Recipes Dessert Recipes Puddings Melt in the Middle Salted Caramel Pudding Back to Puddings Melt in the Middle Salted Caramel Pudding Total Time 32m Prep Time 20m Bake Time 12m Serves 6 Skill Level Intermediate 5 Reviews 5 star rating Share We’ve got the perfect indulgent recipe for a melt in the middle pudding. A soft chocolate sponge filled with indulgent warm, gooey salted caramel made with the finest Billington’s unrefined sugar. This bake has the real mmmmm factor when you take a bite. You can freeze your unbaked puds and simply bake straight from the freezer which is perfect if you’re after a quick-mid week dessert for the family. Method Begin by making the caramel. In a saucepan place the butter, sugar, condensed milk, Dulce De Leche and sea salt. Heat all of the ingredients until the butter has melted. 100g Unsalted Butter (Softened) 100g Billington's Unrefined Light Muscovado Sugar 397ml Condensed Milk 397ml Dulce De Leche 1 tsp Sea Salt Pour the caramel into a bowl and place in the fridge to chill and thicken for a few hours. To make the chocolate sponges; preheat your oven to 200ºC/180ºC fan/Gas 6. Grease 6 175ml/6oz dariole moulds generously with butter Melt the butter and chocolate in a large bowl over a pan of simmering water. Stir in the vanilla and set aside to cool. Top Tip: How to Melt Chocolate How to Melt Chocolate Find out more We show you the quickest and easiest way to melt chocolate without burning it. 150g Unsalted Butter (Softened) 150g Dark Chocolate 2 tsp Nielsen Massey Vanilla Extract Whisk the eggs, egg yolk and sugar until pale and very thick. 3 Large Free Range Egg(s) 3 Free Range Large Egg Yolk(s) 150g Billington's Unrefined Golden Caster Sugar Gently fold the flour into the mixture. 150g Plain White Flour Gently fold in the chocolate mixture until completely one colour. Divide the batter between the prepared moulds, keep aside a couple of spoonfuls of mixture for each of the puddings. Using the back of a teaspoon, make a well into the centre of the pudding and spoon a little of the caramel mixture into the pudding. Top with the remaining chocolate batter to seal the caramel inside. Repeat for each of the puddings. Bake in the preheated oven for 12 minutes or 15 minutes if you are baking straight from frozen. Remove from the oven and rest for 40 seconds before turning out the puddings onto individual plates. Serve immediately with pouring cream or drizzle with extra leftover caramel to make it even more indulgent. If you love this recipe why not try our peanut butter melt in the middle pudding next. Let's Bake The easiest way to follow a recipe Christmas Comfort Food Desserts for Two Easter Father's Day Mother's Day Party Recipes Valentine's Day Reviews 13 December 2020 5 star rating Hi there, this looks gorgeous and want to try but wonder if it is possible to make as a large pudding? If so, what are the timings, etc? Thanks and Merry Christmas! Ruth Grant______________________________________________Hello,I see no reason why this wouldn't work. We do a similar large pudding, so I would recommend using the timings from this recipe.https://www.bakingmad.com/recipe/terry-s-chocolate-orange-melt-in-the-middle-puddinHappy Baking! 20 October 2020 5 star rating Hi these look amazing thinking of having them as an alternative to Christmas pudding can you tell me at what stage do you freeze them many thanks Michelle_______________________________________________Hello,You would freeze them after step 9, so that when you are ready to bake you can bake them straight from the freezer.Happy Baking! 16 September 2020 4 star rating Looks great! Can't wait to try it but I'm already frustrated that the ingredients list doesn't include the powder that is dusted over the finished creation. What is it please?________________________________________________Hello,That is cocoa powder,Happy Baking! 06 September 2020 5 star rating A real showstopper! Lovely chocolate sponge with lots of molten salted caramel.The recipe makes a lot of salted caramel - I made another 6 puddings and put them in the freezer. Timings for cooking are spot on. 11 August 2020 5 star rating Absolutely AMAZING LOVED IT !!! X Leave Your Thoughts Your Rating 5 stars4 stars3 stars2 stars1 star Email Your Review Ingredients Metric For the Sponge 150g Unsalted Butter (Softened) 150g Dark Chocolate 2 tsp Nielsen Massey Vanilla Extract Vanilla extract is a superior flavouring ingredient, derived solely from the vanilla pod by soaking it in alcohol and water. Only vanilla extract has the true flavour and aroma of vanilla pods, producing a fuller, richer taste which will transform the taste of any recipe. Vanilla is also a flavour enhancer so will work with other ingredients and flavours in a recipe to give amazing results! It is a versatile ingredient which can be used in both sweet and savoury dishes, try it in your cakes, cupcakes and buttercream. We always recommend using an extract rather than essence when baking. Our favourite extract is Nielsen-Massey, it gives consistently great results, the vanilla pods are hand picked in the finest growing regions of Mexico, Tahiti and Madagascar and enter a cold extraction process to extract the vanilla from the pod whilst still preserving over 300 flavour compounds. 3 Large Free Range Egg(s) 3 Free Range Large Egg Yolk(s) 150g Billington's Unrefined Golden Caster Sugar This is the highest quality caster sugar available and is a great natural alternative to refined caster sugar. It has a warm golden colour from its unrefined nature and is fine grained with a subtle buttery taste, making it perfect for deliciously light sponges, shortbread and macaroons. 150g Plain White Flour For the Salted Caramel 100g Unsalted Butter (Softened) 100g Billington's Unrefined Light Muscovado Sugar 397ml Condensed Milk 397ml Dulce De Leche 1 tsp Sea Salt Utensils X6 175ml/6oz Dariole (Pudding) Moulds Bowl Whisk Small Saucepan