Molten White Chocolate Pudding

So when I came across these little molten puddings, I knew straight away I’d found a recipe that would really please him. My kids and I don’t have any issues with chocolate of any kind, so this was one of those desserts everyone loved without compromise.

They taste as good as they look, or maybe they look as good as they taste. You can decide. What makes them even better is how quick and easy they are to make, which is always a win in my kitchen.

The only thing you really need to watch is the oven temperature and baking time. This part matters if you want that molten centre. Leave them in too long, and you’ll end up with a normal, though still delicious, cake. Take them out too early, and you won’t even be able to unmould them. Serve them warm for the best result.

Key Ingredients for Molten White Chocolate Pudding

White Chocolate

Brings sweetness and gives the pudding its soft, creamy structure. The cocoa butter melts smoothly and sets gently in the oven, helping the centre stay molten. Go for good-quality white chocolate bars rather than chips, which don’t melt as evenly and can taste flat once baked.

Condensed Milk

Adds sweetness and keeps the batter moist and thick. It helps the pudding stay soft inside without needing extra eggs. Full-fat condensed milk works best, as lighter versions can thin the mixture too much.

Butter

Gives richness and helps the chocolate melt into a smooth mixture. Butter also keeps the pudding tender and helps it release from the moulds when they’re well greased. Unsalted butter is a good choice, so the sweetness stays balanced.

Find the complete list with measurements in the recipe card below.

How to Make Molten White Chocolate Pudding

Step 1: Melt the white chocolate in the microwave.

Step 3: Beat the egg with an electric mixer, then mix in the condensed milk.

Step 4: Add the white chocolate and butter mixture and mix until well combined.

Step 6: Grease the moulds and coat them lightly with flour. Pour in the batter, leaving about 1 cm – ½ inch from the top.

Step 7: Bake in a preheated oven at 180°C – 355°F (fan forced) for 18 minutes.

Extra Help from the Kitchen

Use the Middle Oven Shelf – Baking the puddings on the centre rack helps heat circulate evenly, reducing the risk of a cooked top with an underdone edge or vice versa.

Avoid Overmixing After Flour – Mix only until the batter looks smooth to keep the texture soft and prevent the puddings from setting too firmly.

Fill Moulds Evenly – Portion the batter carefully so each pudding bakes consistently, which helps avoid uneven centres.

Wipe the Mould Rims – Clean the edges before baking to stop baked-on batter from catching and tearing the puddings when turning them out.

Dust with Icing Sugar Just Before Serving – Sprinkle the sugar at the last moment to keep it from dissolving on the warm surface and losing its finish.

Variations and Twists

Add Coconut and Almond – Stir 1 tablespoon shredded coconut and ½ teaspoon almond extract into the mixture before baking for a subtle nutty note alongside the white chocolate.

Serve with Warm Berry Sauce – Spoon a simple warm berry sauce over the baked puddings at serving time to balance the sweetness. Keep the sauce on the outside, as berries in the batter can cause sticking or early splitting.

Top with Toasted Coconut Flakes – Sprinkle lightly toasted coconut flakes over the puddings just before serving to add a bit of texture and flavour.

Mix in a Splash of Rum or Liqueur – Whisk 1–2 teaspoons of rum, orange liqueur, or amaretto into the egg and condensed milk for a gentle flavour twist. Using more can thin the batter and stop the puddings from setting properly.

Storage and Shelf Life

Store baked puddings in an airtight container in the fridge for up to 2–3 days. The texture will firm up once chilled, so the centre will no longer be molten.

Unbaked batter can be kept in the fridge for up to 12 hours in the filled moulds; bring to room temperature before baking. Freezing is possible if needed. Pour the batter into a freezer-safe container or freeze directly in the moulds for up to 1 month.

Reheat baked puddings in a 160°C – 320°F oven for 5–6 minutes, keeping in mind the centre will be set rather than runny.