• butter or cocoa for preparing the moulds
  • 150g unsalted butter
  • 150g 70 per cent dark chocolate
  • 6 eggs, (3 whole plus 3 yolks)
  • 150g light soft brown sugar
  • 120g plain flour
  • 2 tbsp cocoa, plus extra for dusting
  • 12 toffees, at room temperature (Werther’s Original Chewy Toffees work really well)


  • STEP 1

    Butter 6 small (150ml) pudding basins and dust with cocoa powder, shaking out the excess. Heat the oven to 180c/fan 160c/gas 4.

  • STEP 2

    Melt the butter and chocolate together in a microwave or in a bowl set over, not in, a pan of simmering water.

  • STEP 3

    Whisk the eggs, egg yolks and sugar together until pale and thick. Fold in the chocolate mixture, sift in the flour and cocoa and fold in with a large metal spoon or a spatula. Divide between the moulds, filling each one three-quarters full.
    At this stage, the puddings can be covered with clingfilm and chilled for up to 5 hours; bring them back to room temperature before cooking or add another minute onto the cooking time.

  • STEP 4

    Press two toffees together to make one large toffee and submerge each in a pudding, making sure they aren’t visible. Place the puddings on a baking sheet and cook for 10 minutes.
    Leave to rest for half a minute before running a sharp knife around the edges and turning out onto serving plates. Dust with cocoa before serving.


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