Sunday spoil: KitKat soft centre pudding

Soft-centred puddings are a must in anyone's dessert repertoire - they're quick and easy to make, satisfying to eat, and absolute crowd-pleasers.

Makes 6-8 desserts

You’ll need: 170g Dark Chocolate; 170g butter, salted; 125g sugar, castor; 190g eggs, whites, whipped to stiff peaks; 60g egg yolks; 100g KitKat Spread; 170g cake flour, sifted.

How to:

Butter the moulds and dust with cocoa powder. Refrigerate.

Melt the butter and chocolate over a double boiler until completely melted.

Beat the eggs, yolks, and castor sugar together until pale and thick.

Add the KitKat spread and mix well.

Slowly pour in the melted butter and chocolate mixture.

Fold in the flour and place the mixture into a piping bag.

Pipe the mixture halfway up the moulds, place a dark chocolate disc into the centre- and pipe the remaining half of the moulds.

Refrigerate until service.

Bake at 180°C for three minutes.

Recipe and image by 

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