Close up of a spoonful of gooey baked chocolate pudding
4.93 from 14 votes

Chocolate Pudding Recipe

This easy Chocolate Pudding recipe is based on the famous Chocohotopots by Nigella Lawson. Deeply dark, decadently gooey and super quick - everyone will love these baked Chocolate Puddings.
Prep Time10 mins
Cook Time20 mins
Cooling10 mins
Total Time30 mins
Servings: 4
Author: Marcellina


  • 115 g dark chocolate
  • 115 g unsalted butter
  • 2 large eggs
  • 3/4 cup sugar (superfine or castor)
  • 2 teaspoons vanilla extract
  • 3 tablespoons plain flour
  • pinch salt
  • 1/2 cup dark chocolate chips


  • Preheat oven to 200°C.
  • Butter four 1/2 cup ramekins.
  • In a microwave melt the dark chocolate and butter by heating in 20 second burst and stirring between each burst in the microwave.  It will only take a minute or so. Set aside to cool to lukewarm.
  • Using a hand whisk mix in eggs with sugar and vanilla.
  • Then stir in flour, salt and dark chocolate chips.
  • Divide the mixture between the 4 buttered ramekins.
  • Bake for about 20 minutes. The puddings will still be gooey in the middle.
  • Place each ramekin on a small plate with a teaspoon and serve.
  • Be careful - these chocolate puddings will be HOT!


  • be sure to use a dark chocolate. I like 70% but it's your choice. I wouldn't use less than 60%.
  • For non dark chocolate lovers - you could try reducing the sugar to 1/2 cup and use a sweeter chocolate.
  • This is rich, no doubt about it. You can make 6 smaller puddings with the same quantity of batter. In this case reduce the cooking time to 16-18 minutes.


Calories: 699kcal | Carbohydrates: 67g | Protein: 7g | Fat: 44g | Saturated Fat: 29g | Cholesterol: 144mg | Sodium: 64mg | Potassium: 378mg | Fiber: 4g | Sugar: 52g | Vitamin A: 835IU | Calcium: 108mg | Iron: 4.4mg