Melting chocolate puds

Ready in 30 minutes

250g self-raising flour
50g cocoa powder
1 tsp baking powder
150g golden caster sugar
100g caramel-filled chocolate bar, roughly chopped
150ml milk
3 eggs, beaten
100g melted butter
30ml espresso coffee, cooled
For the sauce:
75g soft light brown sugar
15g cocoa
100ml boiling water
To serve:
1 tbsp cocoa powder
100ml ready-made caramel sauce, warmed
300ml double cream, lightly whipped

1 Preheat the oven to 180°C/160°C fan/Gas 4, grease 6 200ml pudding basins and set on top of a baking sheet. Sift the flour, cocoa powder and baking powder into a large bowl, stir in the sugar and chopped chocolate and set to one side.
2 Combine the milk, eggs, butter and coffee and pour into the flour mixture. Stir until all of the ingredients are thoroughly combined. Whisk together the soft brown sugar, cocoa and boiling water until smooth. Spoon over the batter.
3 Bake for 20 minutes until just firm to the touch. Test one pudding with a skewer – it should be firm on top with a nice gooey centre. Serve dusted with the cocoa powder, cut open a little, pour over the caramel sauce and add a spoonful of cream.

Recipe and food styling by Catherine Hill

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