Chocolate & Salted Caramel Pudding

  • 45 mins
  • Serves 6
  • Easy-Medium

A warm dessert of chocolate with a decadent sauce of salted caramel, and with no more effort than it takes to boil a kettle.

With the use of St Helens Farm butter and milk to add extra indulgence to this pudding, it’s easy to see why this is a favourite!

I’m not saying what happens to make this saucy pudding is magical, but it starts out as one thing, and is lifted out of the oven as something different, so maybe mystical things do happen!


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  1. Heat the oven to 170c. Use St Helens Farm butter to grease a 1.5 litre oven proof dish.
  2. Place 25g of cocoa powder into a bowl and 100g of the caster sugar into a bowl and mix it together. Set the bowl aside until needed.
  3. In a separate bowl, whisk together the melted butter, the milk, vanilla extract and the egg. Pour the milk mixture into the cocoa and sugar mixture, and stir together until all combined. Sift the flour, add it to the bowl and fold it in – but don’t over mix.
  4. Put the caramel into another bowl and add the sea salt, mix it together really well. Place the salted caramel in the bottom of the prepared oven proof bowl and roughly level it out. Pour the chocolate batter mixture over the caramel and level it out.
  5. Place 200g caster sugar and 50g cocoa into a separate bowl and combine it all together – Making sure there are no clumps. Sprinkle this mixture, evenly, over the top of the pudding mixture.
  6. Drizzle the boiling water, over the back of a large spoon, to cover the whole of the pudding. Place the dish onto an oven proof tray and place it into the hot oven to bake for 50-55 minutes until the top is just firm. Before serving, let it stand for 10 - 12 minutes to cool slightly and set up a little, before serving.