Melting Chocolate Puddings

"This is DELICIOUS! A fantastic chocoholic recipe courtesy of Delia Smith. Fab for dinner parties or just because you feel like it. Also freezable if you want to make a larger batch. I find this comparable to gü chocolate souffles, which are definitely the most delightful choccie treat ever!"
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Ready In:




  • Pre-heat the oven to Gas Mark 6 / 200°F/400°F (if cooking straight away).
  • Melt the chocolate, butter and brandy over simmering water in a heatproof bowl, stirring well.
  • While the chocolate is melting, whisk the sugar, eggs, egg yolks and vanilla until the mixture doubles in volume and ribbons (use the mixture to make a figure of eight and if the beginning of the 8 has vanished back into the mixture by the time you're at the end of the 8 then keep mixing!).
  • Pour the melted chocolate around the edges of your sugar and egg mixture and sift the flour over the top. Fold together carefully with a metal spoon. BE PATIENT and BE CAREFUL - it may take time but it's important you do it right.
  • Put the mixture in well greased ramekins and either --
  • -- Cook straight away in the oven for 12 minutes.
  • -- Refrigerate and cook later from chilled for 14 minutes.
  • -- Freeze and cook when ready from frozen for 15 minutes.
  • Leave to stand for a couple of minutes. The puddings should be firm to touch but will be fantastic and gooey on the inside! Mmmmmmmm!

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  1. The hardest part in making this recipe is keeping the partially cooked puddings in the fridge and freezer without having anyone try and eat them before they're ready! I used 60% chocolate (sorry, that's what was in the house) and melted everything in the microwave instead of over simmering water, but aside from that didn't change anything else. Oh, wait, I used margarine because I wanted these to be non-dairy. This was a perfect dessert for a festive Friday night Sabbath dinner. The gooey middle is divine!


Aloha! I'm 29 years old and from the UK. My other half calls me his 1950's housewife because I just love to bake, preserve and cook in general! After studying catering at college I decided commercial cookery wasn't for me but I still like nothing more than discovering new dishes, throwing dinner parties and so on! I work on the recruitment side of a quantity surveying consultancy about 25 miles north of London. I love my job. It's hard work but fast paced, challenging and my work day just flies by. With regards to how I rate recipes, I try and keep it fair and to the system. I do my best to give no lower than 3 stars but will do on occasion if I made something as directed and it still ended up in the bin. I've never given 1 star but on occasion I'll leave no stars if I suspect something went horribly wrong. Most recipes get rated at 3/4 stars because 5 stars is reserved for spectacular recipes that become frequent users and a family favourite. Everyone has their own rating systems and that doesn't offend me. Rate my recipes as you see fit - I know what I like and what I don't and I'm here to fill my recipe book (filling anyone elses is merely an advantage), not to win a popularity competition or become chef of the year.
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