Project Description

Really, these puddings are almost too easy! They can be mixed together quickly in a saucepan, spooned into greased muffin tins or ramekins and set aside until baking. Before baking a square of chocolate is dropped into each pudding to achieve the classic fondant melting interior. These decadent puddings are excellent with cream, ice-cream or even yoghurt.

For variation, consider adding a teaspoon of finely grated orange rind or a tablespoon of strong coffee to the pudding mixture. For a really unusual twist (and a little heat), add a pinch of dried red chili flakes.

Servings: 6
Preparation Time: 10 minutes
Cooking Time: 15 minutes

50g butter
300g dark chocolate
½ cup (110g) caster sugar
3 eggs
1 teaspoon vanilla extract
½ cup (60g) ground almonds

  1. Pre-heat oven to 180°C  and grease six 1 cup capacity muffin tins or ramekins.
  2. Melt butter and 200g dark chocolate in a medium saucepan over low heat, stirring to combine. Allow to cool for 2 minutes.
  3. Beat in caster sugar, eggs and vanilla. Fold in ground almonds.
  4. Divide the mixture evenly between the six muffin tins. Break remaining 100g dark chocolate into six pieces and push a piece of chocolate into each muffin tin, smoothing over to ensure that the chocolate is completely covered by the pudding mixture.
  5. Bake for 15 minutes or until just firm to the touch. Allow to cool for 5 minutes before turning out and serving with thick cream, ice-cream or Greek yoghurt.

Lyndey’s Note: Unbaked puddings can be frozen for up to one month and chocolate and butter can be melted in the microwave.