Mixing dark chocolate and coffee this gorgeous melt in the middle pudding is to die for. TIP: Prepare these up to a day ahead before you want to cook them. Make the mixture, fill the moulds, then cover with clingfilm and chill. Cook them for 20 minutes if you’re baking straight from the fridge.
Melt in the middle pudding
This chocolate melt in the middle pudding is a must-bake!
Brought to you by Waitrose
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- 2 tbsp Cafedirect Machu Picchu Fairtrade Coffee
- 50 g unsalted butter, plus extra for greasing
- 60 g Divine Fairtrade 70% Dark Chocolate, roughly chopped
- 1 medium Waitrose British Blacktail Free Range Egg, plus 1 egg yolk
- 60 g Waitrose Fairtrade Golden Caster Sugar
- 1 tbsp plain flour
- essential Waitrose Half Fat Creme Fraiche, to serve
Preheat the oven to 200oC/Gas Mark 6 and put a baking tray in the oven. Generously butter the insides of two 200ml (7fl oz) pudding moulds. Make up the coffee with 2 tbsp boiling water and leave to cool.
Put the butter and chocolate in a heatproof bowl and set it over a pan of gently simmering water. Stir occasionally, until melted, then remove from the heat and allow to cool.
Put the whole egg with the egg yolk and sugar in a bowl and whisk together until just combined. Whisk in the flour.
Mix the coffee into the melted chocolate and butter, then fold into the egg mixture. Pour into the moulds, put them on the hot baking sheet and bake for 18 minutes until the puddings are well risen and coming away from the sides.
Leave for 1 minute, then run a round-bladed knife around the edge and turn them out onto plates. Serve with half fat crème fraîche.