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    Chocolate and cranberry melting-middle pudding

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    Chocolate and cranberry melting-middle pudding

    • Preparation time: 15 minutes, plus cooling
    • Cooking time: 35 minutes
    • Total time: 50 minutes, plus cooling

    Serves: 6-8


    170g unsalted butter, plus extra for greasing
    180g dark chocolate, roughly chopped
    6 eggs
    170g golden caster sugar
    115g plain flour
    60g ground almonds
    100g fresh or frozen cranberries
    ice cream, to serve


    1. Preheat the oven to 200˚C, gas mark 6. Grease a medium casserole dish with a little butter. Put the chocolate and butter in a heatproof bowl set over a pan of barely simmering water, ensuring the base does not come into contact with the water, until completely melted. Stir to combine, remove from the heat and leave to cool a little.

    2. Using electric beaters or a freestanding mixer, whisk the eggs and sugar until pale and creamy (at least 5 minutes). Fold in the flour and ground almonds, followed by the melted chocolate mixture. Pour into the prepared dish, scatter the cranberries over the top and bake for 25-30 minutes, rotating halfway through, until just set, but still wobbly in the centre. Take care not to overcook, as the aim is to have a gooey centre.

    3. Remove from the oven and leave to cool for 15-20 minutes. To serve, spoon into bowls, ensuring everyone gets a little of the set edges and gooey centre. Serve with ice cream (or drizzle over a little double cream if preferred).

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    This recipe first appeared in Waitrose & Partners Food, December 2019 issue. Download the Waitrose & Partners Food app for the full issue


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