Dean's Recipe Book - A Year in Our Kitchen

Melting Chocolate Puddings

For all the chocaholics out there, this one's most definitely for you! A sumptuous sponge pudding with a molten chocolate centre - 'we think it's heaven on a plate. Perfect with delicious fresh raspberries on the side'

 

Ingredients:

• 100g Plain Chocolate,
• 80g Double Cream,
• 125g Butter,
• 125g Caster Sugar,
• 2 Medium free range eggs (beaten),
• 75g Plain Flour,
• 50g Cocoa Powder,
• 30mls Milk

 

Method:

 

Place the chocolate and double cream in a saucepan and melt gently together over a very low heat - place in the fridge to cool.

 

Pre-heat the oven to 200°C

 

Beat the butter and sugar together until pale & creamy, add the eggs and milk, then gradually fold in the flour and cocoa powder to form a smooth cake mixture.

 

Grease 6 small ramekin moulds or pudding basins and place 2 teaspoons of the cake mixture into each mould. Form a dip in the centre with the back of the teaspoon then place a teaspoon of the cooled chocolate sauce in the centre of each. Cover with the remaining cake mixture, making sure the cake mixture forms a seal around the chocolate sauce to prevent it leaking.

 

Place the 6 moulds onto a baking sheet and bake in the pre-heated oven for 10-15 minutes or until the puddings are just springy to touch.

 

Run a knife around each mould, then carefully tip onto serving plates. Serve immediately with fresh raspberries and cream.