Chocolate caramel molten lava pudding

Little chocolate cakes hide a lush, gooey caramel centre in this decadent pudding recipe. Dust with icing sugar and serve with ice cream for an indulgent dessert that's as impressive as it is easy

  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
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  • 1 tablespoon cocoa
  • 1/3 cup plain flour, plus 1 tbsp extra
  • 200 gram dark chocolate, finely chopped
  • 125 gram unsalted butter, chopped
  • 1 tablespoon coffee liqueur
  • 3 eggs
  • 1/2 cup brown sugar
  • 1/4 teaspoon sea salt flakes
  • 1/4 cup caramel top 'n' fill, chilled (ready-to-use condensed milk caramel)
  • icing sugar, vanilla ice cream to serve


  • 1
    Preheat oven to moderate, 180°C. Lightly grease 4 x 250ml ovenproof moulds. Dust with sifted combined cocoa and extra plain flour, tapping out excess. Arrange on an oven tray.
  • 2
    In a medium saucepan, melt chocolate and butter together on low. Stir in liqueur, then cool slightly.
  • 3
    In the bowl of an electric mixer, beat eggs and sugar together for 4-5 minutes until thick and pale. Fold in chocolate mixture, sifted flour and salt.
  • 4
    Spoon two-thirds of the batter between ramekins. Dollop with 1 teaspoon chilled caramel. Top each evenly with remaining batter. Bake for 12-15 minutes until the tops are cracked and the centres are slightly jiggly.
  • 5
    Release the edges of the puddings with a small knife. Invert onto serving plates, dust with icing sugar and serve straightaway with ice cream.


Check the puddings after 12 minutes – continue baking if still too soft.