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Real chocky pud


  • Preheat oven to 160°C fan forced (180°C normal).
  • Gently melt the chocolate with 25 gm butter in the microwave, stirring after 1 min.
  • In another bowl, mix together the caster sugar and 1 egg white with a spatula.
  • Add the remaining egg whites and beat with a hand mixer to form soft peaks.
  • Gently fold the melted chocolate into the egg white mixture, little by little.
  • Then add the flour and also gently fold in.
  • Lightly brush 6 small ramekins with melted butter (or spray with cooking oil spray) and spoon in the chocolate mixture. Place the ramekins in an oven tray and cook in the oven for 10 mins. Remove and set aside for 3 mins.
  • Then unmould the puddings onto individual plates and serve with a sprinkling of icing sugar and a dollop of cream.
  • from "Good Food" magazine


  • 100 gm good dark cooking chocolate
  • 25+ gm unsalted butter
  • 40 gm caster sugar
  • 3 medium egg whites
  • 1 tbsp plain flour
  • icing sugar
  • 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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  • More handy conversions
    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