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Chocolate puddings


  • Very gently melt the chocolate and butter in a double boiler, stirring now and again.
  • In another bowl, whisk the eggs and yolks. Then gradually add the caster sugar and whisk until it turns pale and thickens. Fold in the flour, little by little, until well combined, before pouring in the melted chocolate and whisk.
  • Spoon the mixture into lightly buttered 125 ml dariole moulds and place in the freezer for about 2 hours.
  • When ready, preheat the oven to 220°C.
  • Place the moulds on a baking tray and cook in the oven for about 12 mins until firm around the edges.
  • To serve, arrange strawberry slices in the centre of individual plates and sprinkle with a little icing sugar. Then run a knife around the edges of the moulds and unmould the puddings on top. 
  • from Cameron Cox - Melbourne pastry chef


  • 150 gm good quality dark cooking chocolate
  • 150 gm+ unsalted butter, softened 
  • 3 eggs + 3 egg yolks
  • 100 gm caster sugar
  • ½ cup plain flour, sifted
  • 4 strawberries, finely sliced
  • icing sugar

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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    1 cup250 ml
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    1 lb450 gm