Melt in the Middle Salted Caramel Pudding
5 Reviews
About the bake
We’ve got the perfect indulgent recipe for a melt in the middle pudding. A soft chocolate sponge filled with indulgent warm, gooey salted caramel made with the finest Billington’s unrefined sugar. This bake has the real mmmmm factor when you take a bite. You can freeze your unbaked puds and simply bake straight from the freezer which is perfect if you’re after a quick-mid week dessert for the family.
Method
Step 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.
Ingredients for this step
- Unsalted butter (softened) (150g)
- Billington's Unrefined Light Muscovado Sugar (100g)
- Condensed milk (397ml)
- Dulce de leche (397ml)
- Sea salt (1 tsp)
Step 2
Pour the caramel into a bowl and place in the fridge to chill and thicken for a few hours.
Step 3
To make the chocolate sponges; preheat your oven to 200ºC/180ºC fan/Gas 6. Grease 6 175ml/6oz dariole moulds generously with butter
Step 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.
Ingredients for this step
- Unsalted butter (softened) (100g)
- Dark chocolate (150g)
- Nielsen-Massey Vanilla Extract (2 tsp)
Step 5
Whisk the eggs, egg yolk and sugar until pale and very thick.
Ingredients for this step
- Large free range egg(s) (3)
- Free range large egg yolk(s) (3)
- Billington's Unrefined Golden Caster Sugar (150g)
Step 6
Gently fold the flour into the mixture.
Ingredients for this step
- Allinson's Plain White Flour (150g)
Step 7
Gently fold in the chocolate mixture until completely one colour.
Step 8
Divide the batter between the prepared moulds, keep aside a couple of spoonfuls of mixture for each of the puddings.
Step 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.
Step 10
Bake in the preheated oven for 12 minutes or 15 minutes if you are baking straight from frozen.
Step 11
Remove from the oven and rest for 40 seconds before turning out the puddings onto individual plates.
Step 12
Serve immediately with pouring cream or drizzle with extra leftover caramel to make it even more indulgent.
Step 13
If you love this recipe why not try our peanut butter melt in the middle pudding next.
Ingredients
For the Sponge
- 150gUnsalted butter (softened)
- 150gDark chocolate
- 2 tspNielsen-Massey Vanilla Extract
- 3Large free range egg(s)
- 3Free range large egg yolk(s)
- 150gBillington's Unrefined Golden Caster Sugar
- 150gAllinson's Plain White Flour
For the Salted Caramel
- 100gUnsalted butter (softened)
- 100gBillington's Unrefined Light Muscovado Sugar
- 397mlCondensed milk
- 397mlDulce de leche
- 1 tspSea salt