Gooey caramel

One of my all time favourite desserts is Nigella’s Molten Chocolate Babycakes. I wanted to play with this recipe and come up with a caramel version.

The salt quantity below is based on using fine salt flakes, if you are using regular table salt you will need to reduce the amount you include – adjust to taste but start off cautiously.

Babycakes are best cooked to order just before you are ready to serve. The original chocolate and these caramel puddings can be frozen before cooking (if you happen to have any such thing as extras), so that you have them on standby for emergencies. You will just need to add a couple of extra minutes to the cooking time if cooking straight from the freezer. You also may need to play with the cooking times depending on your oven, you want a cooked pudding that will turn out of its mould intact but retaining its gooey centre. Delicious with whipped cream or ice-cream.

What I was cooking this time last year: Pumpkin Cannelloni

Salted Caramel Babycakes

* This recipe was adapted from a Molten Chocolate Babycakes recipe by Nigella Lawson. I have modified and adapted it to come up with the below reincarnation.

Serves 6


  • 50g butter, softened
  • 350g white chocolate
  • 150g brown sugar
  • 4 large eggs
  • 1/2 teaspoon salt flakes
  • 1 teaspoon vanilla extract
  • 50g plain flour
  • Cooking oil spray to grease your cake tin


  • Add the white chocolate and brown sugar to a large bowl.

White chocolate and brown sugar

  • Suspend the bowl over a saucepan of hot water and gently heat until the chocolate is melted and everything is combined. Allow the chocolate to cool slightly.
  • Add the butter, vanilla, eggs, salt and plain flour to your food processor bowl. Blend until combined.

Cake ingredients

  • Add the chocolate sugar mixture to the food processor and blend until combined.
  • Spray 6 moulds with cooking spray, and you may want to line the bottom of each mould with a disc of grease-proof paper cut to size.
  • Divide the batter between the 6 moulds.

Caramel pudding

  • When ready to cook, pre-heat the oven on to 200°C.
  • Cook your baby cake(s) for 12 – 15 minutes.


  • Remove from the oven, run a knife around the outside of the cakes to loosen from the mould, then tip out onto small plates or shallow bowls.
  • Serve with whipped cream or ice-cream. Enjoy.

Caramel pudding with ice-cream

What is your favourite gooey recipe? Has this post inspired any new ideas?


1 Comment

Filed under Baking, Cake, Chocolate, Pudding, Recipes, Sweet, Vegetarian

One response to “Gooey caramel

  1. Abbi

    Oh my god those look amazing. Adding to my “to bake list”.

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