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.