Hot chocolate and salted caramel pots

Indulge yourself with this deliciously warming salted caramel and hot chocolate pudding – perfect for a cosy night in.

Chocolate and caramel pudding

Preparation time: 10 minutes plus 3 minutes standing time
Cooking time: 12 minutes
Serves: 2


  • 75g caramel dipping sauce
  • Quarter tsp sea salt
  • 75g 70% plain chocolate, broken into pieces
  • 25g butter
  • 2 free range eggs
  • 40g caster sugar
  • Quarter tsp vanilla bean paste 
  • 25g plain flour
  • Cocoa powder, for dusting


  1. Preheat the oven to 200°C, gas mark 6. Divide the caramel evenly between 2 x 325ml ovenproof dishes and sprinkle with the salt.
  2. Place the chocolate and butter into a small, heavy-based saucepan and melt over a very low heat, keeping a close eye on it to prevent it from burning. Remove from the heat and leave to cool slightly.
  3. Place the eggs, sugar, and vanilla into an electric mixer and whisk for 8-10 minutes until thick and doubled in size. Fold the cool – but still liquid – chocolate into the egg mixture followed by the flour. Spoon the mixture over the caramel and level it to ensure all the caramel is covered.
  4. Bake in the oven for 12 minutes until risen and just starting to set in the centre. Remove from the oven and leave to rest for 3 minutes, then dust with cocoa powder and serve with vanilla ice cream.

Recipe provided by Waitrose, for more cooking inspiration visit their recipe pages.

Last modified: June 10, 2021

Written by 8:37 am Recipes