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baked chocolate pudding in ramekin

I don’t like pudding.


Nope, I don’t like it at all. Not the texture, not the flavor. Especially boxed chocolate pudding. YUCK. I do not like that flavor at all.

I like pudding in things, like pie. Sometimes. I like banana cream pie…as long as there are no chunks of banana in it. But I think that comes from my dislike of slimy bananas more so than my dislike of pudding.

And I’m in good company. My husband hates pudding. More than me. He won’t eat banana cream pie even, but because of the pudding. (Funny side story: the first time I brought my husband-then-boyfriend home to my parents’ house for dinner my mom made banana cream pie. He’s so polite he ate it and also ate the second slice she gave him because he obviously loved it so much. Poor guy!)

Last month in Good Housekeeping, Ina Garten shared some of her Thanksgiving recipes. This baked pudding was one of them. The look of it intrigued me, because the inside was crumbly looking, or so I thought from the teensy-tiny magazine photo.

I decided to make it to give it a try. And oh. My. God. I love pudding now! Well, this kind anyway.

It’s got a crunchy, meringue like top and a chocolatey textured inside, almost like a melted brownie. Or a fudgy brownie. Or maybe it’s more like one of those molten lava things…but without the molten. Unless you heat it in the microwave which I did and ohmygod good things happened when I tasted it.

Anyway you have to make this. I altered her recipe a little and I made it in single-serve ramekins instead of a casserole because, well, there’s only two and a half people in this house and my husband still wouldn’t eat it which means I ate three and a half ramekins of the stuff. Even my daughter loved it. And she’s like her daddy-won’t touch pudding with a ten-foot pole even if it has Oreos and gummy worms in it.

And if you make the pudding you get to lick the bowl. ‘Nuff said.

Baked Pudding
Adapted from Ina Garten/Good Housekeeping Magazine, November 2011
1 stick (1/2 cup) unsalted butter, melted and cooled
¼ cup + 2 teaspoons unsweetened cocoa powder
¼ cup flour
2 eggs
1 cup sugar
½ teaspoon vanilla
1 ½ teaspoons brewed coffee (can be omitted)
1.       Preheat oven to 325°. Generously butter 4 small ramekins. Place them inside a 9×13” metal baking pan.
2.       Whisk together cocoa and flour in a medium bowl. In a large bowl, beat eggs and sugar with an electric mixer on medium-high speed for about 5-10 minutes until they are very thick and a light yellow in color. Turn to low speed and add vanilla and brewed coffee (if using) and cocoa mixture. Slowly pour in butter and mix just until combined.
3.       Portion into each ramekin. Add hot tap water to the 9×13” pan until it comes halfway up the sides of the ramekins.
4.       Bake about 45-50 minutes. The center of mine got hard but the toothpick check came out a little dirty. Cool completely.
5.       These can be made ahead; wrap in plastic and store in refrigerator for up to 3 days. Bring to room temperature or microwave a few seconds before serving. Top with powdered sugar or even ice cream.
Makes 4 servings.

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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  1. So, I ended up baking at 325 for 40 minutes, then at 350 for a final 20 minutes.  Got the crust. The inside is like the inside of a molten lava cake. My picky eaters loved it.