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Paul Hollywood’s Molten Puddings

These individual chocolate puddings have a melty peanut-butter centre. Impressive to serve and so easy to make.  

Makes: 6

Hands on time: 20 minutes

Bake time: 12 minutes

Skill level: Easy

2–3 tbsp cocoa powder, for dusting 

165g 70% dark chocolate 

165g unsalted butter 

3 eggs 

3 egg yolks 

85g caster sugar 

2 tbsp plain flour 

6 heaped tsp smooth peanut butter

You will also need: 

6 individual pudding moulds, greased with butter

Large baking tray

Step 1 – Heat the oven to 200°C/180°C fan/400°F/Gas 6. Grease six individual pudding moulds with butter and dust the insides with cocoa powder.

Step 2 – Melt the chocolate and butter together in a bowl suspended over a pan of barely simmering water. Remove from the heat and leave to cool slightly.

Step 3 – Whisk the eggs, egg yolks and caster sugar together in a large bowl, until thick and mousse like.

Step 4 – Carefully fold the cooled melted chocolate and butter into the egg and sugar mixture. Finally sift the flour over the top and fold in, taking care not to knock the air out of the mixture.

Step 5 – Divide two thirds of the mixture equally between the six prepared moulds (it will fill them about halfway). Spoon a heaped teaspoon of peanut butter into the middle of each mould and spoon over equal amounts of the remaining chocolate mixture.

Step 6 – Place the puddings on the baking tray and bake for 812 minutes, until the puddings are risen but not cracked. They should still have a slight wobble. Turn out and serve immediately.