Melting chocolate puddings

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olive magazine

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Recipe by olive magazine

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1. To make the chocolate sponge pudding, heat the oven to 180C/fan 160C/gas 4. Mix the flour, cocoa powder, ground almonds, chocolate and sugar together. Then stir the milk, butter and egg together and mix into the dry ingredients. Spoon into 6 individual ramekins or ovenproof dishes.
2. To make the sauce, mix the sugar and cocoa powder and gradually stir in 300ml boiling water. Spoon this over the sponge mixture.
3. Bake the puddings for 20 minutes. Lower the oven temperature to 170C/fan 150C/gas 3 and cook for a further 10 minutes until the sponge feels firm to the touch - the sauce will be lurking underneath. Serve straight from the oven with cream.

Per serving

620 kcalories, protein 7.6g, carbohydrate 101.2g, fat 23.3 g, saturated fat 9.9g, fibre 3.6g, salt 0.51 g

Latest comments and suggestions

• asquithea

  12 November 2007

  asquithea rated and commented on this recipe

  

  A very good recipe. Take care not to overcook; it's done as soon as there's a decent bit of skin on top and plenty of sauce still liquid underneath. The cooking times given are pretty much spot on. You'll want large ramekins or small bowls -- like the ones pictured. This recipe doesn't work in small ramekins, because the mixture rises and spills out the sauce.

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• Rebeccah

  13 February 2008

  Rebeccah commented on this recipe

  I don't like the thought of using ground almonds, is there an alternative?

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• Thom

  13 February 2008

  Thom commented on this recipe

  I think they are using the ground almonds as an alternative already... instead of more flour.

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• ck73

  14 February 2008

  ck73 rated and commented on this recipe

  

  Fab dessert . I just used a big dish to bake it in , instead of doing 6 small ones . The sauce looks too runny when you are making it - but it works ! I served with home made custard . Very rich and decadant ...

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• ck73

  14 February 2008

  ck73 commented on this recipe

  Oh and you cannot taste the almonds . I think they are used for texture ..

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• Good Stuff

  15 February 2008

  Good Stuff commented on this recipe

  Haven't tried this recipe, but I have substituted semolina for ground almonds in other recipes. It gives a similiar texture.

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• wild_ice

  22 February 2008

  wild_ice rated and commented on this recipe

  

  This is my favourite pudding. It tastes great and is uber easy to make, perfect for valentines or adults birthdays.

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• Gemma Russell

  23 March 2008

  Gemma Russell rated and commented on this recipe

  

  This was delicious! I made one big one and probably gave it slightly less than the recommended time. Will def make this again!

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• pauline

  24 June 2008

  pauline commented on this recipe

  my grandson has a nut allergy can i replace the almonds with something else ?

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• Amanda Jayne

  22 July 2008

  Amanda Jayne commented on this recipe

  This recipe is very addictive, the chocolate sponge mixed with the saucy bottom is wow !! my taste buds went into overdrive lol ! My family loved it Im not the best of cooks but this was perfect. Thank's Amanda

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• JC

  28 August 2008

  JC commented on this recipe

  I made half the amount and it's about right for 2 adults and 2 small kids. Leftovers are really nice cold when the kids are asleep!

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• cameron

  30 September 2008

  cameron rated this recipe

  

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Ingredients

• 150g self-raising flour
• 4 tbsp cocoa powder
• 50g ground almonds
• 100g dark chocolate , roughly chopped
• 200g caster sugar
• 175ml milk
• 50g butter , melted
• 1 egg

SAUCE

• 150g dark muscovado sugar
• 3 tbsp cocoa powder

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Difficulty and servings

Serves 6

Preperation and cooking times

Ingredients

• 150g self-raising flour
• 4 tbsp cocoa powder
• 50g ground almonds
• 100g dark chocolate , roughly chopped
• 200g caster sugar
• 175ml milk
• 50g butter , melted
• 1 egg

SAUCE

• 150g dark muscovado sugar
• 3 tbsp cocoa powder

Per serving

620 kcalories, protein 7.6g, carbohydrate 101.2g, fat 23.3 g, saturated fat 9.9g, fibre 3.6g, salt 0.51 g

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