Hot gooey chocolate and salted caramel wrapped in a soft chocolate sponge. What’s not to love?? This recipe serves 2/3 depending on how big your moulds are but just multiply it up to make more.
– 80g Granulated sugar
– 80ml Double cream
– 1/2 tsp Sea salt
– 80g Dark chocolate (70% cocoa)
– 40g Butter (plus butter for greasing)
– 90g Soft light brown sugar
– 45g Plain flour
– 3 x Eggs
– Cocoa powder to dust moulds
Individual pudding moulds
Serves – 2/3
Step 1 – The caramel
Place the sugar in a medium heavy bottomed saucepan and add 3 tbsp of water. Place on a medium heat and bring to the boil. Once the sugar dissolves, simmer until you have a light brown caramel. reduce the heat and add the cream, stiffing continuously. Once you have a smooth caramel, remove from the heat, stir in the salt and then pour into a small bowl and allow to cool completely.
Step 2 – The melt
Place the chocolate and butter in a small bowl and then nuke in the microwave in 30 second bursts until completely melted and combined. Stir well between each burst in the microwave. Set aside to cool a little.
Step 3 – The mix
Place the sugar and flour into a large bowl and mix together. In a separate bowl, add the eggs and whisk together until fluffy. Add the melted chocolate mixture to the eggs and whisk to combine. Add the chocolate mixture to the flour and sugar and tie until well combined.
Step 4 – The dust and pour
Melt 10g of butter and coat the inside or your pudding moulds using a pastry brush. Place a teaspoon of cocoa powder into each mould and roll it around until the inside of your moulds are coated with cocoa. Pour your sponge mixture into each mould and place in the fridge for at least 30 minutes.
Step 5 – Inject and bake
Preheat your oven to 180 fan. Put the caramel mixture into a piping bag and then infect a dollop (technical term) into the middle of each pudding. Place on a baking tray and bake for 15 minutes. The outside should be firm but the middle nice and squishy. Tip out of the moulds and serve immediately.