Don’t overcook these divine chocolate puds or the centres will set and you’ll lose the gooey molten middle. You can prepare them a couple of hours in advance and bake them just before serving.
Ready in 45 minutes
Makes 4
175g unsalted butter, plus extra for greasing
175g caster sugar
175g good quality plain chocolate, broken into pieces
3 large eggs
50g plain flour
Cocoa powder and icing sugar, to dust
Whipped cream and strawberries, to serve
1 Preheat the oven to 190C/fan 170C/gas mark 5. Lightly butter four 300ml capacity ramekin dishes (see Tip) and sprinkle with a little of the caster sugar.
2 Place the chocolate and butter in a heatproof bowl set over a pan of simmering water and leave until melted. Remove from the heat and stir until smooth. Cool for 5 minutes.
3 In a large bowl whisk the eggs and remaining caster sugar together for 5 minutes until very thick, pale and creamy, then whisk in the chocolate mixture. Sift over the flour and gently fold in using a metal spoon.
4 Divide the mixture between the four dishes. Place on a baking sheet and bake in the preheated oven for 15-20 minutes until the puddings have risen and are just set on the outside – the tops should still wobble when pressed lightly. Run a knife around the edge of the puddings and turn out onto plates. Dust with cocoa powder and icing sugar and serve immediately with whipped cream and strawberries.
TIP
If you don’t have ovenproof ramekin dishes, you can use small metal pudding basins or ovenproof teacups.