Divine, indulgent chocolate puds
Serves 4.
Ingredients:
- 100g unsalted butter, softened, plus extra for greasing
- 100g caster sugar, plus extra for sprinkling
- 100g good quality dark chocolate, broken into pieces
- 2 large eggs
- 1 tsp vanilla extract
- 20g plain flour
- 300ml double cream
- Mint sprigs, to decorate
- A few strawberries and chocolate shavings, to serve
Method:
Preheat the oven to 200C/180C fan/Gas 6 and lightly grease 4x175ml capacity individual pudding basins with the extra softened butter. Sprinkle with the extra caster sugar and place on a baking tray.
Place the butter and chocolate in a heatproof bowl set over a saucepan of simmering water and leave until melted. Remove from the heat and stir until smooth. Leave to cool for about 5 minutes.
Place the sugar, eggs, vanilla extract and flour in a bowl and, using a hand-held electric whisk, beat together until smooth and creamy. Fold in the cooled chocolate mixture and pour into the prepared pudding basins.
Bake in the preheated oven for 12-15 minutes or until the puddings are risen, puffy and just set on the outside- they should have a slight wobble and still be runny inside.
Leave for a few seconds then turn the puddings out onto serving plates. Decorate with mint sprigs and serve with the strawberries and chocolate shavings.
Tip:
If you don’t have individual pudding basins then you can use small ovenproof ramekin dishes instead.
