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Chocolate pudding with a molten centre


  • Preheat oven to 190°C.
  • Lightly butter and flour 6 dariole moulds and place in the refrigerator. 
  • Then gently melt all the chocolate and butter over a double boiler.
  • At the same time, whisk the eggs and extra yolks with the caster sugar in a large bowl using an electric hand mixer for about 10 mins until foaming. Then add the flour and whisk into the mixture by hand.
  • Add the chocolate mixture and also whisk in by hand.
  • Then evenly pour the mixture into chilled moulds and place in a heavy-bottomed oven tray with boiling water half way up the sides of the moulds. Cook in the oven for 15 mins, remove and allow to cool for 5 mins, before turning out on to individual dishes.
  • Serve with a sprinkling of icing sugar on top and a dollop of cream or ice cream on the side.


  • 125 gm unsalted butter, softened & cubed
  • 150 gm dark cooking chocolate, cubed
  • 3 eggs + 2 egg yolks
  • 75 gm caster sugar
  • 75 gm plain flour
  • icing sugar
  • thickened cream or ice cream

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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