Individual Chocolate Puddings

A rich chocolate pudding with a molten centre. Serve with a good vanilla ice cream

These are a real find – superb for entertaining as they can be prepared in advance and sit in the fridge (or even the freezer) – just pop them straight into the oven to cook before serving.

I’ve also made these with a little alcohol (2tbsp of brandy, drambuie, rum, etc) added to the melting chocolate & butter – I have to say that I prefer it without, but feel free to experiment!

Green and Blacks Organic chocolate is my preferred choice for this recipe.

Cooking Time – approx 12 minutes

Serves 6


  • 150g Dark Chocolate (70%+ Cocoa Solids)
  • 150g Butter
  • 80g Sugar
  • 3 Eggs
  • 3 Egg Yolks
  • 1 1/2 tsp Vanilla Extract
  • 45g Plain Flour


  • Bring a small pan of water to a gentle simmer. Suspend a pyrex bowl above the water (it should not touch)
  • Add the chocolate and butter (and alcohol, if using) to the bowl and melt slowly, stiring very occasionally.
  • In a larger bowl, add eggs, yolks, vanilla and sugar. Whisk well until pale and moose-like. This will take about 5 minutes and the mixture should more than double in volume.
  • When the chocolate has melted, remove the bowl from the water and stir well. It should be smooth and glossy – if the mixture is grainy, you’ve overheated it.
  • Pour the chocolate into the egg mixture and sieve the flour over the top. With a metal spoon, carefully fold the mixture together.
  • Pour the mixture into 6 well buttered small pudding basins or ramekins (max 200ml) – they should be approx 80-90% full at most
  • Cook straight away at 190C, or cover and store in the fridge or freeze:-
    Cook for approx 12 minutes (fresh), 14 minutes (from fridge), 15 minutes (from frozen)
  • Loosen from pudding basins and drop into a bowl with ice cream. Serve immediately or the moulten centre will set!

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