Melting chocolate pudding has a soft baked sponge outside and a warm, liquid chocolate centre. For that rich, flowing centre, Delia Smith Melting Chocolate Puddings Recipe uses dark chocolate, butter, eggs and a short baking time.
Ingredients
This recipe makes 8 individual chocolate puddings.
200g (7 oz) dark chocolate, preferably 75% cocoa solids
200g (7 oz) unsalted butter
110g (4 oz) golden caster sugar
4 large eggs
4 additional egg yolks
60g (2½ oz) plain flour
1½ teaspoons vanilla extract
2 tablespoons brandy (optional)
A little extra butter for greasing the pudding basins
Preparation time: 20 minutes Cooking time: 12–15 minutes Servings: 8 Oven temperature: 200°C (180°C fan) / 400°F / Gas Mark 6
You will need eight individual pudding basins, each holding approximately 175ml, and a baking tray.
I recommend using dark chocolate with at least 70% cocoa solids. Milk chocolate makes the puddings much sweeter, while dark chocolate gives them that strong, slightly bitter chocolate flavour that goes so well with cream.
How to Make Delia Smith Melting Chocolate Puddings
Step 1: Melt the Chocolate and Butter
Start by greasing the inside of eight pudding basins with softened butter. Cover the bottoms and sides properly, including the upper edges, to help the puddings come out cleanly after baking.
Break the dark chocolate into small pieces and place them in a heatproof bowl with the butter, cut into cubes. Add the brandy now if you are using it.
Set the bowl over a saucepan of gently simmering water, keeping the bottom of the bowl above the water. Stir occasionally until the chocolate and butter have completely melted.
Once the mixture looks smooth and glossy, remove it from the heat and leave it to cool for a few minutes.
Don’t let the chocolate get too hot. Warm chocolate combines easily with the eggs, but very hot chocolate can cause problems when you mix everything together.
Step 2: Whisk the Eggs and Prepare the Batter
Crack the four whole eggs into a large mixing bowl, then add the four extra egg yolks, golden caster sugar and vanilla extract.
Using an electric hand mixer, whisk for about 5–10 minutes until the mixture becomes thick, pale and creamy.
You should notice that the eggs have increased considerably in volume. When you lift the beaters, the mixture should fall back into the bowl in a thick ribbon that stays visible for a few seconds.
Pour the slightly cooled chocolate mixture into the whisked eggs. Sift the flour over the top, then gently fold everything together using a large metal spoon.
Keep folding until the batter has an even chocolate colour and no dry flour remains. Avoid beating it heavily, as you want to keep as much air in the mixture as possible.
The finished batter should be thick, smooth and glossy.
Step 3: Bake the Chocolate Puddings
Preheat your oven to 200°C (180°C fan) / 400°F / Gas Mark 6.
Divide the chocolate batter evenly between the prepared pudding basins. Arrange them on a baking tray, leaving a little space between each basin.
Place the tray on the middle shelf and bake for approximately 12–15 minutes.
The puddings are ready when the tops look set and the outside feels firm enough to hold its shape. The centres should still have a slight wobble.
Remove them from the oven and leave them for about one minute before turning them out.
Run a thin knife carefully around each pudding, place a dessert plate over the basin and turn it upside down. Lift the basin away slowly.
Serve immediately while the centres are still hot.
If you’re making Delia Smith Melting Chocolate Puddings Recipe for the first time, I suggest testing one pudding before removing the entire batch. Ovens can cook differently, and just two extra minutes may leave you with a fully cooked chocolate sponge instead of a flowing centre.
What to Serve With Delia Smith Melting Chocolate Puddings
Melting chocolate puddings are quite rich, so I prefer serving them with something cold and simple. You don’t need an elaborate sauce because the warm chocolate centre already provides plenty of richness.
Vanilla ice cream: A scoop of vanilla ice cream alongside the hot pudding is a classic combination. The ice cream slowly melts into the chocolate, making a creamy sauce on the plate.
Cold double cream: Pour a little cold cream around the pudding just before serving. The cream softens the strong dark chocolate flavour without making the dessert too sweet.
Fresh raspberries: Raspberries have a pleasant sharpness that cuts through the rich chocolate. Strawberries also taste good, especially when they are fresh and ripe.
Lightly whipped cream: Softly whipped cream is another good choice if you prefer something thicker than pouring cream.
Personally, I would choose cold pouring cream. It keeps the chocolate as the main flavour and takes only a few seconds to serve.
Delia Smith Melting Chocolate Puddings Nutrition Information
The following values are approximate estimates for one pudding, based on eight servings without cream, ice cream or other toppings.
Nutrient | Amount per serving |
|---|---|
Calories | 470 kcal |
Carbohydrates | 30g |
Protein | 8g |
Total Fat | 38g |
Saturated Fat | 22g |
Sugar | 21g |
Fibre | 2g |
The exact nutritional values depend on the chocolate, butter and other ingredients used.
FAQs
Can I Prepare Delia Smith Melting Chocolate Puddings in Advance?
Yes. You can prepare the batter, divide it between greased pudding basins and keep them covered in the refrigerator for up to 24 hours.
Bake them directly from the refrigerator, allowing approximately 14–16 minutes. Check the tops and edges before removing them from the oven.
Why Are My Melting Chocolate Puddings Not Runny Inside?
The most common cause is leaving them in the oven too long. Chocolate puddings continue cooking slightly after you remove them, so take them out while the centres still have a gentle wobble.
Can I Freeze These Chocolate Puddings?
Yes. Freeze the unbaked puddings in their basins, tightly covered, for up to one month. Bake directly from frozen, allowing approximately 16–19 minutes, depending on the size of the basins and your oven.
Can I Make These Puddings Without Brandy?
Yes. The brandy is optional and can be left out completely. The dark chocolate and vanilla already provide a strong flavour, so you won’t need to replace it with anything.
How Do I Know When the Chocolate Puddings Are Ready?
Look for a set top, firm edges and a slightly soft centre. The puddings should hold their shape when turned out, but the middle should remain liquid enough to flow when you cut into them. Serve them straight away for the best texture.