Divine, indulgent chocolate puds

Serves 4.


  • 100g unsalted butter, softened, plus extra for greasing
  • 100g caster sugar, plus extra for sprinkling
  • 100g good quality dark chocolate, broken into pieces
  • 2 large eggs
  • 1 tsp vanilla extract
  • 20g plain flour
  • 300ml double cream
  • Mint sprigs, to decorate
  • A few strawberries and chocolate shavings, to serve


Preheat the oven to 200C/180C fan/Gas 6 and lightly grease 4x175ml capacity individual pudding basins with the extra softened butter. Sprinkle with the extra caster sugar and place on a baking tray.

Place the butter and chocolate in a heatproof bowl set over a saucepan of simmering water and leave until melted. Remove from the heat and stir until smooth. Leave to cool for about 5 minutes.

Place the sugar, eggs, vanilla extract and flour in a bowl and, using a hand-held electric whisk, beat together until smooth and creamy. Fold in the cooled chocolate mixture and pour into the prepared pudding basins.

Bake in the preheated oven for 12-15 minutes or until the puddings are risen, puffy and just set on the outside- they should have a slight wobble and still be runny inside.

Leave for a few seconds then turn the puddings out onto serving plates. Decorate with mint sprigs and serve with the strawberries and chocolate shavings.


If you don’t have individual pudding basins then you can use small ovenproof ramekin dishes instead.

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