Melting chocolate puddings

Melting chocolate puddings

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(5 ratings)

Prep: 35 mins Cook: 25 mins


Serves 6
Older children will love making these posh puddings for the family

Nutrition and extra info

Nutrition: per serving

  • kcal403
  • fat26g
  • saturates14g
  • carbs40g
  • sugars26g
  • fibre2g
  • protein4g
  • salt0.65g
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  • oil, for brushing
  • 85g self-raising flour
  • ½ tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 40g cocoa
  • 40g ground almond
  • 125g butter softened



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

  • 100g golden caster sugar
  • 2 eggs



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

  • 6 Lindt milk chocolate balls
    Milk chocolate squares

    Milk chocolate

    mill-k chok-lit

    Milk chocolate is classically made from dark chocolate of low cocoa solid content and a higher…


  1. Ask your grown-up helper to switch the oven on to 180C/160C fan/gas 4. Use a pastry brush to brush the muffin tin or pudding moulds with oil.

  2. Sift the flour with the baking powder and cocoa into a bowl, then stir in the ground almonds.

  3. Beat the butter with the sugar using a wooden spoon or electric beaters.

  4. Add the eggs and flour mix, and beat everything together. Add 1 tbsp water if the mixture is too thick to fall off the spoon.

  5. Spoon the mixture into the tins or moulds and level the tops. Push a chocolate into the middle of each one – but don’t push it right to the bottom.

  6. Ask a grown-up to put the puds in the oven for 20-25 mins. Leave for 10 mins or until cool enough to handle, then carefully turn out onto plates.

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Comments, questions and tips

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20th Dec, 2016
has anyone frozen these before cooking?
18th Jun, 2011
I have a similar recipe but I usually only cook them for 15 minutes at the most. If you want a more goey middle then put them in the fridge before cooking them. You will then get a crispy top, a soft outside and a lovely goey middle.
23rd Dec, 2010
Yummy and very simple to make (althoug I am an adult so I should be able to master this children's recipe!). it definitely cooking for less time than it said though- i checked at 12 minutes and they were ready at 14.
17th Jul, 2013
just saved recipe.... is it any good?
Hester Davies's picture
Hester Davies
1st Jul, 2018
25th Dec, 2018
Hi,I was just wondering if you can leave out the Almonds? We don’t really like to use nuts and we want to know if it makes a difference
goodfoodteam's picture
27th Dec, 2018
Thanks for your question. Here is an alternative without almonds:
30th Dec, 2014
Can these puddings be frozen?
goodfoodteam's picture
7th Jan, 2015
Hi lydiasutcliffe thanks for your question. These puddings are best served warm shortly after baking so that the centre is full of warm, melted chocolate. Freezing them after baking and then reheating would mean that the chocolate wouldn't melt again in the same way so it's best not to. Alternatively you could try preparing the puddings up to the end of step 5 and freezing them in their moulds before baking, then defrost overnight in the fridge before baking. However, we haven't tested freezing this recipe so cannot guarantee perfect results. If you're looking for a similar dessert which can be frozen try this chocolate pear pudding hope this helps. 
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