Melt in the Middle Chocolate Puddings

Chocolate Melt in the Middle Pudding // Amy Elizabeth

I have a real sweet tooth, and a good meal for me is not complete without a treat at the end – preferably a chocolate-based one. It’s not my best habit, that’s for sure – but life is for living, and denying yourself pudding is definitely no way to live if you ask me. I’ll always pick up some Gu puddings when they’re on offer, and their melt-in-the-middle chocolate puddings with a drizzle of cream are some of my favourites. So when I stumbled across this recipe in Kate Doran’s Homemade Memories when looking for some dessert inspiration, I couldn’t resist making my very own version. Hers are made with amaretto, but I having experimented with a few different alcohol options, I actually prefer them without booze at all. Which is not something I usually say, believe me, but I’m such a chocoholic that I don’t want anything to detract from the chocolate taste. Basically just give me a big pile of molten chocolate and I’m happy. As always, use the best quality chocolate that you can afford, and enjoy every bite. This is the good stuff.

Chocolate Melt in the Middle Pudding // Amy Elizabeth  

Chocolate Puddle Puddings
Serves 4
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  1. 180g dark chocolate, broken into pieces
  2. 40g butter, softened
  3. 80g caster sugar
  4. 2 eggs, lightly beaten
  5. 1 tsp. vanilla extract
  6. pinch of salt
  7. 30g plain flour
  1. Place a baking tray in the oven and preheat to 200°C. Lightly grease four small ramekins with butter and place a circle of baking parchment into the bottom of each.
  2. Melt the chocolate in a bowl over a pan of simmering water. Remove from the heat and set aside to cool slightly.
  3. In a separate bowl, cream the butter and sugar together until pale and fluffy. Beat in the eggs until fully incorporated, then add the vanilla and salt.
  4. Sift in the flour and fold to combine. Gently mix in the melted chocolate until you have a smooth, thick batter.
  5. Divide the batter evenly between the ramekins. Remove the baking tray from the hot oven and place your puddings on it. Bake for 8–10 minutes until the puddings have risen slightly, and are firm to the touch.
  6. Turn out onto individual plates, removing the baking parchment and serve immediately.
  1. If you want to make them boozy, increase the flour by 30g and stir in 2 tbsp. of your chosen alcohol right at the end before pouring into the ramekin.
Adapted from Homemade Memories
Adapted from Homemade Memories
Amy Elizabeth
Chocolate Melt in the Middle Pudding // Amy Elizabeth

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Green Eggs & Ham from Student Eats by Rachel Phipps 

Like a lot of people, I imagine, I learnt to cook at University. I could definitely fend for myself before I left home, but it wasn’t until I had to make all my own meals that I started getting more interested in food and cooking. And, in fact, it wasn’t until I lived with my wonderful friend Emma in my third year, who is a fantastic cook and taught me a lot, that I started to experiment more and get a bit more adventurous in the kitchen. Some of my fondest University memories are of making meals together in that house, and it really sparked a love of cooking that I have carried with me ever since. (Remind me to tell you my actual fondest University memory some time; it involves teaching a celebrated feminist classicist to use a Dyson hand dryer…). 

Although not everyone is lucky enough to have an Emma to guide them through, University really is the perfect time to start getting comfortable in the kitchen – which is where Rachel‘s book comes in ever so handy. Student Eats is a collection of simple and delicious meals for students (unsurprisingly) and anyone who’s starting to find their way in the kitchen but needs a bit of inspiration and a helping hand. With Fresher’s Week coming up, it would make a great gift for the student in your life, or a handy addition to your cookbook shelf if you find yourself stuck for quick and easy meals in the week. 

In fact, it’s also a pretty useful book to have on hand when you’re a new mother and need some fast meals that you can whip up in the space of nap time. There’s actually a lot in common between new students and new mothers now I think about it… erratic sleeping patterns, not really having a clue what you’re doing, and reliance on takeaways to name but a few. So although I consider myself a rather competent cook, I’ve been reaching for this book to get some ideas for easy lunches – like this Green Eggs & Ham. It’s a delicious combination of parma ham, rocket, eggs and pesto, all piled on top of a toasted English muffin. Perfect for a brunch or lunch (or really any time if you’ve lost track of time due to sleep deprivation…). Not only is it pretty delicious, it’s also a filling meal that you can make without creating a whole lot of washing up – another thing that’s good for new parents and students alike. Student Eats is full of little gems like this one, and I know I’m going to be reaching for it for some inspiration a lot in the coming months! 

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My Symmetry Breakfast


If you hang around on Instagram much, you’ve probably seen the excellent Symmetry Breakfast account. Run by Michael Zee, who makes breakfasts for his partner Mark, @symmetrybreakfast is full of beautiful photos of two perfectly plated breakfasts side by side, with inspiration collected from around the world. That was about as much as I knew, when I picked up the Symmetry Breakfast cookbook a few weeks back; it had been on my wish list and was reduced on Amazon (I know, I know, Amazon is the devil) so I decided to treat myself and see if I could find some new brunch dishes to cook up in my new kitchen. Side note: how long will I refer to my kitchen as my new kitchen? I guess we’ll have to wait and see. 


With big glossy photos, stuffed full of interesting recipes for breakfasts from around the world, this is a beautiful cookbook. But it is also so much more than that. It’s a love letter, to Mark (the dedication in the front will make you cry), and also to food itself. Food is so much more than calories and nutrients, or even than flavours and textures and colours. It is nourishment for the body and soul, and this book will help you see breakfast in a whole new light. Not just as the most boring meal (for me) in the day, but as an opportunity for joy and connection. 


Michael woke up at 5am so that he could cook for Mark; the mornings were the only time they could spend together due to their other commitments, so he not only made these beautiful breakfasts for Instagram, but also for his partner. Food cooked with love is the greatest joy of all, and I do think you can tell the difference. This book, more than anything, was a reminder that any mealtime can be a chance to show that love to someone, and that it’s worth taking a bit of effort and care over. My symmetry breakfast is definitely not symmetrical (!) but it does, hopefully, embody some of the spirit of this book. I’m inspired to take the time over meals which feel like maybe they don’t matter in the grand scheme of things, because if it’s worth doing, it’s worth doing right. 

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