Rich white chocolate taste and a gooey middle give Molten White Chocolate Pudding a spoonable texture that keeps each spoonful indulgent.
My husband doesn’t like chocolate. Or so he claims. That’s not completely true though. He doesn’t like milk or dark chocolate, but he absolutely adores white chocolate.
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.
Why We Love White Chocolate Pudding
- Warm pudding holds its shape long enough to serve without rushing to the table.
- Even when served plain, the pudding still feels complete and satisfying on its own.
- Mild sweetness works well with fruit and keeps the pudding from tasting too sweet.
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 2: Add the chopped butter and microwave for 10 seconds. When the butter has completely melted, mix well and set the mixture aside to cool slightly.
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 5: Sift in the flour and mix well.
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.
Step 8: Remove from the oven and leave to rest for 5 minutes before gently unmoulding the puddings.
Step 9: Dust with icing sugar and serve immediately while warm, or they will dry out.
Frequently Asked Questions
Milk or dark chocolate can be used, but the pudding will taste richer and less sweet, and the centre may set a little more firmly.
Yes, but ceramic ramekins may need a little extra greasing and sometimes an extra minute in the oven, depending on thickness.
The edges should look set and lightly firm, while the centre still feels soft and slightly wobbly when the mould is gently moved.
A sprinkle of icing sugar, some shaved white chocolate, or lightly toasted nuts gives the pudding a finished look and extra texture.
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.
Molten White Chocolate Pudding Recipe
Rich white chocolate taste and a gooey middle give Molten White Chocolate Pudding a spoonable texture that keeps each spoonful indulgent.
Ingredients
- 200 g – 7 oz white chocolate
- 250 ml – 1 cup condensed milk
- 80 g – ⅔ cup flour
- 100 g – 7 tbsp butter – chopped
- 1 egg
- icing sugar
Instructions
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Melt the white chocolate in the microwave.
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Add the chopped butter and microwave for 10 seconds. When the butter has completely melted, mix well and set the mixture aside to cool slightly.
-
Beat the egg with an electric mixer, then mix in the condensed milk.
-
Add the white chocolate and butter mixture and mix until well combined.
-
Sift in the flour and mix well.
-
Grease the moulds and coat them lightly with flour. Pour in the batter, leaving about 1 cm – ½ inch from the top.
-
Bake in a preheated oven at 180°C – 355°F (fan forced) for 18 minutes.
-
Remove from the oven and leave to rest for 5 minutes before gently unmoulding the puddings.
-
Dust with icing sugar and serve immediately while warm, or they will dry out.
Recipe Notes
This recipe worked well in my oven, but it’s worth baking one pudding first to find the right timing for yours. Even a small amount of overbaking will set the centre and you’ll lose the molten effect.
Can these be made ahead and frozen/ refrigerated?
Can they be frozen and cooked for an occasion?
What a great idea! Nvr thought of it before and it looks amazingly delicious!
Any Eggless version ?
Hi, i want to try this recipe but we dont have “condensed milk” in turkey. can i use just milk and sugar? or what can i use?
Sorry for the delay! You can actually make your own condensed milk buy boiling 1 liter of milk with 400 grams of sugar for 20 minutes (stir frequently). Then put the fore off and add a pinch of soda bicarbonate and mix well. Let it cool down completely before using it. I will put up the recipe on the blog too. 🙂
not important. thank you so much. i will try it as soon as possible! 🙂
what size mould do you use
Hi! I use a 1/2 cup mould.
I had never seen the white chocolate version of these. What beauties, they look delicious.
Yum I love white chocolate!
So happy to see Whittakers! Best chocolate. Even in baking it is just brilliant. Will try these next time I have company to impress!
Manu, Been ridiculously ages since I’ve popped in and what an incredible sweet treat. Your family must be in white chocolate heaven here! Perfect.
I love white chocolate. this sounds delicious!
What a delicious recipe! I love the flowing white chocolates photos, so yummy looking! congrats to the winner:D
I love this take on molten choc cake… I have never done the white chocolate version, but I bet I will like it even more than the “regular” type
(been enjoying your e-book!)