My Contented Chocolate Puddings


Preparation info

  • Difficulty


  • Serves


Appears in

Caribbean Food Made Easy

Caribbean Food Made Easy

By Levi Roots

Published 2009

  • About

I call this a ‘contented’ pudding both because I come from Content, Jamaica, and because after eating it you’ll feel that way! You must watch the clock, but if you find you’ve cooked them a little too long they will still taste great. You’ll get better and better at timing them with each attempt, which is a good excuse to make them often...


For the Cream

  • 150 ml (¼ pint) whipping or double cream
  • 2 tbsp icing sugar
  • 2 tbsp rum, or to taste

For the Puddings

  • 75 g ( oz) unsalted butter, plus extra for greasing ramekins
  • 6 tsp cocoa powder
  • 75 g ( oz) chocolate, 70 per cent cocoa solids, broken in pieces, plus 12 small squares for the filling
  • 3 whole free range eggs
  • 3 free range egg yolks
  • 145 g ( oz) caster sugar
  • 75 g ( oz) plain flour, sifted
  • icing sugar, to serve (optional)


  • Whip the cream into soft folds, then stir in the icing sugar and rum and mix well. Taste and add more sugar or rum if you want. Cover and store in the fridge.
  • Butter the insides of 6 ramekins, each about cm (in) across. Put 1 tsp of cocoa powder in each and roll the ramekin around so that the cocoa powder sticks to the butter. Shake out any excess. Preheat the oven to 160°C/325°F/gas mark 3.
  • Melt the butter and the chocolate in a bowl set over a pan of simmering water. (The bottom of the bowl shouldn’t touch the water.) Stir to help it along, then remove the bowl and leave to cool for 10 minutes.
  • Beat the eggs, yolks and caster sugar until pale and foamy. Stir the chocolate mixture into the eggs, mixing well. Fold in the flour with a metal spoon. Pour half the batter into the ramekins, pop 2 squares of chocolate into each, then top up with the remaining batter. Set them on a baking sheet and put in the oven for 20–23 minutes. You need to judge when the centre is still molten but the rest is set. Start checking at about 20 minutes. The top will be set but still soft.
  • If you want to turn out the puddings, run a fine knife between the pudding and its ramekin, then invert them on to plates. For an easier life, just leave them in their pots.
  • Sift some icing sugar over the top, if liked, and serve with the rum cream – they taste even more lovely if you break the top of your pudding open and spoon rum cream inside.