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32Total Time
20Prep Time
12Bake Time
A little effort

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. 

32Total Time
20Prep Time
12Bake Time
A little effort


  1. 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. 

  2. Step 2:

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

  3. 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

  4. 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.

  5. Step 5:

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

  6. Step 6:

    Gently fold the flour into the mixture.

  7. Step 7:

    Gently fold in the chocolate mixture until completely one colour.

  8. Step 8:

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

  9. 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. 

  10. Step 10:

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

  11. Step 11:

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

  12. Step 12:

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

  13. Step 13:

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


  • For the Sponge

    • 150g Unsalted butter (softened)
    • 150g Dark chocolate
    • 2 tsp Nielsen-Massey Vanilla Extract
    • 3 Large free range egg(s)
    • 3 Free range large egg yolk(s)
    • 150g Billington's Unrefined Golden Caster Sugar
    • 150g Allinson's Plain White Flour
  • For the Salted Caramel

    • 100g Unsalted butter (softened)
    • 100g Billington's Unrefined Light Muscovado Sugar
    • 397ml Condensed milk
    • 397ml Dulce de leche
    • 1 tsp Sea salt


  • 6x 175ml/6oz dariole (pudding) moulds
  • Bowl
  • Whisk
  • Small saucepan

Nutritional Information

per 246g
  • 1177cal Energy
  • 56g Fat
  • 33g of which Saturates
  • 147g Carbohydrates
  • 129g of which Sugars
  • 14g Protein
  • 1.4g Salt

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