Chocolate Pudding Pots!

Chocolate Pudding Pots!


Serves 4 | Prep Time 10m | Cooking Time 10m

Okay, full disclosure; this is Jennifer’s 16-year-old son’s recipe. He owns the kitchen like a boss when he makes this dessert and when any young lady is sitting spectating, he’s also been known to puff up his chest convincingly.
Occasionally he’s gotten distracted by his own awesomeness and muddled up the quantities of some ingredients, so he’s learnt the hard way that you can’t bluff your way with baking, it’s a science — dang it!
Served hot from the oven like little chocolate volcanoes, these puddings are soft and cakey on the outside but inside they are filled with a steaming molten lava of hot chocolate goo. Oh there’s nothing better!
Know that you can prepare this mixture in advance and then when you’re close to wanting dessert then just pop them into the oven.
Being grain-free, this pudding is quite rich, so you don’t need a large serving. But it’s good, really, good.

Tips For Parents

This dessert while rich begs guests to appreciate its deep chocolate flavour. If our children can learn to love dark chocolate in desserts rather then milk chocolate then we move them towards appreciating chocolate in its most glorious state.


170g high quality dark chocolate (or half dark, half milk chocolate if you prefer)
1 tblsp cacao powder
115g unsalted butter, cubed, at room temperature,
2 tblsp coconut oil
3 eggs
70g brown sugar
Pinch salt


1. Preheat the oven to 190ºC.
2. Slightly grease 4 ramekins with coconut oil on a baking tray.
3. Put the butter and chocolate in a medium-sized bowl, and set the bowl over a pan of barely simmering water, stirring gently until smooth. Remove the bowl from the heat.
4. Using a high speed blender, whip the eggs, sugar and salt for about 5 minutes until the mixture is light and foamy, and just holding its shape.
5. Fold one-third of the beaten egg mixture into the chocolate to lighten it, then scrape the lightened chocolate mixture over the rest of the beaten eggs, and fold it in just until there are no streaks of eggs visible.
6. Divide the batter into the baking dishes, filling each dish three quarters full, not to the top, as the mixture rises.
7. Bake the puddings on the lower rack of the oven for about 15–20 minutes until the puddings are puffed up, but a toothpick inserted into the centre comes out with some soft, gooey chocolate attached. make sure you don’t over-cook them as they will loose that gooey centre.
8. Serve immediately and enjoy.
The only problem you will have with this recipe is your kids requesting it every night as it is so dang good!

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