Mini Chocolate Puddings

Having bought ramekins, I am now over the moon with the simplicity of using them for all sorts of things. Of course, Chocolate pudding had to be it. When I was growing up, we would call this a self-saucing pudding, but call it what you want, it is super yummy and just more-ish. This is where using ramekins really helps, it is a simple form of portion control. I allow myself only one, but I don’t feel like I haven’t had enough to satisfy. I used this recipe as a base, and halved the quantities. The results were amazing.


  • 1/2 cup all-purpose flour
  • 40ml unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/2 cup granulated sugar
  • 40ml milk
  • 2 tablespoons unsalted butter, melted and cooled
  • 1 teaspoon pure vanilla extract
  • 90ml firmly packed dark-brown sugar
  • 3/4 cups boiling water


Preheat oven to 350° F/180° C/160° C Fan assisted. In a large bowl, sift together flour, half of the cocoa powder, baking powder, and salt, set aside.

In a medium bowl, whisk together eggs, granulated sugar, milk, butter, and vanilla; add to flour mixture. Stir batter until just combined. Spread batter evenly into an 8 cup shallow baking dish. Set aside.

In a medium bowl, whisk together remaining cocoa powder, brown sugar, and boiling water. Pour liquid evenly over batter, do not mix.

Bake until a tooth pick or skewer inserted into the center of the cake comes out with crumbs adhering to it, 30 to 35 minutes (20 – 25 minutes for ramekins). Let cool 10 minutes. Serve warm with vanilla ice cream or whipped cream (or custard).


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