5.0/5 rating 1 vote

Chocolate Melting Middles with Rose Water

Chocolate Fondant Pudding

  • Heat None
  • Serves 4
  • Dietary Info VEGETARIAN
  • Prep 5 mins
  • Cook 10 mins
Chocolate Melting Middles with Rose Water

Oozy dark chocolate pudding with soft centre

Hari says

I spent many years buying melting middle puddings from various supermarkets thinking they were a really tricky pudding to make. But a simple melting middle is actually really easy. You can refine any recipe and make it better and inevitabley more complicated but this one I have kept it super simple.

One thing I would say is that getting some proper dariole moulds does really help and they are fairly inexpensive. 

We have these puddings most Sundays because my children love chocolate and these really finish of any meal perfectly. In the recipe I have included a few ideas on how you can flavour them too. They are great with vailla ice cream or whipped cream.

 

  • Ingredients
  • Method
  • 85g caster sugar
  • 150g butter, chopped, plus extra for greasing
  • 150g dark chocolate (70% cocoa solids), roughly chopped
  • 3 free-range egg yolks
  • 3 whole free-range eggs
  • 1 tbsp atta flour
  • 1 tbsp rose water (or flavouring of choice - ½ tsp cinnamon, ½ tsp chilli powder)
  • double cream, to serve (optional)

Method

 

  1. Grease 4 small dariole moulds or pudding basins. Cut out a circle of grease proof paper and place in the bottom of each mould.
  2. Put the sugar, butter and chocolate into a heatproof bowl over a pan of simmering water. Heat very gently until the butter and chocolate have melted, then remove from the heat. 
  3. Beat the egg yolks and whole eggs together and pour into the mixture.
  4. Fold the flour and rose water if using. Then mix all the mixture together.
  5. Pour into the moulds or basins and place in the fridge to chill for at least 20-25 minutes.
  6. When you are ready to cook, heat the oven to 180ºC.
  7. Remove the puddings from the fridge and place onto a baking tray. Cook in the oven for 8-9 minutes.
  8. Remove from the oven and let them rest for a minute or two.
  9. Carefully turn them out onto individual serving plates. 

Note: It can be really tricky turning these out and I often find that ramakins don't work so proper pudding moulds are better. Alternatively just don't turn them out and enjoy them in the pot with some whipped cream on top.


Served with

Serve with a dollop of whisked double cream.

Useful equipment

Go to the shop

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