Chocolate Caramel Puddings

Lynnda Cloutier


A sort of mini lava cake with caramel filling.


★★★★★ 1 vote



  • ·
    1/2 cup butter
  • ·
    1/2 cup superfine sugar
  • ·
    2 large eggs
  • ·
    1 1/4 cups self rising flour
  • ·
    1/2 cup sour cream
  • ·
    2 t. unsweetened cocoa powder
  • ·
    12 rolos (soft, chewy chocolate flavored caramel candies)
  • ·
    unsweetened cocoa powder, to dust.
  • ·
    whipped cream or ice cream to serve

How to Make Chocolate Caramel Puddings


  1. Preheat oven to 350. Oil 6 individual pudding molds. Dust the inside of each with cocoa. Beat the butter and sugar with mixer on high speed until pale and creamy. Add the eggs one at a time, beating until just combined between each addition. Fold in half the flour followed by the sour cream. Finally fold in the remaining flour and the cocoa. Half fill each mold with batter and put two chocolate in the center of each one. Top with the remaining batter. Bake until springy to the touch, 30 to 40 minutes. Let the puddings cool for a few minutes before inverting. Dust with cocoa and serve hot with cream or ice cream. Serves 6
    The Golden Book of Chocolate

Printable Recipe Card

About Chocolate Caramel Puddings

Course/Dish: Cakes

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