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Hot Choc Fondant Pudding


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  • 55g Butter
  • Softened
  • plus extra for greasing
  • 85g caster sugar
  • 170g Carnation condensed Milk
  • 4 large eggs
  • 1tsp vanilla extract
  • 1tbsp Nescafe Espresso coffee powder
  • dissolved in 1tbsp boiling water
  • 350g dark chocolate
  • melted
  • 85g plain flour
  • Cocoa powder
  • to dust (optional)


servings 6
Level of difficulty Easy
Preparation time 20mins
Cost Average budget


Step 1

1. 1. Preheat the oven to 200°C, (180°C for fan ovens), Gas Mark 6. Place a large baking sheet into the oven. Grease the pudding basins and dust each with cocoa powder.

Step 2

2. Whisk the butter, sugar and condensed milk together until pale and creamy (use an electric hand whisk if you have one). Gently whisk in the eggs, a little at a time, followed by the vanilla and coffee mixture. Add the melted chocolate and mix thoroughly, then add the flour and whisk until smooth.

Step 3

3. Divide mixture evenly between the pudding basins and bake in the oven for 10 minutes on the hot tray.

Step 4

4. To serve, quickly run a knife around the edge of the puddings to un-stick, and turn out onto plates.

These can be kept in the fridge until needed. If cooked from chilled, bake for 12 minutes

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