chocolate pudding with melting choc inside?

Jem8472

I do these things sometime and they are amazing so so yummmmmie:j

But I would not try to do a big one for a couple of reasonson in my view.
1) it will prob be hard to get the timing right.
2) It is more fun to have your own pudding that has melted choc in it. Rather than having to try and dish it out equally from a big one.

This is the recipie I have. I use silcone muffin cases, which came in a big sheet but I cut up into seperate cases.

This can be done the day before they are needed and kept in the fridge.

serves 6

150g Dark choc at least 70% coco
125g Butter
4 Eggs
2 egg yolks
130g caster sugar
60g sieved plain flour
10g coco powder
And a little butter to grease the moulds

Melt the choc and butter over a pan of water.
Remove from the heat and gradually whisk in the eggs and egg yolks one at a time.

Fold in the sugar flour and coco powder.

Rest the mixture in the fridge for at least 2 hours or over night is best.
The moulds should be about 3/4s full.

I actually grease the moulds and put the mixture strait in then let them rest in the fridge. Much easier as the mixture gets very hard and gloopy when left in the fridge.

put the oven on 180c
Put the moulds on a try and put into the oven.

Cook for about 10 mins. they pudding should rise and the surface starts to break. The middle will feel very liquid when tapped but as long as it is sponge on the top it should not break open when turned out.

When done turn out carfully into dishes and serve with good quality ice cream. This is when the silcone really helps, it makes them easy to pop out of the case.

As for the cooking part keep an eye on them as it is a very fine line between being perfect. *Sponge on the outside and liquid in the middle.* And being over cooked *sponge all the way through.*

YUM YUM YUM YUM:D

PasturesNew

Speckled_Egg wrote: »

How about this?

http://www.bbcgoodfood.com/recipes/3824/gateaux-au-chocolat-chaud

I haven't made them but they look lovely and the recipes on BBC Good Food are fab!

"Butter and flour 10 metal basin-shaped moulds or ramekins"

TEN?? What kind of crazy recipe defaults to 10?

competitionscafe

Nigel Slater has a recipe for these which includes Nutella or G&B hazelnut spread which is a delicious addition.


http://almostvegetarian.blogspot.com/2007/08/gorgeous-kitchen-diaries-year-in.html

Note that none of the homemade melting middle choc puds should be served to anyone who is pregnant as the mixture contains raw eggs and the gooey middle is obtained by undercooking the pudding mix slightly - although Books for Cooks does have a slightly more labour intensive recipe which has chocolate ganache (cream and chocolate) in the centre.

Raksha

the ones from Approved foods are yummy - ordered two packets and having the last one tonight!

freebiequennie

yep was going to recommend the cadbury ones from approved food makes 4 from one packet and 2 packs for £1 and very very yummy with someclotted cream ice cream!! https://www.approvedfood.co.uk

tiddly_widdly

I always use Gordon Ramsays recipe for chocolate fondants which is actually in the November Good Food magazine. Its definatley the best recipe.

purpleivy

tinkerbell84 wrote: »

How to Eat, actually

Exceptionally easy to make. OP let me know if you want the recipe and I'll copy it out.

It may well be in How to Eat, but it's in Domestic Goddess, Molten chocolate babycakes, p. 179

I use little pudding basins,