Chocolate and salted caramel molten puddings
If you didn't think melt in the middle chocolate puds could get any better, think again - these salted caramel numbers will really hit the spot.
Equipment and preparation: for this recipe you will need four individual pudding moulds (175ml/6fl oz), a hand held mixer, a small pallet knife and a cook's thermometer.
To prepare the pudding moulds
For the salted caramel
For the puddings
- 55g/2oz butter, unsalted
- 100g/3½oz dark chocolate (minimum 70% cocoa solids), broken into pieces
- 30g/1oz plain flour, sieved
- 3 large free-range eggs
- 30g/1oz caster sugar
- 35g/1¼oz dark muscovado sugar
- pinch salt