These individual hot chocolate puddings puff up during baking to form a light sponge top. Deeper down, sponge cake gives way to moist, steamed pudding and, at the very bottom layer, a pool of dark fudge sauce. The true magic of these puddings, however, lies in how very simple they are to make.–Bill Granger
LC You Say Pudding Mold, We Say Coffee Cup Note
When you read this hot chocolate puddings recipe, you’ll notice that it calls for pudding molds. Not to fret if you don’t have them (or don’t quite know what the heck they are). Any ovenproof vessel with an 8-ounce (1 cup) capacity will do the trick. A large coffee cup will suffice. Onion soup bowls also do the trick. (To confirm if a container is the right size, simply pour water into a liquid measure to the 1 cup mark. Then pour the water into the container you’re curious about. If it fits, tada! You’ve got a vessel that will work for this recipe. Many a thing in your kitchen will work, even a…well, you tell us.
Hot Chocolate Puddings
- Quick Glance
- 10 M
- 35 M
- Serves 4
- For the pudding
- 1 cup all-purpose flour
- A pinch salt
- 1/2 cup superfine sugar (or just blitz granulated sugar in a blender until finely ground but not powdery)
- 3 teaspoons baking powder
- 4 tablespoons cocoa powder
- 1 cup milk
- 6 tablespoons (3 ounces) unsalted butter, melted
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- For the topping
- 1 cup light brown sugar
- 2 tablespoons cocoa powder
- 1 cup boiling water
- For serving
- Thick (double or heavy) cream
- Make the chocolate pudding
- 1. Preheat the oven to 350°F (175°C).
- 2. Sift the flour, salt, sugar, baking powder, and cocoa powder into a bowl. Add the milk, butter, eggs, and vanilla extract and beat until combined. Pour into 4 buttered 1-cup pudding molds (or substitute coffee cups or large ramekins or any other ovenproof vessel). Place the molds or cups on a rimmed baking sheet.
- Make the topping
- 3. Stir the brown sugar and cocoa powder in a bowl to combine, then sprinkle it over the pudding batter. Carefully pour 1/4 cup boiling water over each pudding. Bake for 20 to 25 minutes.
- 4. Serve with a thwack [Editor’s Note: We think that’s Australian for dribble or dollop] of cream.