Little chocolate puddings with chocolate custard
Chef DefneKitchen Studio chef · October 17, 2026Light cocoa sponge puddings baked in a muffin tin and served in a pool of hot custard stirred with melted dark chocolate.
Calories are an AI estimate, for information only.
Ingredients · 9
6 servingsTap what you already have; add the rest to your list in the app with one tap.
- Cocoa powder1 tbsp
- Self-raising flour100 g
- Bicarbonate of soda½ tsp
- Golden caster sugar50 g
- Milk100 ml
- Egg1
- Sunflower oilExtra for greasing2 tbsp
- Custard pots2
- Dark chocolateChopped25 g
Method · 3 steps
- 1
Preheat the oven to 160°C (140°C fan). Lightly oil 6 holes in a muffin tray. Sieve the cocoa into a big bowl, add the other dry ingredients and mix, then make a hollow in the middle.
- 2
Beat together the milk, egg and oil in a jug and pour into the hollow, then stir quickly into a batter. Spoon into the tray and bake for 15 mins, until risen and springy when pressed.
- 3
Warm the custard in the microwave following the pack, or in a saucepan, then stir in the chopped chocolate until smooth. Turn the puddings out into bowls and spoon the custard over them.
