Melting Chocolate Puddings Recipes

Steps:

• Preheat the oven to 425 degrees F.
• Butter 2 (8-ounce) ovenproof ramekins, and then dust them with cocoa powder, shaking off any excess.
• Melt the chocolate and butter together in a bowl over a pan of gently simmering water. While the chocolate is melting, use an electric whisk or a hand held mixer to beat together the eggs and sugar until pale and thick. Pour the melted chocolate into the egg mixture and gently fold in the flour. Spoon the pudding into the ramekins and bake for 10 minutes.
• Serve the puddings in either the ramekins or turned out onto serving plates. Dust the puddings with cocoa powder and garnish with a dollop of creme fraiche.

Steps:

• Pre-heat the oven to Gas Mark 6 / 200°F/400°F (if cooking straight away).
• Melt the chocolate, butter and brandy over simmering water in a heatproof bowl, stirring well.
• While the chocolate is melting, whisk the sugar, eggs, egg yolks and vanilla until the mixture doubles in volume and ribbons (use the mixture to make a figure of eight and if the beginning of the 8 has vanished back into the mixture by the time you're at the end of the 8 then keep mixing!).
• Pour the melted chocolate around the edges of your sugar and egg mixture and sift the flour over the top. Fold together carefully with a metal spoon. BE PATIENT and BE CAREFUL - it may take time but it's important you do it right.
• Put the mixture in well greased ramekins and either --
• -- Cook straight away in the oven for 12 minutes.
• -- Refrigerate and cook later from chilled for 14 minutes.
• -- Freeze and cook when ready from frozen for 15 minutes.
• Leave to stand for a couple of minutes. The puddings should be firm to touch but will be fantastic and gooey on the inside! Mmmmmmmm!

Steps:

• Heat oven to 200C/180C fan/gas 6. Butter 6 dariole moulds or basins well and place on a baking tray.
• Put 100g butter and 100g chopped dark chocolate in a heatproof bowl and set over a pan of hot water (or alternatively put in the microwave and melt in 30 second bursts on a low setting) and stir until smooth. Set aside to cool slightly for 15 mins.
• Using an electric hand whisk, mix in 150g light brown soft sugar, then 3 large eggs, one at a time, followed by ½ tsp vanilla extract and finally 50g plain flour. Divide the mixture among the darioles or basins.
• You can now either put the mixture in the fridge, or freezer until you're ready to bake them. Can be cooked straight from frozen for 16 mins, or bake now for 10-12 mins until the tops are firm to the touch but the middles still feel squidgy.
• Carefully run a knife around the edge of each pudding, then turn out onto serving plates and serve with single cream.

Steps:

• Note: You will also need 8 mini pudding basins, each with a capacity of 6 fl oz or 175 ml, generously brushed with melted butter.
• Place the broken-up chocolate, along with the butter and brandy, in a large heatproof bowl, which should be sitting over a saucepan of barely simmering water.
• Make sure the bowl does not touch the water.
• Keeping the heat at its lowest, allow the chocolate and butter to melt slowly.
• This should take 6-7 minutes.
• Remove it from the heat and give it a good stir until it is smooth and glossy.
• While the chocolate is melting, place the sugar, whole eggs, yolks and vanilla extract in a large mixing bowl.
• Whisk on high speed with an electric hand whisk until the mixture has doubled in volume, about 5-10 minutes, depending on the power of your whisk.
• You need to end up with a thick, mousse-like mixture that, when you stop the motor and lift the whisk, leaves a trail like a piece of ribbon.
• Now you need to pour the melted chocolate mixture around the edge of the bowl (it is easier to fold it in from the edges) and then sift the flour over the mixture.
• Using a large metal spoon, carefully but thoroughly fold everything together.
• Be patient here as careful folding and cutting movements are needed.
• This will take 3-4 minutes.
• Now divide the mixture between the pudding basins (it should come to just below the top of each one) and line them up on a baking tray.
• If you like, the puddings can now be covered with clingfilm and kept in the fridge or freezer until you need them.
• When you are ready to bake the puddings, pre-heat the oven to 200C or 400F.
• Remove the clingfilm and bake on the centre shelf of the oven for 14 minutes if they have been chilled first, but only 12 if not; after that time the puddings should have risen and feel fairly firm to the touch, although the insides will still be melting.
• Leave to stand for 1 minute before sliding a palette knife around each pudding and turning out on to individual serving plates.
• If you are cooking these puddings from frozen, give them about 15 minutes cooking time and allow them to stand for 2 minutes before turning out.
• Serve straight away, with some chilled cream to pour over.

Steps:

• Butter the inside of a 1.2 litre pudding bowl and line the base with a disc of buttered greaseproof paper.
• Melt the butter, syrup and sugar in a saucepan. Remove from the heat and stir in the milk and egg. Add the cocoa to the flour, then tip this mixture into the pan with the cinnamon and soda.
• Pour the mixture into the pudding bowl, cover tightly with foil and steam for 11⁄4 hours. Just before the end, heat the sauce ingredients until melted, stirring all the time.
• Turn the pudding out (run a knife around the inside of the bowl if necessary) and discard the paper disc. Pour the sauce over the top and serve immediately.