This month’s Fine Cooking, my favorite cooking magazine, has an amazing technique / recipe section on pudding cakes. I made them last night, and they’re just divine. The technique is similar to a very liquid souffle, and results in a slight puffed spongy cake gradually merging into a pool of creamy pudding. The recipe was pretty easy to follow, with no serious danger points. Unfamiliar recipe, prep time about 35 minutes, 30 in the oven, and another 30 to cool before popping them in the fridge.
Definitely follow the suggestion and let them chill overnight. They’re dramatically better cold.