Caramel Filled Chocolate Nemesis Pudding

Hi guys,

I hope all of you with children are currently enjoying the half term week. I’m currently in Ibiza. It’s a totally different vibe to the Summer but it’s still lovely.

With Halloween approaching, if there is one thing you make this weekend make sure it is these!

I had a Halloween photo shoot with the very talented Pixie and Willow a couple of weeks ago, and I was seriously worried these weren’t going to get photographed before they got eaten. As the photo shoot finished we were all straight in for a mouthful!

Be warned that these are rich, which means that they are great for sharing. If you are a greedy kinda person, you may decide that sharing is out of the question, and that you’d rather take the risk you may not be able to eat it all. Instead, you can put it in the fridge and eat the rest the following day!

Don’t overcook them as you want the caramel to ooze out of the middle. Finishing with Coconut Collaborative natural yoghurt and a little vanilla and maple syrup will let you take these to the next level!

Have a lovely Halloween.

Love Kate xx

Caramel Chocolate Nemesis Pudding

Caramel Filled Chocolate Nemesis Pudding

Caramel Chocolate Nemesis Pudding

By admin Published: October 30, 2015

  • Yield: 4

These gloriously gooey caramel puddings are a healthy little taste of chocolate heaven! I like to bake these decadent delights in two large ramekin dishes, each of which is royally rich enough satisfy at least two people. Kate’s caution! To ensure these puddings are perfectly turned out with a runny caramel middle, do be very careful not to overcook them. Caramel chocolate puddings can be made in advance and frozen for up to four weeks before or after you have cooked them - make sure you defrost them thoroughly before cooking/reheating.



  1. Pre-heat the oven to 160˚C.
  2. Using an electric whisk, beat the eggs for at least five minutes until they have doubled in volume.
  3. Place the chocolate and coconut oil in a glass bowl, and gently heat over a pan of simmering water until the chocolate has melted.
  4. Add the rest of the ingredients to the whisked eggs, and stir to combine.
  5. Pour the melted chocolate into the eggs, and briefly whisk to combine.
  6. Gently pour the mixture into your chosen dishes or moulds, ensuring that the mixture only reaches one third of the way up. Pour a little caramel sauce on top, before evenly covering with a final layer of chocolate mixture.
  7. Place the dishes in the oven and cook for 10-12 minutes until the puddings are cooked on the outside but are slightly runny in the middle. The puddings should be slightly squidgy to touch, but it is important that the shell has sufficiently set before you take them out of the oven, or they will completely collapse when you attempt to remove them from the dishes!