Chocolate puddings with salted caramel filling

  • 0:15 Prep
    •  
  • 0:15 Cook
    •  
  • 6 Servings




        INGREDIENTS

        10g butter, melted (for greasing)
        200g 70% cocoa dark chocolate, chopped
        150g butter, chopped
        1/3 cup brown sugar
        1/4 cup Nestle Top 'n' Fill
        1/2 teaspoon sea salt flakes
        4 eggs, lightly beaten
        1/4 cup plain flour
        2 teaspoons icing sugar mixture
        6 scoops vanilla ice-cream, to serve

        METHOD
      • Step 1
        Preheat oven to 200C/180C fan-forced. Grease six 4.5cm-deep, 8cm (base), 1/2-cup-capacity ovenproof ramekins with melted butter. Line bases with baking paper. Place on a baking tray.
      • Step 2
        Place chocolate, butter and sugar in a large heatproof bowl set over a saucepan of simmering water (make sure base of bowl does not touch water). Heat, stirring occasionally, for 3 minutes or until melted and smooth. Remove bowl from heat and set aside to cool for 2 minutes.
      • Step 3
        Meanwhile, combine Top 'n' Fill and salt in a small bowl (don’t overmix).
      • Step 4
        Add eggs to chocolate mixture, whisking until combined. Sift over flour. Whisk until combined. Reserve 1/4 cup of batter. Divide remaining batter evenly among prepared ramekins. Gently spoon 2 teaspoons caramel mixture into the centre of each pudding (caramel mixture will slowly sink into batter). Top each pudding with 2 teaspoons of reserved batter. (If making ahead, see Notes)
      • Step 5
        Bake puddings for 12 minutes or until a crust has formed on top, but puddings are still wobbly to touch in the centre. Remove from oven. Stand to cool for 2 minutes. Run a small knife around edge of puddings. Gently turn puddings onto serving plates. Serve immediately with a dusting of icing sugar and ice-cream.

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