Melt In The Middle Chocolate Pudding
A Melt in the Middle Chocolate Pudding is a show stopper of a dessert but they are actually surprisingly simple to make.
Servings: 4 servings
Ingredients
- 150 g dark chocolate
- 150 g unsalted butter
- 150 g light soft brown sugar
- 3 eggs
- 55 g plain flour
- 3/4 tsp instant coffee powder
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 200C/180c fan.
- Grease 4 pudding basins. Pop a circle of greaseproof paper in the bottom to ensure they don't stick.
- Melt the butter and chocolate together. I prefer doing this in the microwave but a bain marie is also good - more faff, but still good.
- Once melted, add the eggs and sugar and stir together.
- Stir in the flour, coffee, vanilla, and salt.
- Pour into the basins and cook for 10-15 minutes. Important: all ovens vary so it is VERY important to check them at 10 mins and then every minute thereafter until you think they are done. They are done when the sides are ever so slightly coming away from the sides but you can still see that it isn't set in the middle.
- Leave to stand for 1-2 mins when out the oven then run a palette knife around the edge of the pudding mould. Then place a small plate on top of the pudding, then flip it upside down to invert the pudding (use a tea towel as it will be hot!)
- Serve with a dollop of sour cream / creme fraiche / double cream. Or all of the above. These are also gorgeous with a handful of raspberries to cut through the richness of the chocolate.
- The video below will help with this recipe.
Video
Notes
Scroll up for a step by step guide on how to make these puddings.
To store: keep in the fridge uncooked for 2 days. I wouldn't store them once cooked as you will lose the molten centre.
To reheat: Cook from chilled as above but add on an extra 2 minutes. If cooking from frozen, they will probably need an extra 8-10 minutes in the oven, on top of the 10-15 minutes as above. Err on the side of underbaked than over.
To freeze: These freeze really well too and you can cook them from frozen - see above. Wrap up the individual pudding moulds in plastic wrap and freeze for up to 3 months.
Make ahead: You can make ahead and store in the fridge. Bake at the end of your main course for a suitable break between mains and dessert.
Dairy-free: use plant based butter like as Flora blocks.
Even if you're making for 2 people, make the full batch and freeze two.
Nutrition
Calories: 736kcal | Carbohydrates: 65g | Protein: 9g | Fat: 50g | Saturated Fat: 30g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 205mg | Sodium: 306mg | Potassium: 395mg | Fiber: 4g | Sugar: 46g | Vitamin A: 1130IU | Calcium: 88mg | Iron: 6mg