Hot Chocolate Puddings

Hot Chocolate Puddings

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
  • (2)
  • 10 M
  • 35 M
  • Serves 4
5/5 - 2 reviews
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  • For the pudding
  • For the topping
  • For serving


Make the chocolate pudding

Preheat the oven to 350°F (175°C).

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

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.

Serve with a thwack [Editor’s Note: We think that’s Australian for dribble or dollop] of cream.

Print RecipeBuy the Bills Food cookbook

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Recipe Testers Reviews

We JUST finished dinner and had these hot chocolate puddings for dessert. WOW. My tween daughter and her friend compared it to a blend of silken chocolate mousse, moist brownie, and the warming comfort of hot chocolate. I will be making these often when we have small gatherings as I believe this is a winner.


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    1. Hi Natasha, I worry that making it in a large container would affect the texture and lovely molten center. Do you have some coffee cups that you could use instead of ramekins?

        1. Let us know how it goes, Natasha! I’m sure using coffee cups will only add to the charm of this recipe – though how much can you possibly improve upon molten chocolate?? Hope the results are divine!

  1. Prepared them this afternoon. Used taller soup mugs and they worked out fine. I placed filled mugs on baking sheet. Sheet wasn’t preheated, just the oven. Which brown sugar did everyone use, light brown or dark brown? I used dark and will try it again with light.

  2. Don’t want to be caught asking the proverbial “dumb question” but I actually have two or three!

    1. Do I place the cups (or flower pots or whatever) on a baking sheet to slide these into the oven?

    2. If #1 is yes, do I also preheat the baking sheet?

    Thanks for any help here! Sofia it sounds as if you did it just right!


    1. karen, the questions you had were same as mine at the time we were making. I did put the four bowls on top of an oven tray and did not have that warmed up first. I was too scared to let them fall on way in or out of oven.

      1. Thanks, Sofia. I am just now going into the kitchen to make them! I can’t wait to try the first taste. I know they will be great.

  3. These look so yummy that I am going to go out to the pantry and see if I have everything to make them for dessert tonight. They look sinfully delicious.

  4. These puddings are delicious, but what Bill really exceeds at is breakfast. If you’re ever in Sydney, please have brekky at Bill’s in Darlinghurst. Hopefully you catch the servers on a good day; they can be less-than-ideal which is my one and only complaint about Bill’s. Go crazy, and order three things: the scrambled eggs (best in the world according to the NY TIMES reviewer), the sweetcorn cakes (my personal favourite), and the ricotta hotcakes (everyone else’s favorite). All those recipes are in his book Sydney Food, which has a new edition out. I live in Boston now but still order Australian cookbooks. You just can’t beat the simplicity of them. Bill Granger, Donna Hay, Stephanie Alexander, and Maggie Beer are tops.

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