These melting chocolate puddings are rich little desserts with a tender sponge outside and a warm, flowing chocolate centre. The flavour is deeply chocolatey, not overly sweet, and they feel special enough for dinner guests while still being totally doable at home. I’d call this a medium-difficulty bake mainly because timing matters, but the method is straightforward. From start to finish, allow about 45 minutes, including a short rest while the oven heats.
Ingredients
For preparing the ramekins
- About 15g unsalted butter, softened (for greasing)
- 1 tablespoon cocoa powder (for dusting)
For the chocolate pudding batter
- 175g dark chocolate (60 to 70%), chopped
- 115g unsalted butter
- 150g caster sugar
- 3 large eggs
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 50g plain flour, sifted
- Pinch of fine salt
To serve (optional, but highly recommended)
- Double cream, softly whipped, or good vanilla ice cream
- Fresh raspberries or strawberries
- A light dusting of icing sugar
How to Make Melting Chocolate Puddings
- Prepare the oven: Preheat the oven to 200°C or 180°C fan (400°F or 350°F fan). Place a shelf in the middle of the oven so the puddings bake evenly.
- Prepare the ramekins: Generously grease 6 ramekins (about 175 to 200ml each) with softened butter, getting right into the sides. Dust with cocoa powder and tap out the excess. Set them on a baking tray.
- Melt the chocolate and butter: Melt the chopped chocolate and 115g butter together, either in the microwave in 20 to 30 second bursts (stirring between each) or in a heatproof bowl over a pan of barely simmering water. Stir until glossy and smooth, then let it cool for 5 minutes so it is warm, not hot.
- Whisk the eggs and sugar: In a large bowl, whisk the caster sugar, whole eggs, egg yolks and vanilla for 2 to 3 minutes until the mixture looks thicker and slightly paler. You do not need it to reach ribbon stage, just nicely aerated.
- Combine and add the flour: Pour the warm chocolate mixture into the egg mixture and whisk briefly until evenly combined. Fold in the sifted flour and salt until you can’t see any dry flour.
- Fill the ramekins: Divide the batter between the prepared ramekins, filling each about three-quarters full. If your kitchen is warm, chill the tray for 10 minutes to help keep the centres molten.
- Bake: Bake for 11 to 13 minutes. The edges should look set and slightly pulled from the sides, the tops should be just firm, and the centre should still have a gentle wobble when you nudge the tray.
- Cool briefly and unmould: Let the puddings stand for 1 minute. Run a small knife around the edge of each ramekin, place a plate on top and carefully invert. Lift off the ramekin and serve immediately.
- Assemble and finish: Add a spoonful of cream or a scoop of ice cream, a few berries, and a dusting of icing sugar if you like. Serve straight away while the middle is still runny.
Tips
Why didn’t my chocolate puddings melt in the middle?
The most common reason is overbaking. Your oven may run hot, so start checking at 11 minutes. You want set edges and a slight wobble in the centre. Also make sure you are using ramekins of a similar size, smaller dishes bake through faster.
How do I stop them sticking to the ramekins?
Be generous with the butter and take your time greasing the sides. The cocoa dusting is not just for flavour, it helps create a dry layer that releases more easily. Unmould after a short 1 minute rest, leaving them too long can make them cling as they cool.
Can I make the batter ahead of time?
Yes. Fill the ramekins, cover, and refrigerate for up to 6 hours. Bake from cold, adding 1 minute if needed. This is a brilliant option if you want calm hosting.
What chocolate works best for a rich, molten centre?
Use dark chocolate in the 60 to 70% range. Very high cocoa chocolate can turn slightly bitter here, and milk chocolate can make the puddings too sweet and softer to unmould.
Serving Suggestions
- Vanilla ice cream and raspberries
- Lightly whipped double cream and shaved dark chocolate
- Salted caramel sauce with a pinch of flaky sea salt
- Espresso or strong coffee on the side
Storage
Room temperature
These are best eaten straight from the oven. If you must hold them briefly, keep them in their ramekins for up to 2 hours at cool room temperature, then reheat (the centre will be less molten).
Refrigerator
Store baked puddings, covered, for up to 2 days. Reheat in the microwave in 15 to 20 second bursts until warm. The middle may not stay runny after chilling, but they will still taste lovely.
Freezing
For the best result, freeze unbaked batter in the prepared ramekins. Cover tightly and freeze for up to 1 month. Bake from frozen at 200°C (180°C fan) for 14 to 16 minutes, keeping a close eye near the end.
Nutrition
- Calories: 430 kcal
- Carbohydrates: 42g
- Protein: 7g
- Fat: 28g
- Saturated Fat: 16g
- Sodium: 120mg
Disclaimer: Nutrition values are estimates and will vary depending on ingredients, brands, and portion sizes.
FAQs
Can I use muffin tins instead of ramekins?
Yes, but the timing changes quickly. Grease and cocoa-dust the cups very well, then bake for about 8–10 minutes. Keep a close eye because muffin tins conduct heat faster and you can lose the molten centre if they overbake.
What size ramekins should I use for melting chocolate puddings?
Ramekins around 175–200ml are ideal. If yours are smaller, start checking at 9–10 minutes. If they are larger, you may need 13–14 minutes.
Can I make melting chocolate puddings without egg yolks?
You can, but the texture will be less rich and the centres tend to set more firmly. If you only have whole eggs, use 4 large eggs total (instead of 3 eggs plus 3 yolks) and expect a slightly cakier result.
Why did my puddings collapse after turning out?
A little settling is normal, but a full collapse usually means they were underbaked or the batter was over-whisked. Bake until the edges are set, rest for 1 minute, and unmould gently. Also make sure your chocolate mixture is warm, not hot, when you combine it with the eggs.
Can I bake them and turn them out later for a dinner party?
For the classic molten centre, bake and serve immediately. If you need to plan ahead, refrigerate the filled ramekins and bake right before serving. That way you get the best texture and the dramatic melt.
Melting Chocolate Puddings
Course: DessertCuisine: BritishDifficulty: Medium6
puddings20
minutes12
minutes45
minutes430
kcal32
minutesDelia Smith-inspired melting chocolate puddings with a soft baked shell and a molten dark chocolate centre. Quick to mix, dramatic to serve, and perfect with cream or ice cream.
Ingredients
15g unsalted butter, softened (for greasing)
1 tbsp cocoa powder (for dusting)
175g dark chocolate (60–70%), chopped
115g unsalted butter (for the batter)
150g caster sugar
3 large eggs
3 large egg yolks
1 tsp vanilla extract
50g plain flour, sifted
Pinch of fine salt
Directions
- Preheat the oven to 200°C (180°C fan). Put a shelf in the middle. Grease 6 ramekins well and dust with cocoa, tapping out the excess.
- Melt the chopped chocolate and 115g butter together (microwave in short bursts or over a pan of barely simmering water). Stir until smooth, then cool for 5 minutes.
- Whisk the caster sugar, eggs, yolks and vanilla for 2–3 minutes until thicker and a little paler.
- Pour in the warm (not hot) chocolate mixture and whisk briefly to combine. Fold in the flour and salt until you can’t see any dry patches.
- Divide the batter between the ramekins (about 3/4 full). Stand them on a baking tray. Chill for 10 minutes if your kitchen is warm.
- Bake for 11–13 minutes until the edges look set and the tops are just firm, but the centre still has a slight wobble.
- Rest for 1 minute, then run a small knife around the edge and invert onto plates. Serve immediately.
Notes
- For a reliably molten centre, avoid overbaking. Start checking at 11 minutes.
- Grease the ramekins thoroughly so they unmould cleanly.
- You can mix the batter a few hours ahead and bake just before serving (keep chilled).
