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Ingredients

Melted butter, to grease
250g butter, at room temperature
255g (1 1/4 cups, firmly packed) brown sugar
1 teaspoon vanilla extract
4 eggs
150g (1 cup) plain flour
50g (1/2 cup) NESTLÉ BAKERS' CHOICE Cocoa
60ml (1/4 cup) milk
6 Lindt Lindor 70% cocoa dark chocolate balls
Cocoa powder, extra, to dust
Vanilla ice-cream, to serve

Method

Step 1 Preheat oven to 200°C. Brush six 250ml (1-cup) capacity pudding moulds with melted butter to lightly grease. Line the bases with non-stick baking paper.
Step 2 Use an electric beater to beat together the butter, sugar and vanilla in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until just combined. Use a large metal spoon to fold in the flour, cocoa powder and milk until just combined.
Step 3 Spoon two-thirds of mixture among prepared moulds. Place a chocolate ball in the centre of each mould. Spoon the remaining mixture over the chocolate balls to cover and smooth the surfaces.
Step 4 Place moulds on a baking tray. Bake in oven for 20-22 minutes or until just set. Set aside for 10 minutes before turning onto serving plates. Dust with extra cocoa powder and serve immediately with ice-cream, if desired.

Chocolate surprise puddings

How to make Chocolate surprise puddings

Ingredients

Method