We’ve all been there – that moment when dinner is over and the craving for pudding suddenly becomes overwhelming. In these times, a piece of fruit, a biscuit or a few chunks of chocolate just won’t cut it, I want a proper pudding – something hot, comforting and delicious.
Enter my super speedy, gooey, hot chocolate puddings, which are ready in just twenty minutes, from the moment your brain thinks ‘I need pudding’ to the moment these bad boiz are in front of you. So, there’s really no excuse for buying something ready-made.
FYI, these are very rich and gooey (not for the faint-hearted). And if you really want to do things properly, you should top these hot puds with a scoop of cold vanilla ice-cream. You won’t regret it.
20 minute hot chocolate puddings
Serves 2
Prep: 5 mins
Cook: 12 mins
65g unsalted butter, plus extra for greasing
65g dark chocolate (70%)
1 egg (medium or large fine)
75g caster sugar (I use golden caster sugar)
25g plain flour
- Pre-heat oven to 200/180 fan. Grease two ramekins with butter.
- Roughly chop the butter and chocolate, put in a heatproof bowl and melt together. I do this by zapping in 30 second bursts, making sure to stir it in between each burst (important so it doesn’t burn) until melted. If you don’t have a microwave, put the butter and chocolate in a heatproof bowl over a gently simmering pan of water (making sure the bowl doesn’t touch the water) until melted. Sprinkle in two pinches of salt, then set aside to cool slightly.
- In another bowl, whisk the egg with the sugar. When the melted chocolate and butter mix has cooled slightly, pour into the egg and sugar and stir to combine. Then sprinkle in the flour and mix until combined.
- Pour the mix into the two ramekins, then bake them in the oven for 12-13 minutes, until a skewer comes out of the edge clean, but the middle is still very much molten.
- Leave for a couple of mins to cool slightly but you want to eat them while they’re still hot and oozy. They’re even better served with cold cream or ice-cream.
Anna Lawson eats... 