-20 minutes. Check on it after 15  minutes- I like mine to be more wobbly in the centre, but if you like yours firmer, then let it sit for longer.

This is not perfect- in fact, I need to try and make some real chocolate pudding- but sometimes a store cupboard quickie-bake can be so very satisfying!


A little cakey, a little custardy, a little rough around the edges most certainly; but the strawberries were warm and yielding and this can satisfy any good-hearted sweet tooth. Sometimes imperfect creations can surprise you!