Melting Chocolate Puddings

ChocolateMy daughter made these for us last night and I have to say, I didn’t think anything could top the Nigella version but I really do prefer these.   They seemed pretty easy to make too and despite the apparent richness of the recipe, with 4 eggs plus 4 egg yolks, they were light and fluffy, filled with that deliciouis velvet chocolate fudge filling.  This is pure chocolate lovers’ nirvana.


This recipe makes 8 individual little puddings.


Can be prepared ahead of time and stored in the fridge, or freezer, until ready for baking. 



7 oz (200g) dark chocolate – at least 75% cocoa solids – broken into pieces

7 oz (200g) butter, diced

2 tablespoons of brandy (this can be omitted if, like us, you’re not so keen on alcohol in puddings)

4 oz (110g) golden caster sugar

4 large eggs, plus 4 large egg yolks

1-1/2 teaspoons vanilla extract

2-1/2 oz (60g) plain flour


To serve


A little pouring or whipped cream


You will also need


8 mini pudding basins, each with a capacity of 6 fl. oz. (175 ml), generously brushed with melted butter





Place the broken up chocolate, along with the butter and brandy in a heat proof bowl, which should be sitting over a saucepan of barely simmering water, making sure that the bowl doesn’t touch the water. Keep the heat at its lowest and allow the chocolate to melt slowly, it should take 6-7 minutes.  Then remove it from the heat and give it a good stir until its smooth and glossy.


While the chocolate is melting, place the sugar, whole eggs, egg yolks and vanilla extract in a large mixing bowl.  Put the bowl on a tea towel to steady it then whisk the ingredients on a high speed with an electric hand whisk until the mixture has doubled in volume – this will take 5 – 10 minutes, depending on the power of your whisk.  What you need to end up with is a thick mousse like mixture that when you stop the motor and lift the whisk leaves a trail like a piece of ribbon.


Now pour the melted chocolate mixture around the edge of the bowl (it’s easier to fold in from the edges) and then sift the flour over the mixture.  Using a large metal  spoon, carefully but thoroughly fold everything together. Patience is needed here.  Don’t be tempted to hurry as careful folding and cutting movements are needed – this will take 3-4 minutes. 


Now divide the mixture between the pudding basins (it should come to just below the top of each one) and line them up on a baking tray.  If you like, the puddings can now be covered with cling film and kept in the fridge or freezer until you need them.


When you’re ready to bake the puddings, preheat the oven to 200C / 400F / gas mark 6.  Remove the clingfilm and bake on the centre shelf of the oven for 14 minutes if they have chilled first, but only 12 if not.  After that time the puddings should have risen and feel fairly firm to the touch, although the insides will still be melting.  Leave to stand for 1 minute before sliding a palette knife around each pudding and turning out onto individual plates.  If you’re cooking these puddings from frozen, give them about 15 minutes cooking time and allow them to stand for 2 minutes before turning out.


Serve absolutely immediately with some chilled cream to pour over.


As the puddings cool the melted chocolate inside continues to set so they can, if you like, be served cold instead as a fudgey-centred chocolate cake with whipped cream.



This recipe appears in ‘How to Cook Book Two’, and ‘The Delia Collection: Chocolate’, both by Delia Smith. Delia, in turn, was given this recipe by Chef and hotel owner Galton Blackiston of the Morston Hall Hotel in Norfolk, England. 




Filed under Cookery

3 responses to “Melting Chocolate Puddings

  1. Oh my and I was not invited for a taste. 🙂

  2. angelcel

    Well we’ll be sure to save you some next time Bonnie!

  3. Pingback: Inspiration « AngelCel’s Page

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