• 6servings
  • 45minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB2, H, D
MineralsFluorine, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 125g white chocolate Maltesers

  2. 150g soft brown muscovado sugar

  3. 125g self raising flour

  4. 25g cocoa plus

  5. 3tbsp

  6. 100g low fat natural bio yoghurt

  7. 1 tsp vanilla extract

  8. 2 eggs

  9. 75g butter, melted

  10. 100g caster sugar

  11. 3tbsp water

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 200°C/gas mark 6. Grease 6 individual oven-proof dishes or ramekins.

  2. Place the Maltesers in a large mixing bowl along with the sugar, flour and 25g cocoa.

  3. Whisk together the yoghurt, vanilla, eggs and butter. Pour into the flour mixture and stir until combined. Transfer to the dishes.

  4. Make a caramel by dissolving the sugar in the water then bubble until golden without stirring. Pour in 300ml boiling water - being careful as it may splutter stir in the remaining cocoa then gently pour over the pudding batter.

  5. Bake for 20-25 minutes until the sponge is springy to the touch.

  6. Serve with crème fraiche or vanilla ice cream.


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