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Chocolate Molten Pots and Chocolate Fig Pudding

Chocolate Molten Pots and Chocolate Fig Pudding from The Art of Eating Well by Melissa and Jasmine Hemsley.

From the book


These pots of molten chocolate are gooey in the middle, fluffy on the outside and so simple to make. Mix them up in 5 minutes, pop into the oven for 10 and by the time you have finished licking the spoon and mixing bowl, there won’t be much left to wash up. Alternatively, you can double the mixture to make one big Chocolate Fig Pudding. The rich chocolate and gooey baked figs are a heavenly combination, particularly when served with a dollop of Mango Cashew Cream (find recipe on page 30 of The Art of Eating Well).

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For the molten pots:
75g coconut oil
4 tbsp cacao powder
4 tbsp date syrup or 3 1/2 tbsp maple syrup
1 tsp vanilla extract
1/4 tsp bicarbonate of soda
3 eggs
sea salt
a few drops of stevia, to sweeten (optional)
For the Chocolate Fig Pudding:
7-8 fresh figs (we love Bursa figs)

Essential kit

You will need five 7 cm-round ceramic or glass ramekins or 24-cm round oven dish.


Preheat the oven to fan 180°C/Gas mark 6.

To make Chocolate Molten Pots, melt the coconut oil in a small saucepan over a medium heat, then set aside.

Add the cacao powder, a tiny pinch of salt, date or maple syrup, vanilla and bicarbonate of soda and mix well.

Beat the eggs in a separate bowl, then whisk in the chocolate mixture. It will thicken from the residual heat to a gloopy custard.Taste and add a few drops of stevia, if needed.

Spoon or pour the chocolate mixture into five 7 cm-round ceramic or glass ramekins, leaving at least 5 mm clear from the top.

Place the ramekins on a tray and bake in the oven for about 10 minutes. It’s important to keep an eye on them as they approach the 10-minute mark (don’t open the oven but look through the glass of the oven door).

The chocolate pots are ready when they have just risen to a dome, but are still very wobbly when you shake the tray.They will continue to cook, so serve them immediately!

You can make these in advance. Just chill them, then cook from cold, remembering to allow extra time in the oven, or freeze them individually and cook for about 20 minutes from frozen for a quick pudding.

To make Chocolate Fig Pudding, make double the quantity of Chocolate Molten Pot batter, following steps 1−4.

Cut the stalks from the figs, then cut a shallow cross about 3cm deep in the cut side of each fig. Gently squeeze the figs so that the cross opens then arrange them evenly across the bottom of a 24-cm round oven dish, with the cut side facing upwards.

Pour the chocolate batter around the figs, making sure the batter only reaches halfway up the sides of the figs.(If you have too much mixture for the dish, pour the rest into ramekins and bake as Chocolate Molten Pots.)

Bake the pudding for about 20 minutes or until the top has risen and is set, but slighlty wobbles in the middle. Serve hot with Mango Cashew Cream (page 30 of The Art of Eating Well).

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From the book: The Art of Eating Well

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