Technical Challenge Week 5 – Molten Puddings

I love making molten puddings – I am constantly making a similar recipe, which is chocolate with an oozy chocolate centre. Hopefully I will put that on my blog soon!

These puddings are so easy to make for dinner parties – the mixture can be made in advance and kept in the fridge in their moulds. Once you are ready, you can pop them straight into the oven. Just make sure to add a couple of extra minutes to account for the chilling. This recipe is also quite easy to scale – you can always third the recipe to make two as a practice to perfect the times!!

Makes 6

Ingredients

  •  cocoa powder, for dusting
  • 165g (1 cup chopped) dark chocolate
  • 165g (3/4 cup) butter
  • 3 medium eggs
  • 3 medium egg yolks
  • 85g (1/2 cups) caster sugar
  • 2 tbsp plain flour
  • 6 heaped tbsp peanut butter

Method

  1. Preheat the oven to 200°C (400°F) or 180°C (360°F) fan. Grease 6 pudding moulds or ramekins with butter and dust with cocoa powder.
  2. Melt the chocolate and the butter together, and leave to one side to cool.
  3. Whisk together the eggs, egg yolks, and sugar together until pale and frothy. Fold in the chocolate mixture, then sieve and gently fold in the flour.
  4. Add three-quarters of the batter to the moulds, and then spoon 1tbsp of peanut butter onto each. Top up each mould with the remaining batter.
  5. Place the moulds on a baking tray and bake for 8-12 minutes – they should still have a bit of a wobble.
  6. Take them out of the oven, and leave for about a minute before turning out onto a plate.

The original recipe can be found on The Great British Bake Off’s website.