• 70g softened unsalted butter
  • 70g soft dark brown sugar
  • 1 medium free-range egg
  • Dash of vanilla extract
  • 70g plain flour
  • 2 Lindt Lindor Salted Caramel Truffles or other caramel chips
  • Heavy cream/ice cream for serving

You will also need

  • 2 non-stick mini pudding molds (approx. 5cm x 8cm/225ml), lightly greased


  1. Heat the oven to 160°C convection/gas 4. Using an electric mixer, beat the butter and sugar with a pinch of salt until soft and combined. Beat the egg, vanilla and then the flour. The mixture should be spoonful.
  2. Divide most of the mixture between the molds, then place a Lindor (or other chocolate) in the middle and cover with the rest. Wipe the inside rim of the molds with your thumb or a clean cloth (to help the puddings to rise – see Preparation in advance). Bake for 18 minutes, then unmold and serve with cream or ice cream.

delicious. advice

  1. Divide mixture and Lindor Balls between pans, cover, then store at room temperature for a few hours or refrigerate for up to 1 day. Cook an additional 3-4 minutes if cool.

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