What could be better for winter warming than a warm, sweet treat? Here’s our favourite simple but divine one-pan molten chocolate pudding recipe. It will have kids (and parents) licking their lips. Written by BabyYumYum.
Ingredients:
200g butter softened/room temperature
100g castor sugar
4 eggs, room temperature
1 tsp vanilla extract
200g self-raising flour
200g dark chocolate, melted
Cream or ice-cream to serve
Fresh raspberries to serve (optional)
Method to make one-pan molten chocolate pudding
- Preheat the oven to 200 C
- Cream together the butter and sugar for 2-3 minutes, until smooth.
- Add the eggs one at a time, whisking well in between, then add the vanilla.
- Sift in the self-raising flour, add the melted chocolate and fold everything together gently to combine.
- Pour the chocolate mixture into a large (22-24 cm) greased oven-proof skillet or baking dish.
- Bake for 10 minutes or until the pudding is just cooked but still soft in the middle.
- Serve warm with cream or ice-cream and fresh raspberries, if you like.
This recipe and other delicious menu ideas can be found in Sarah Graham’s latest book Good + Simple .
ALSO CHECK OUT: Easy chocolate ice cream recipe
BabyYumYum FAQ’s on molten chocolate pudding:
What can I use if I don’t have self-raising flour?
If you don’t have self-raising flour, you can make your own by combining 200g of plain flour with 2 teaspoons of baking powder.
How do I know when the pudding is done?
The pudding should be set around the edges but still soft and gooey in the middle. Bake for about 10 minutes, but keep an eye on it as oven temperatures can vary.
Can I make this recipe gluten-free?
Yes, you can use a gluten-free self-raising flour blend as a substitute for regular self-raising flour.
How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator. Reheat gently in the oven or microwave before serving.
Can I prepare the batter in advance?
Yes, you can prepare the batter a few hours in advance and store it in the refrigerator. Bring it to room temperature before baking.
What can I use instead of fresh raspberries?
You can use other berries such as strawberries, blueberries, or even a berry compote. Alternatively, you can omit the berries altogether.
What size skillet or baking dish should I use?
Use a 22-24 cm (8.5-9.5 inch) oven-proof skillet or baking dish to ensure even baking.
Can I use margarine instead of butter?
Butter is recommended for its flavour and texture, but you can use margarine if you prefer. Ensure it’s at room temperature before mixing.
What kind of cream should I serve with this pudding?
You can serve this pudding with double cream, whipped cream, or even a scoop of vanilla ice-cream.
Can I add nuts or other ingredients to the batter?
Yes, you can add chopped nuts, chocolate chips, or dried fruit to the batter for added texture and flavour.
Where can I find Sarah Graham’s book “Good + Simple”?
Sarah Graham’s cookbook “Good + Simple” is available in major bookstores and online retailers. Check her official website or local bookstores for availability.
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