zoom Mix ’n’ match molten chocolate pots

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    Mix ’n’ match molten chocolate pots

    Delicious pots of hot chocolate pudding with a choice of surprises in the middle.

    • Preparation time: 20 minutes
    • Cooking time: 15 minutes
    • Total time: 35 minutes

    Serves: 8


    150g unsalted butter, plus extra for greasing
    1-2 tbsp cocoa powder, to dust
    200g dark chocolate, broken into chunks
    175g caster sugar
    3 eggs, plus 2 egg yolks
    1⁄2 tsp vanilla extract
    100g plain flour

    To fill:
    Lotus biscoff biscuit spread
    peanut butter
    Lindt Lindor white or dark chocolate, coconut or caramel balls


    1. Preheat the oven to 220 ̊C, gas mark 7. Grease 8 mini pudding moulds (about 150ml in volume); dust with cocoa. Melt the butter and chocolate in a bowl set over a pan of simmering water or the microwave; leave to cool for 5 minutes.

    2. Using electric beaters, whisk the sugar, eggs, yolks and vanilla for 5 minutes, until thick. Stir 1/3 into the chocolate mixture, then fold in the rest. Fold in the flour and a pinch of salt, until just combined. Fill the moulds 1/3 full; top with 1 tsp Lotus spread or peanut butter, or 1 Lindor ball. Top with the chocolate mixture to 3⁄4 full.

    3. Bake for 8 minutes; rest for 2 minutes before serving. You can also chill the puddings for up to 12 hours and bake straight from the fridge for 12 minutes.

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