Light & dark choc puds

Light & dark choc puds

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(6 ratings)

Ready in 20-25 mins


Serves 6
Sheer heaven in every mouthful and easy to make

Nutrition and extra info

Nutrition: per serving

  • kcal396
  • fat27g
  • saturates15g
  • carbs34g
  • sugars24g
  • fibre1g
  • protein7g
  • salt0.39g
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  • 100g bar dark chocolate, such as Divine or Green & Black's

    Chocolate ganache


    Chocolate ganache is a combination of chocolate and double cream. It's simple to…

  • 100g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 3 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 85g caster sugar
  • 50g plain flour
  • 8-10 squares of milk chocolate (Milka sets beautifully)

    Chocolate ganache


    Chocolate ganache is a combination of chocolate and double cream. It's simple to…

  • Maldon sea salt flakes (optional)


  1. Heat oven to 200C/fan 180C/gas 6. Butter and lightly flour six 150ml ramekins.

  2. Break up the dark chocolate and chop the butter. Melt in a bowl in the microwave for 2-3 mins on medium, stirring halfway through.

  3. Break the eggs into a mixing bowl, add the sugar and whisk until the mixture leaves a trail on the top when the whisk blades are lifted, about 5 mins. Stir in the flour, then the melted chocolate mix.

  4. Divide between the ramekins and push two squares of milk chocolate into the centre of each. (At this point you can leave them on the side for up to 2 hrs until you are ready to bake them.) Put on a baking sheet and bake for 12 mins exactly.

  5. Cool for 5 mins, then turn out onto plates and sprinkle the top of each with a pinch of sea salt, if you fancy trying it. The puds are good warm or at room temperature, so there’s no panic about serving them straight away.

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Comments, questions and tips

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24th May, 2010
Have made these twice now and I can make 7 puddings with the mixture so my ramekins must be a bit small. Agree they are a little bit dry but are good with ice cream. I like the way they don't have to be cooked straight away :)
30th Apr, 2010
Peacock is right, these puds are very nice but a bit dry so I served them with some cornish cream ice cream and they were fab. Even a guest who doesn't normaly like puddings scoffed the lot!
7th Sep, 2009
These were OK. I followed the recipe exactly (bar the salt on top) and used 150ml pudding moulds. They came out perfectly - looked exactly as the picture - but they needed something else. They have melted chocolate in the middle - but this doesn't constitute a sauce so even though the puddings were light and moist, the overall dish was quite dry. I made the puddings but didn't actually bake them until about 3 hours later and they still rose beautifully - brilliant for entertaining. Such an easy recipe so I may try again - but not without some changes.
8th Mar, 2008
Made this pud to round off a romantic Saturday supper. It was very easy to do and the results were impressive. I used Lindt 99% Cocoa chocolate and Milka Alpine.
10th Dec, 2007
This is a really good recipe, and the resulting pud is very light and not too rich (making it very easy to eat the whole thing!). It wasn't overly chocolately, so I used dark chocolate squares inside instead, which melted into a lovely rich and runny dark chocolate centre. Will definately make it again, but next time I will add another 50gr chocolate to the mixture.
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