Soft Centered Chocolate Pudding

Soft Centered Chocolate Pudding Recipe

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  • Recipe difficulty: Hard
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 6 people
  • Recipe course: Desserts

Recipe for Kenwood by Eugene Hamilton


  • 250g dark chocolate (at least 72% cocoa solids)
  • 250g butter
  • 110g castor sugar
  • 5 eggs
  • 5 yolks
  • 25g rice flour
  • 2 tbsp cocoa powder


  1. Attach the flexi beater & set the temperature to 60°C, add the butter & chocolate then set the speed to 1
  2. Once the chocolate & butter have melted remove the flexi beater & attach the power whisk, add the sugar, eggs & yolks & turn the speed to 4 & mix until completely combined
  3. Transfer the mixture to a piping bag and place in the refrigerator until firm
  4. Grease six ring moulds with the butter and lightly dust with cocoa powder. Once firm, pipe the mixture into the moulds, and then set aside


  1. Preheat the oven to 3
  2. Place the chocolate puddings on an oven tray and bake for 12 minutes (note the cooking time may vary depending on your oven and the temperature of the mixture when you place it into the oven to cook
  3. Remove from the oven and, very importantly, allow them to stand for 3 minutes before turning them out to avoid cracking. Turn out the puddings onto individual plates

Tips: serve with your favorite ice cream on top of crushed chocolate chip cookies or similar.

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