Baked Honey Chocolate Pudding

A dinner party favourite, this warm sponge oozes chocolate from the centre and is perfectly complimented by cooling yoghurt.


Serves 8
4 FAGE Total 0% Split Pot with Honey
200g dark chocolate, 75% cocoa solids
200g butter, diced
110g golden caster sugar
4 egg yolks
4 large eggs
60g plain flour, sieved

Serves 8
  1. Preheat the oven to 180°C / 350°F / Gas Mark 4.
  2. Prepare eight ramekin dishes by thoroughly buttering the inside and dusting with flour. Place a disc of greaseproof paper in the bottom of each ramekin.
  3. Melt the chocolate, honey from one of the split pots, and butter together over a pan of water.
  4. Whisk the sugar, egg yolks and eggs until the mixture forms soft peaks.
  5. Fold the chocolate mix into the egg mix, then fold in the flour.
  6. Pour into ramekins and bake in the centre of the oven for seven minutes or until the puddings have risen above the ramekins. Allow to rest in a warm place for 2 minutes.
  7. To serve, turn out onto the centre of a plate with a generous spoonful of Total Yoghurt. Drizzle with the remaining honey.