Go Back
–+ servings
Print
Individual white chocolate pudding served warm on a plate, dusted with icing sugar.

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.

Course: Dessert
Cuisine: International
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Servings: 5
Author: Recipe adapted from Giallo Zafferano

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

  1. Melt the white chocolate in the microwave.

  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.
  3. Beat the egg with an electric mixer, then mix in the condensed milk.
  4. Add the white chocolate and butter mixture and mix until well combined.
  5. Sift in the flour and mix well.
  6. Grease the moulds and coat them lightly with flour. Pour in the batter, leaving about 1 cm – ½ inch from the top.
  7. Bake in a preheated oven at 180°C – 355°F (fan forced) for 18 minutes.
  8. Remove from the oven and leave to rest for 5 minutes before gently unmoulding the puddings.
  9. 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.