Chocolate and Vanilla Puddings

Cook time 45 minutes
Servings 4-6 (depending on size of moulds)


200g butter, plus extra for greasing

200g 70% dark chocolate, chopped

2 eggs

4 egg yolks

1 tbsp vanilla bean paste

1/3 cup caster sugar

1/3 cup self-raising flour

pinch of salt flakes

1/4 cup cocoa powder

250 ml just-boiled water

To serve

Icing sugar, dusted

Vanilla ice cream or double cream

Chocolate and Vanilla Puddings


Preheat the oven to 200°C. Grease 4, ¾ cup oven-safe dariole moulds with butter.

Combine the butter and chocolate in a heatproof bowl and place over a saucepan of just simmering water. Stir until melted and smooth. Cool.

Place the eggs, egg yolks, vanilla and 2 tablespoons of sugar in a bowl and lightly whisk until the sugar dissolves. Add the flour, salt and 2 tablespoons of cocoa and whisk to a smooth batter. Add to the melted chocolate mixture and stir with a metal spoon or whisk to combine. Pour into the prepared moulds.

Combine the remaining cocoa and sugar, scatter evenly over the pudding batter, then carefully pour over the boiling water. Bake for 15-20 minutes until the pudding is slightly firm on top and gooey in the centre.