Hot Chocolate Puddings

9:00 pm on 2 July 2005


  • 200g butter (extra butter and sugar for lining the moulds)
  • 200g dark chocolate
  • 4 whole eggs
  • 4 egg yolks
  • 150g caster sugar
  • 100g flour
  • 1 teaspoon vanilla extract or essence


If you are entertaining these can easily be prepared in the morning and baked straight from the fridge - just allow an extra 3 minutes cooking time.


Melt the butter and chocolate in a bowl over a pot of simmering water.

Whisk the eggs and yolks with the caster sugar till light and fluffy. Gently fold the flour into the egg mix then add in the melted chocolate and vanilla.

Grease 4 ramekins or soufflé dishes with a little melted butter - sprinkle in a spoonful of sugar and roll it around to coat the inside, shake the excess out, then fill each one just over half way with the mix. Bake in a fan oven at 180 degrees C for 8 to 10 minutes. The center should still be soft and runny. Serve the hot puddings on underplates with scoops of orange chocolate-chip ice cream to drop into the center.

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