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Rich Chocolate Pudding with Caramel Rum Sauce

Recipes for Home and Restaurant

by Nadine Lloyd

Rich Chocolate Pudding with Caramel Rum Sauce Recipe by Nadine Lloyd


(Serves 4)

  • 2 eggs

  • 100g (3.5oz) butter – melted

  • 235g (0.5lb) dark chocolate

  • ½ cup plain flour

  • 2 tablespoons dark rum

  • 4 tablespoons dark choc chips


  • 1 cups caster sugar

  • ⅔ cup brown sugar

  • 300ml (0.6pt) thickened cream

  • 2 tablespoons dark rum


Preheat the oven to 150°C. (302°F)

Lightly grease 4 ramekins and set aside.

In a jug, whisk the eggs and melted butter together until just combined.

In a double boiler, melt the chocolate over medium heat.

Pour the melted chocolate into a medium-sized bowl, then add the flour.

Whisk until combined.

Gradually add the egg/butter mixture, and then the rum.

Continue whisking until well combined.

Half-fill each ramekin with the chocolate mixture.

Add a tablespoon of choc chips into the centre of the mixture.

Continue filling the ramekins with the remaining chocolate mixture.

Bake for 15 minutes, or until the tops of the puddings spring back when compressed. 

Remove from the oven and set aside to cool.


Add the caster sugar to a small saucepan. 

Stir, over low heat, until melted and golden brown.

Add the brown sugar and cream.

Stir until well combined.

Turn the heat up to medium-high and bring to the boil.

Once boiling, reduce the heat down to medium and continue boiling, without stirring, until the mixture thickens and darkens.

Remove from the heat and stir in the rum.

Pour the hot sauce over the chocolate pudding before serving.

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