Ingredients Jump to Instructions ↓

  1. These chocolate puddings are soft and dense. A rich chocolate sauce containing chunks of chocolate develops underneath the puddings. We dust our puddings with icing sugar and serve them with ice cream and/or whipped cream.

  2. We have made the pudding batter and sauce mixture up to one hour before baking. You can fill the ramekins with batter ahead of time, but pour the sauce mixture over the puddings just before baking. Serve them as soon as they are removed from the oven; over time the sauce absorbs into the puddings.

  3. 6. We use a

  4. 20ml tablespoon and 250ml measuring cup for all of our recipes.

  5. 90g butter

  6. 120g dark chocolate

  7. 60g (1/4 cup plus 1 teaspoon) caster sugar

  8. 250ml (1 cup) milk

  9. 2 large eggs, lightly beaten (we use eggs with a minimum weight of 59g)

  10. 125g (3/4 cup plus 1 tablespoon) self-raising flour

  11. 60g milk or dark chocolate, chopped

  12. Chocolate Sauce Mixture

  13. 185g (3/4 cup plus 1 tablespoon, firmly packed) brown sugar

  14. 16g (2 tablespoons) cocoa powder

  15. 250ml (1 cup) boiling water

  16. 1/2 teaspoon vanilla extract (1 teaspoon natural vanilla essence)

  17. Preheat oven to 180 degrees Celsius (160 degrees Celsius fan-forced).

  18. Grease six ramekins or ovenproof cups with at least 190ml capacities.

  19. Melt butter and 120g dark chocolate over low heat. Cool to room temperature. ©


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