Warm chocolate puddings

Warm chocolate puddings

By
From
My Favourite Ingredients
Serves
6
Photographer
Jason Lowe

These comforting little treats literally ooze chocolate from their centre. Gooey and molten, they are wonderful served simply with cream. I also like them with coffee ice cream, or cream flavoured with a touch of honey.

Ingredients

Quantity Ingredient
150g unsalted butter, plus extra to grease
300g good-quality dark chocolate (minimum 64% cocoa solids)
4 organic free-range eggs
3 organic free-range egg yolks
150g caster sugar
50g plain flour

Method

  1. Lightly butter 6 individual pudding moulds, 200ml capacity. Using a sharp knife, chop the chocolate into 2cm chunks. Melt the chocolate and butter together in a heatproof bowl set over a pan of gently simmering water, then remove from the heat and leave to cool slightly.
  2. Meanwhile, using an electric mixer, beat together the whole eggs, egg yolks and sugar until pale and mousse-like. This will take about 5 minutes – the beaters should leave a ribbon-like trail on the surface of the mixture as you lift them.
  3. Now gently and carefully pour in the chocolate, folding it in lightly but thoroughly to combine. Sift the flour from a good height over the surface and fold in carefully. Spoon the mixture into the prepared moulds and place in the fridge for an hour.
  4. Preheat the oven to 200°C. Stand the moulds on a baking tray and bake in the oven for 18 minutes until the puddings are puffed up with a slight crust. Turn out onto warm plates and serve immediately... they will smell and taste delicious!
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