40 minutes
Baked Chocolate Pudding Pots with Chocolate Custard by Naughty Nonna's
Serves: 6 PeopleRich, fudgy chocolate pudding pots baked to perfection and served with a glossy, velvety chocolate custard - this recipe is indulgence in every spoonful. Made with St. Ewe Original Large Free Range eggs, these puddings rise beautifully with a soft, molten centre, while the custard adds an extra layer of decadence. Perfect for dinner parties or cosy nights in, they’re a true showstopper dessert that guarantees comfort and delight.
This recipe was created by Jade at Naughty Nonna's in collaboration with St. Ewe Free Range Eggs.
Instructions
- - Step 1Make the puddings: Heat oven to 180°C (160°C fan). Butter and sugar 4–6 ramekins.
- - Step 2Melt chocolate and butter in a heatproof bowl over simmering water, stirring until smooth.
- - Step 3In another bowl, whisk eggs, sugar, and vanilla until pale and thick.
- - Step 4Fold in the melted chocolate mixture, then gently fold in flour and salt.
- - Step 5Divide mixture between ramekins, place in a roasting tin, and pour in hot water to halfway up the ramekins (bain-marie).
- - Step 6Bake 20–25 minutes until risen with a fudgy centre.
- - Step 7Make the chocolate custard: Heat milk and cream in a pan until steaming.
- - Step 8In a bowl, whisk egg yolks with sugar until pale.
- - Step 9Slowly whisk in the hot milk mixture. Return to the pan and stir over low heat until thickened (coats the back of a spoon).
- - Step 10Stir in chopped chocolate until melted and smooth.
- - Step 11Serve: Place warm pudding pots on plates and dust with cocoa.
- - Step 12Pour over a generous ladle of glossy chocolate custard.
Ingredients
- 3 Original Large Egg
- 150 grams Dark Chocolate Chopped
- 100 grams Unsalted Butter Roughly Chopped
- 100 grams Caster Sugar
- 1 tsp. Vanilla Extract
- 50 grams Plain Flour
- 1/4 tsp. Salt
- 300 ml Whole Milk
- 200 ml Double Cream
- 4 Original Large Egg Yolk
- 60 grams Caster Sugar
- 100 grams Dark Chocolate Chopped
