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Photo of Mini chocolate lava puddings with chai custard by WW

Mini chocolate lava puddings with chai custard

Total Time
30 min
20 min
10 min
Warm self saucing chocolate lava pudding served with a warm spiced custard of cinnamon, cardamon and ginger is a impressing dessert to serve to your dinner guess.


Plain flour

½ tbs, to dust

Dark chocolate

45 g

Reduced fat oil spread

2 tbs

Artificial sweetener



1 medium

Egg white

1 medium

Skim milk

¾ cup(s), (180ml)

Plain flour

2 tbs

White self-raising flour

1 tbs

Cocoa powder

1 tbs


3 tsp

Ground cinnamon

¼ tsp, (Pinch)


¼ tsp, ground, (Pinch)

Ground ginger

¼ tsp, (Pinch)

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 200°C. Lightly spray four ⅓ cup (80ml) capacity moulds with oil. Dust lightly with ½ tsp of plain flour. Line bases with round of baking paper. Microwave chocolate and spread in a large heatproof bowl on HIGH in 30 second bursts until melted. Stir in 1/4 cup sweetener until combined.
  2. Beat egg, egg white and 1 tbs milk until combined. Stir into chocolate mixture. Stir in sifted plain and self-raising flours and cocoa. Spoon mixture into prepared moulds.
  3. Bake for 8 minutes or until firm around edges and wobbly in centre. Stand for 1 minute. Run a knife around edges of moulds and invert onto serving plates. Serve immediately with the chai custard.
  4. To make chai custard, combine cornflour and spices with remaining milk and remaining sweetener in a small saucepan until smooth. Stir over medium heat until mixture boils and thickens. Set aside until just warm.


TIP: Don’t overcook the puddings or you will not get the ‘lava’ effect. They continue to cook slightly while standing. Not suitable to freeze. The custard can be made 2 days ahead.