Chocolate oozing puddings

Chocolate oozing puddings

B.I.Y. Bake It Yourself

These are a guilty pleasure in our house. If we’ve got mates coming round, I usually knock up a batch and we pile into them once the kids have gone to bed (sorry, kids, if you’re reading this in the future). The trick is to bake them for just the right amount of time to get a really good flow of chocolate coming out when you cut into them. They are not particularly sophisticated, but I bet you anything you couldn’t resist one if it was put in front of you.


Quantity Ingredient

For the raspberry coulis

Quantity Ingredient
200g raspberries
2 teaspoons lemon juice
2 tablespoons caster sugar

For the puddings

Quantity Ingredient
200g unsalted butter, plus more for the moulds
cocoa powder, to dust
300g dark chocolate, (70 per cent cocoa solids)
4 large eggs, plus 4 large egg yolks extra
110g caster sugar
75g plain flour
200ml double cream
icing sugar, to dust

Tool kit

Quantity Ingredient
6 mini pudding moulds
electric whisk
large piping bag and nozzle
baking tray


  1. Make the coulis by heating the raspberries, lemon juice, sugar and 3 tablespoons of water in a saucepan until boiling. Reduce the heat and simmer for 5 minutes. Strain through a sieve into a bowl, pushing the berries through with a spoon and leaving the seeds behind.
  2. For the chocolate fondants, butter 6 mini pudding moulds and lightly dust with cocoa powder.
  3. Break up the dark chocolate and chop the 200 g of butter and put them in a heatproof bowl over a saucepan of water on a medium heat (the bowl must not touch the water). Stir until they melt.
  4. In another bowl, whisk the eggs, egg yolks and caster sugar with an electric whisk until smooth, light-coloured and creamy. Fold in the chocolate mixture using a spatula, then sift the flour and fold it in.
  5. Load the fondant mixture into a large piping bag and pipe a layer of fondant on to the base of each pudding mould, then 3 cm up the inside edges. Spoon 3 teaspoons of raspberry coulis into the middle of the mould, then pipe the rest of the fondant mixture into the mould up to 1cm from the top. Refrigerate for 30 minutes.
  6. Preheat the oven to 190°C. Place the puddings on a baking tray and bake for 13 minutes. Make sure you set an oven timer!
  7. Meanwhile, whip the cream with the electric whisk until soft peaks have formed.
  8. Take the fondants out and carefully release from the moulds: lay a plate on top of a mould and turn them both over, then gently twist the mould off the pudding. Dust each fondant with a little icing sugar (this is especially useful for camouflage if you haven’t buttered the pudding moulds enough and the fondants come out a bit rough).
  9. Serve each fondant with a neat dollop of whipped cream.


  • This recipe has a level 3 (advanced) difficulty.


  • One of the main constraints in modifying these puddings is the requirement to have oozing middles. If you bake them for too long, you get a dense chocolate sponge; bake them for too short a time and they end up raw and disintegrate when you turn them out. The timing may take practice, but 13 minutes is perfect in my oven. These work really well when filled with a fruit coulis. Sharp raspberries, blackcurrants and blackberries cut through the rich chocolate. Or try straining the juice out of 4 passion fruits and stirring it into the batter to give a citrus zing. If you are a pure chocoholic, just omit the fruit!
Great British Bake Off
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