Chocolate Melting Middle Puddings

cook 30 mins
  • 75 g (3 oz) butter, plus extra for greasing
  • 75 g (3 oz) caster sugar
  • 75 g (3 oz) plain chocolate, broken into pieces
  • 2 small eggs
  • 25 g (1 oz) plain flour
  • cream
  • raspberries
  • Grease 2 individual ovenproof pudding basins or ramekins and sprinkle with 1 teaspoon of the sugar.
  • Melt together the chocolate and butter in a microwaveable bowl in a microwave on Medium, checking every minute until melted and smooth.
  • Whisk together the eggs and remaining sugar with a hand-held electric whisk until very thick, pale and creamy. Whisk in the melted chocolate mixture, then lightly fold in the flour.
  • Spoon the mixture into the prepared basins or ramekins and place on a baking sheet. Bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 15–20 minutes until firm on the outside but still wobbly in the centre.
  • Turn out the puddings into 2 serving bowls and serve warm with cream and raspberries.
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