“Melt in the Middle” Chocolate Puddings

Chef’s Tip: I like to put the mixture in the fridge for at least an hour before cooking. This helps keep the middle molten when cooking, although you might have to add 1-2mins on.


  • 100g dark or plain chocolate
  • 100g butter
  • 150g soft brown sugar (light or dark)
  • 3 eggs
  • 1/2 tsp vanilla extract
  • 50g plain flour


  • Put a saucepan on the hob on a medium heat with a bit of water in the bottom.
  • Place a bowl on top of the saucepan with the chocolate and butter in it. Melt the chocolate and butter until smooth.
  • Leave for 15mins to cool down.
  • Stir in the sugar.
  • Mix in each egg one by one.
  • Add the vanilla and finally the flour.
  • Divide the mixture into 4-6 ramekins.
  • At this point you can put them in the fridge for later, or cook them for 10-12 minutes on 200C.