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A Cup of Tea and Cake’s Maple Caramel Chocolate Puddings
Desserts / Bakes and Sweet Treats / Influencer / Puddings
Ingredients
For the maple caramel
- 115 ml water
- 250 g maple sugar
- 230 ml double cream
- 45 g salted butter
For the chocolate puddings
- 125 g unsalted butter plus extra for greasing your ramekins
- 2 tbsp cocoa powder
- 150 g dark chocolate, broken into squares
- 75 g maple sugar
- 3 large eggs
- 90 ml dry stout
- 50 g plain flour
To finish
- Clotted cream
- Drizzle of pure Canadian maple syrup (preferably dark syrup for its robust taste)
Method
To make the caramel
- In a saucepan, combine the maple sugar and water, stirring with a wooden spoon.
- Place the saucepan on a low heat and let the sugar dissolve for 3-5 minutes without stirring.
- Increase heat to medium and bring the mixture to a simmer, still without stirring, watching closely as it changes colour to a golden amber. Remove from the heat promptly to avoid burning.
- Carefully pour in half the cream, stirring as the mixture foams. Add the remaining cream and butter, stirring until the caramel colour is consistent.
- Pour the caramel into a heatproof dish and allow to cool for 20 minutes. Cover with plastic wrap and refrigerate overnight to firm up.
To make the chocolate puddings
- Preheat the oven to 200C/180C fan/350F then grease 4 large ramekins with butter. Dust the insides with cocoa powder and tip out the excess, ensuring the sides and bottoms are completely coated. Place on a baking tray until needed.
- Melt the unsalted butter and dark chocolate together in a heatproof bowl set over a pan of hot water (bain-marie), stirring until smooth. Set aside to cool.
- In a large bowl, beat the maple sugar, eggs and dry stout with electric beaters for 6-7 minutes until pale, frothy and thick.
- Fold the cooled chocolate mixture into the eggs, then sift in the flour, and fold to combine.
- Spoon the mixture into the ramekins half full, add a teaspoon of the maple caramel in the centre, then top up with more chocolate mixture until ramekins are two-thirds full, leaving space for rising. Chill in the fridge for 1 hour to firm.
- Bake for about 15 minutes until the tops are set but the centres still wobble.
- Serve the puddings straight from the oven, either in their moulds or use a palette knife to carefully loosen the edges and invert to release.
- Top with clotted cream and a generous drizzle of maple syrup.
These maple caramel chocolate puddings are absolutely fantastic for dinner parties, a quick dessert or for when those cravings call. The puddings themselves are made with delicious caramel-like maple sugar, dark chocolate and dry stout for a rich and full flavour. They’re also crammed with a surprise centre of homemade maple caramel, which creates the perfect lava melt in the middle pot when served straight from the oven.
These puddings can be made ahead of time, then kept in the fridge for up to a day. When ready, remove from the fridge, bake and serve. They can also be frozen for up to a month. When cooking from frozen, the puddings will need an extra 10–15 minutes in the oven.
If you like the look of these chocolate puddings, make sure to explore the rest of our recipes with maple syrup.
The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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