About the Author

Claire Preen Chocolatier

Saucy Chocolate Puddingsback

choc pudding
  • 00:00To Prepare

  • 00:00To Cook

  • 0Ingredients

  • Capable CooksDifficulty

  • 0Servings

Chocolate satisfies even when it has gone soft.


  • 90 g butter

  • 120 g dark chocolate callets

  • 1/4 cup caster sugar

  • 1 cup milk

  • 2 eggs

  • 1 tbsp vanilla essence

  • 3/4 cup self-rising flour

  • 60 g milk chocolate callets

  • 1 tbsp brown sugar

  • 2 tbsp cocoa powder

  • 1 cup boiling water

  • 1 tsp vanilla essence


  • Step 1

    Melt butter and chocolate over low heat and allow to cool. Add sugar, milk, eggs and vanilla essence, and stir. Slowly add flour and stir until smooth.

  • Step 2

    Pour mixture equally into ramekins and sprinkle with chopped milk chocolate callets.

  • Step 3

    Bring water up to boil. Take off heat and add sugar, cocoa powder and vanilla essence. When all have dissolved, gently pour chocolate sauce over the back of a spoon on top of the mixture in the ramekins.

  • Step 4

    Bake for 20–25 minutes in 180C oven. Serve hot pudding with deliciously cold ice cream for the ultimate oral pleasure.

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