Delia Smith Melting Chocolate Puddings Recipe

Delia Smith’s melting chocolate puddings have a liquid fudge-chocolate centre that oozes out when you put your spoon in. 200g (7 oz) dark chocolate, the same weight in butter, brandy, four whole eggs plus four extra yolks, and just 60g (2½ oz) plain flour (all-purpose flour), baked at 200°C (400°F) for only 12 minutes, serving 8.

These are nothing like the chocolate bread and butter pudding. That one is a custard-soaked bake. These are individual fondants where the inside stays molten while the outside sets firm. Delia credits Galton Blackiston at Morston Hall Hotel in Norfolk for the original recipe, and calls them the chocolate recipe for the 21st century.

Try More Pudding Recipes:

• All Pudding Recipes
• Chocolate Bread and Butter Pudding
• Sticky Toffee Pudding
• Rice Pudding

Why So Many Egg Yolks?

Four whole eggs plus four extra yolks. The yolks are what keep the centre liquid after baking. Without them, the mixture sets all the way through and you get a chocolate sponge instead of a fondant.

The eggs and sugar need whisking until the mixture doubles in volume and leaves a ribbon trail. This takes 5 to 10 minutes with an electric whisk. Do not rush it. The air trapped in the eggs is what makes the outside rise and set while the inside stays molten.

Melting Chocolate Puddings Ingredients

• 200g (7 oz) dark chocolate (75% cocoa solids), broken into pieces
• 200g (7 oz) butter, diced
• 2 tbsp brandy
• 110g (4 oz) golden caster sugar (superfine sugar)
• 4 large eggs, plus 4 large egg yolks
• 1½ tsp vanilla extract
• 60g (2½ oz) plain flour (all-purpose flour)

How To Make Delia Smith Melting Chocolate Puddings

1. Melt the chocolate: Put the chocolate, butter, and brandy in a heatproof bowl over a pan of barely simmering water. Do not let the bowl touch the water. Melt slowly for 6 to 7 minutes, then stir until smooth and glossy.
2. Whisk the eggs: In a large bowl, whisk the sugar, whole eggs, egg yolks, and vanilla with an electric hand mixer until the mixture doubles in volume and leaves a ribbon trail. This takes 5 to 10 minutes.
3. Fold together: Pour the melted chocolate around the edge of the egg bowl. Sift the flour over the top. Using a large metal spoon, fold everything together with slow, careful cutting movements. This takes 3 to 4 minutes. Do not rush it.
4. Fill the basins: Divide between 8 buttered 175ml (6 fl oz) pudding basins. The mixture should come just below the top. You can cover with cling film (plastic wrap) and chill or freeze at this point.
5. Bake: Set the oven to 200°C (180°C Fan / Gas Mark 6 / 400°F). Bake for 12 minutes if at room temperature, 14 minutes if chilled, 15 minutes if from frozen. They should be risen and firm on top but still melting inside.
6. Turn out and serve: Leave for 1 minute (2 minutes if from frozen), then slide a palette knife around each one and turn out onto plates. Serve immediately with cold pouring cream.

Can You Make Them Ahead?

Yes, and this is the best thing about them. Fill the basins, cover with cling film, and put them in the fridge for up to 24 hours or the freezer for up to a month. Bake straight from the fridge or freezer, just add a couple of minutes to the baking time.

Delia lists these under “Life in the Freezer” for exactly this reason. You do all the work in advance, then bake for 15 minutes while your guests finish their main course. The little sticky toffee puddings freeze well too if you want an alternative.

FAQs

More Recipes To Try:

• Bread and Butter Pudding
• Eve’s Pudding
• Apple and Almond Pudding

Nutrition Facts

• Calories: 470 kcal
• Fat: 38g
• Carbohydrates: 29g
• Protein: 9g
• Dietary Fibre: 2g

Nutrition information is estimated per serving (serves 8).