Melty chocolate pudding


Chocolate pudding is important, and it has to be done right. It has to be seriously chocolatey and gooey, and preferably not too sweet so you don’t think that it will give you a heart attack. Given my love for chocolate pudding, and my belief that a Joy the Baker can do no culinary wrong, this post was only a matter of time. These puddings are in Joy’s cookbook as the single lady chocolate cake, which is ironic because I also had to make one for my husband. Anyway, they’re delicious. They’re cakey on the outside and full of oozy chocolate. They’re basically a grown-up version of my student chocolate quick-fix. FYI, if you don’t have access to fresh ingredients or an oven, my student recipe is: put 2 tbsp plain flour, 2 tbsp caster sugar, 1 tbsp cocoa powder, 1 tbsp vegetable oil and 1 tbsp water in a mug, mix well, and microwave for 30-40 seconds. Joy’s pudding is definitely tastier, although my student recipe is 6 times faster!

75g dark chocolate
40g butter
30g granulated sugar
2 eggs
2 tsp plain flour
a pinch of salt

Serves 2 (easily halved or multiplied)
Calories: 400
Takes 20 minutes

Stage one: Preheat the oven to 190C, put a baking tray in the oven, and butter 2 ramekins. Put the chocolate and butter in a bowl on top of a pan a quarter filled with boiling water (the bottom of the bowl should not touch the water). Stir until the chocolate and butter have melted, and then remove from the heat.


Stage two: Whisk in the sugar, then the eggs, and then the salt and flour until you have a smooth mixture. Pour into the ramekins, and put them in the oven on the baking tray.


Stage three: Bake for 7-10 minutes until they’re as cooked as you would like them. I prefer mine less cooked, so I ate it straight out of the ramekin as I assumed it would collapse if I tried to take it out. I love the way it cracks open to let you peek at the inside! However, if you’re feeling fancy or prefer your cake actually baked, carefully turn the ramekin onto a plate. Enjoy!



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