Dieters, look away now. These moreish molten caramel puddings are the ultimate embodiment of a decadent dessert
Made with lashings of caramel, caster sugar and rich double cream, try Gizzi Erskine’s recipe for the ultimate sweet tooth’s treat.
For the caramel:
• 150g caster sugar
• 65g butter, diced
• 100ml double cream
• 1 tsp sea salt flakes
For the puddings:
• 150g unsalted butter, plus extra for greasing
• 1 tbsp rice flour, for dusting
• 160g good-quality chocolate
• 8 tbsp cocoa powder
• Small pinch of sea salt flakes
• 4 free-range eggs
• 200g caster sugar
• 3 tbsp maple syrup
• 1 tsp vanilla extract
• 3 tbsp double cream
• Crème fraîche, to serve
1 Butter 6 medium ramekins (or a 5 x 11cm baking dish) then dust with rice flour. To make the caramel, melt the sugar with a splash of water in a saucepan over a medium heat until it is a light golden colour.
2 Whisk in the butter, then the double cream, and finally the salt. Pour the caramel about 1cm deep into the base of prepared ramekins or dish, then refrigerate for 20 minutes to set. Reserve any caramel leftover for serving.
3 When the caramel has almost set, start making the chocolate pudding. Preheat the oven to 140°C. Melt together the butter, chocolate, cocoa powder and salt in a heatproof bowl over a bain-marie, stirring until smooth. In a separate bowl, beat the eggs and sugar together until light and well creamed.
4 Beat in the maple syrup, vanilla extract and double cream, then pour in the chocolate mixture and mix well.
5 Pour on top of the set caramel and bake for 25–30 minutes, or until puffed up and set on top but still with a slight wobble in the very centre. Remove from the oven and leave to sit for 5 minutes. Serve with a dollop of crème fraîche and any leftover caramel.
Recipe from ‘Gizzi’s Healthy Appetite’ by Gizzi Erskine, published by Mitchell Beazley RRP £25