Five-Minute Chocolate Pudding With Salted Caramel

This month, we’re excited to feature rich chocolate desserts, starting with these insanely easy pudding cups from Sam of Drizzle and Dip. Here’s how to whip them up in less than five minutes…

Easy Chocolate Pudding With Salted Caramel
by Sam Linsell of Drizzle & Dip

This is a fabulous recipe for when you want to whip up a chocolate dessert in minutes. It hovers between pudding and cake and is made up entirely from pantry ingredients. The caramel is optional but adds a lovely textural element to the dish and is a delicious surprise to discover as you dig your way in. This is best served with fresh cream or ice cream and is posh enough to serve to guests.

Chocolate Pudding With Salted Caramel

Recipe: Chocolate Pudding With Salted Caramel
Serves 2

You’ll need:

1 tsp good quality instant coffee granules
3 tbsp milk
4 tbsp self-raising flour (or, 1/4 cup all-purpose flour, 1/4 teaspoon baking powder, 1/8 tsp of salt)
4 tbsp brown sugar
3 tbsp cocoa powder
1/4 tsp salt
1 egg, beaten
1 tbsp sunflower oil
1/2 tsp vanilla extract
2-4 tsp ready-made caramel, like dulce de leche, with a pinch of salt
Fresh cream or ice-cream to serve (optional)

Dissolve the coffee granules in the milk. Then add all the ingredients except the caramel and pinch of salt, and mix them together in a bowl by hand until well combined.

Divide the mixture evenly between 2 small bowls, teacups or ramekins.

Drop 1 to 2 teaspoons of caramel into the middle of each pudding. It will settle down towards the bottom of each.

Microwave each individually on full power for 45 seconds. At this stage the pudding will be firm but still a bit gooey in the middle. If it’s undercooked or gooey (all microwaves are different), simply microwave for a few more seconds until you are happy with the degree of firmness.

Easy chocolate Pudding With Salted Caramel

Thank you so much, Sam!

P.S. More recipes, including chocolate pot de crème and chocolate peanut butter fudge.

(Recipe and photos by Sam Linsell. Thanks to Stella Blackmon for helping with this series.)