Melt in the Middle Salted Caramel Pudding

Method

1. Begin by making the caramel. In a saucepan place the butter, sugar, condensed milk, Dulce De Leche and sea salt. Heat all of the ingredients until the butter has melted. 

   • 100g Unsalted Butter (Softened)
   • 100g Billington's Unrefined Light Muscovado Sugar
   • 397ml Condensed Milk
   • 397ml Dulce De Leche
   • 1 tsp Sea Salt

2. Pour the caramel into a bowl and place in the fridge to chill and thicken for a few hours. 

3. To make the chocolate sponges; preheat your oven to 200ºC/180ºC fan/Gas 6. Grease 6 175ml/6oz dariole moulds generously with butter

4. Melt the butter and chocolate in a large bowl over a pan of simmering water. Stir in the vanilla and set aside to cool.

   • 150g Unsalted Butter (Softened)
   • 150g Dark Chocolate
   • 2 tsp Nielsen Massey Vanilla Extract

5. Whisk the eggs, egg yolk and sugar until pale and very thick.

   • 3 Large Free Range Egg(s)
   • 3 Free Range Large Egg Yolk(s)
   • 150g Billington's Unrefined Golden Caster Sugar

6. Gently fold the flour into the mixture.

   • 150g Plain White Flour

7. Gently fold in the chocolate mixture until completely one colour.

8. Divide the batter between the prepared moulds, keep aside a couple of spoonfuls of mixture for each of the puddings.

9. Using the back of a teaspoon, make a well into the centre of the pudding and spoon a little of the caramel mixture into the pudding. Top with the remaining chocolate batter to seal the caramel inside. Repeat for each of the puddings. 

10. Bake in the preheated oven for 12 minutes or 15 minutes if you are baking straight from frozen. 

11. Remove from the oven and rest for 40 seconds before turning out the puddings onto individual plates.

12. Serve immediately with pouring cream or drizzle with extra leftover caramel to make it even more indulgent. 

13. If you love this recipe why not try our peanut butter melt in the middle pudding next.