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!)
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
Choc Nut Caramel Lava Puddings
Delicious little chocolate puddings with an almond butter and caramel lava centre - absolute heaven!
- 100 g milk chocolate
- 100 g dark chocolate
- 65 g butter roughly chopped
- 1/2 cup light brown sugar
- 1/2 cup single cream pouring
- 3 eggs
- 3 tbsp. plain / all purpose flour sifted
- 1/2 tsp vanilla essence
- 4 tbsp. almond butter
- 4 tbsp. thick caramel spread I used Bonne Maman
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.
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*