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    Home » Sweet

    Choc Nut Caramel Lava Puddings

    Published: Sep 18, 2016 · Modified: Nov 23, 2021 by Lee-Ann · Leave a Comment

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    These little Caramel Lava Puddings are the absolute bomb! Chocolate pudding on the outside, with a molten lava centre of almond butter and caramel. The first time I made these was for our wedding anniversary (after I ran to photograph them straight from the oven!)

    Choc Nut Caramel Lava Puddings - chocolate puddings with a rich lava centre of almond butter and caramel - need I say more?
    Choc Nut Caramel Lava Puddings

    My husband Peter and I took a spoonful each and just looked at each other...you know...one of those shared romantic moments...you know what I mean...and we both just looked a bit stunned for a second...then I said it..."winner winner chicken dinner!" Sorry to ruin the moment, I'm such a dork, but it seemed appropriate at the time. Dumb I know - NOT chicken and NOT dinner but still it felt like a home run moment and I sort of thought that's what all the cool people say. (Maybe?)

    The great thing about these little pots of pudding/lava is the combination of cakey pudding with a slightly crusty top and gooey lava all combining together in one glorious mouthful. YUM

    Lee-Ann ♥

    Table of Contents

    • 📖 Recipe
    • Choc Nut Caramel Lava Puddings

    📖 Recipe

    Choc Nut Caramel Lava Puddings - chocolate puddings with a rich lava centre of almond butter and caramel - need I say more?

    Choc Nut Caramel Lava Puddings

    Delicious little chocolate puddings with an almond butter and caramel lava centre - absolute heaven!
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    Setting time: 2 hours
    Total Time: 2 hours 35 minutes
    Serving: 4
    Calories: 697kcal
    Author: Lee-Ann Grace

    Ingredients

    • 100 g milk chocolate
    • 100 g dark chocolate
    • 65 g butter roughly chopped
    • ½ cup light brown sugar
    • ½ cup single cream pouring
    • 3 eggs
    • 3 tbsp. plain / all purpose flour sifted
    • ½ teaspoon vanilla essence
    • 4 tbsp. almond butter
    • 4 tbsp. thick caramel spread I used Bonne Maman

    Instructions

    • Pre heat oven to 200C/390F.
    • Snap chocolate into squares and combine with butter in a microwave safe bowl. Microwave on full power in 20 second bursts, stirring well after each burst until melted and smooth.
    • Add brown sugar and mix well to combine. Add flour and mix well.
    • Add eggs one at a time, mixing well after each addition.
    • Divide batter between 4 x 11/4 cup capacity oven proof dishes/ramekins and refrigerate uncovered for about 2 hours (this helps create the slight crust on top and stops the caramel mixture sinking straight to the bottom).
    • Combine caramel and almond butter and divide into quarters. Roughly shape each quarter into a ball/blob with 2 spoons and sit one on top of each pudding, pushing down slightly until they are about half submerged.
    • Bake in oven for 20 minutes. Allow to sit for 5 minutes then serve.

    Notes

    Leaving these puddings to sit for 5 minutes after coming out of the oven is important - the lava part of the pudding is especially hot - even after sitting for 5 mins.
    You could use just one flavour of chocolate if you prefer, all dark or all milk. I like the combination of both for the flavours in this recipe so that's why I went half/half.
    *Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

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