Caramel lava puddings
By:
Jen Bedloe
Former head of food delicious.
- Published: 25 Jan 22
- Updated: 18 Mar 24
Looking for an easy Valentine’s dessert? Our caramel lava puddings can be made ahead and only need 10 mins prep. Best of all? There’s a salted caramel Lindor hidden inside.
Serve as part of a 1-hour Valentine’s menu for two, with cheesy scallop gratins to start, followed by truffled mushroom pasta with burrata.
Ingredients
- 70g softened unsalted butter
- 70g dark brown soft sugar
- 1 medium free-range egg
- Dash vanilla extract
- 70g plain flour
- 2 Lindt Lindor Salted Caramel Truffles or other caramel chocs
- Thick cream/ice cream to serve
You’ll also need
- 2 x non-stick mini pudding moulds (about 5cm x 8cm/225ml), lightly greased
Method
- Heat the oven to 160ºC fan/gas 4. Using an electric mixer, beat the butter and sugar with a pinch of salt until soft and combined. Beat in the egg, the vanilla and then the flour. The mixture should be spoonable.
- Divide most of the mixture between the moulds, then pop a Lindor (or other chocolate) in the middle and cover with the rest. Wipe clean the inside edge of the moulds using your thumb or a clean cloth (to help the puds rise – see Make Ahead). Bake for 18 minutes, then turn out and serve with cream or ice cream.
- Recipe from February 2022 Issue
Nutrition
- Calories
- 642kcals
- Fat
- 37.9g (23.5g saturated)
- Protein
- 8.2g
- Carbohydrates
- 66.4g (39.5g sugars)
- Fibre
- 1.4g
- Salt
- 0.2g
delicious. tips
Divide the mixture and Lindor balls between the moulds, cover, then keep at room temperature for a couple of hours or chill for up to 1 day. Cook for an extra 3-4 minutes if chilled.
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Easy, quick, turned out beautifully. More recipes like this that can be made ahead & cooked just before serving please! Marvelous!
Really easy to make, went down a treat with the family. They turned out the moulds beautifully and looked impressive! Only niggle, not quite enough of a melty middle. Might add two lindor balls next time!
These made a lovely and less rich alternative to chocolate fondant. They were very easy to make and turned out of the mould without any problem. The whole family loved them and I think they will become a Sunday lunch regular. Next time I’m going to try serving with some caramelised banana. I found they needed an extra couple of minutes as the sponge mix wasn’t quite cooked in 18 mins.