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Giant melt-in-the-middle pudding

  • 35 min
  • 90 min
  • 8
  • Easy
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Giant melt-in-the-middle pudding

Recipe Ingredients

  • 50g cocoa powder, plus extra to dust
  • 75g dark chocolate, chopped
  • 175g unsalted butter, softened, plus extra to grease
  • 175g castor sugar
  • 3 medium eggs, beaten
  • 150g self-raising flour

FOR THE CENTRE

  • 40ml double cream
  • 100g white chocolate, chopped

FOR THE SAUCE AND DECORATION

  • 50g dark chocolate, finely chopped
  • 100ml double cream
  • white chocolate stars, optional

Recipe Directions

  1. To make the centre, line a small freezer-safe bowl with clingfilm. Gently melt cream and white chocolate together in a small pot, then scrape into prepared bowl. Freeze until solid – about 4 hours.
  2. Preheat oven to 180°C. Grease a 1,1ℓ pudding basin and dust sides with cocoa powder. Line base with a disc of baking paper and set aside. To make the pudding, in a heatproof bowl set over a pot of simmering water, melt the chocolate and set aside to cool for 10 minutes.
  3. Using a freestanding mixer or hand-held electric whisk, beat butter and sugar until pale and fluffy – about 5 minutes. Gradually beat in eggs, whisking well after each addition. If the mixture looks as if it might curdle, beat in some of the flour.
  4. Sift over the flour and cocoa powder and fold in with cooled chocolate (mixture will be fairly stiff). Spoon ⅔ of mixture into pudding basin; level. Take white chocolate filling out of freezer; remove from bowl. Peel off clingfilm and, using your hands, quickly mould into a rough ball. Place into the basin (don’t press down), then spread remaining chocolate mixture over it (it can be shaped into a mound).
  5. Bake for 1¼ hours. Carefully take out of oven and set aside for 5 minutes. Meanwhile, make the sauce. Put chocolate into a heatproof bowl. Heat cream in a small pot until bubbles appear around inside of pot; pour into chocolate bowl and leave until melted. Stir briefly.
  6. Invert pudding on to a lipped cake stand or serving plate (as it will ooze!). Drizzle over the sauce and sprinkle with stars, if you like, and serve. Be warned: once the pudding is opened, the sauce will flow!
  7. EACH SERVING: 2 380kJ, 8g protein, 36g fat (22g saturated), 53g carbohydrate (39g total sugars), 2g fibre.

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