Baked Chocolate Pudding For Two
A rich and gooey Baked Chocolate Pudding sized down for you and a loved one. It's easy, quick to make and perfect for a last minute Valentine's dessert!
Servings 2
Ingredients
- For the pudding:
- 1/2 stick (56g) unsalted butter, melted and slightly cooled
- 1 large egg
- 1 tsp vanilla extract
- 1/4 cup (60ml) milk
- 1/2 cup (70g) plain/all-purpose flour
- 1/3 cup (66g) light brown sugar
- 2 tbsp cocoa powder
- 1 tsp baking powder
- Pinch of salt
- For the topping:
- 1/2 tsp cocoa powder
- Small handful of chocolate chips
- 2 tsp light brown sugar, optional
Instructions
- Preheat the oven to 180C/350F and spray a small baking dish with cooking spray. I used a small oval, cast iron baking dish around 20cm x 14cm.
- Place the egg, vanilla extract and milk into a jug and beat with a fork until there are no lumps of egg. Gradually add in the cooled melted butter, whisking until combined.
- Place the flour, sugar, cocoa powder, baking powder and salt into a medium sized bowl and whisk briefly.
- Pour the wet mixture into the dry and whisk until smooth and well combined.
- Tip the mixture into your prepared pan and smooth into an even layer. Sprinkle with cocoa powder and a small handful of chocolate chips. I also added a little light brown sugar for crunch, this is optional.
- Place in the oven for 12-17 minutes until risen, the edges are set, but the middle still wobbles when you gently wiggle the pan. The chips should be half melted and the sugar crunchy (if using). Mine took 15 minutes and I suggest you err on the side of caution and let the pudding be quite wobbly in the middle. You don't want to over bake it and it will set up a little while cooling.
- Leave to cool for 15 minutes before topping with ice cream and digging in with your loved one!
- Baked Chocolate Pudding is best eaten fresh and warm from the oven.