Baked Chocolate Puddings


Preparation info

  • Difficulty


  • Serves


Appears in

Falling Cloudberries

By Tessa Kiros

Published 2004

  • About

These are rich and delicious, yet not too heavy, and I think they are best served straight from the fridge. You will need six individual oven saucepans or ramekins of 150 ml (5 fl oz) capacity.


  • 200 ml (7 fl oz) milk
  • 150 g ( oz) semi-sweet dark chocolate, broken into pieces
  • 1 teaspoon vanilla extract
  • 2 eggs, separated
  • 40 g ( oz) caster (superfine) sugar
  • 200 ml (7 fl oz) pouring (single) cream


Preheat the oven to 200°C (400°F/Gas 6). Put the milk and chocolate in a saucepan and heat until completely melted. Stir often so that the chocolate doesn’t stick. Add the vanilla.

Whip the egg whites in a small clean bowl until fluffy peaks form. Set them aside (you could put them in the fridge) and work quickly so the whites don’t deflate. In a separate bowl, whisk the yolks and sugar until combined. Whisk in a ladleful of the chocolate milk so that the eggs don’t scramble, and then add the rest in a slow steady stream, whisking continuously. Whisk in the cream. Fold in the egg whites and spoon into six ovenproof 150 ml (5 fl oz) ramekins.

Sit the ramekins in a deep baking dish. Carefully pour enough boiling water into the dish to come halfway up the side of the ramekins. Bake for 25–30 minutes, or until the puddings are slightly crusty on the surface. Remove from the water bath and leave to cool. Serve warm, or refrigerate and serve cold with cream or a very light dusting of icing (confectioners’) sugar.