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Melting chocolate puddings


  • Preheat oven to 160°C fan forced (180°C normal).
  • Mix the flour, almond meal and caster sugar with the chocolate and 4 tbsp cocoa. 
  • In another bowl, whisk the milk, melted butter and egg. Then add this to the flour mixture and stir with a wooden spoon until well combined. 
  • Share the chocolate mixture between six small ramekins and set aside. 
  • Place the brown sugar and remaining cocoa in another bowl and gradually stir in the boiling water. Then pour over the puddings and cook in the oven for 20 mins.
  • Lower the oven temp. to 150°C fan forced (170°C normal) and cook the puddings for about another 10 mins until the tops feel firm to the touch. 
  • Serve with a dollop of cream on top.
  • from "Olive" magazine


  • 150 gm self-raising flour
  • 50 gm almond meal (very finely ground almonds)
  • 200 gm caster sugar
  • 100 gm dark cooking chocolate, roughly chopped
  • 7 tbsp Dutch cocoa
  • 175 ml milk
  • 50 gm unsalted butter, melted
  • 1 egg
  • 150 gm brown sugar
  • 300 ml boiling water
  • thickened 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
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm