• 125 g (4 oz) unsalted butter, at room temperature, or soft margarine
  • 125 g (4 oz) light muscovado sugar
  • 100 g (3½ oz) self-raising flour
  • 15 g (½ oz) cocoa powder
  • 2 eggs
  • 75 g (3 oz) or 12 squares plain dark chocolate
  • 100 g (3½ oz) white chocolate, broken into pieces
  • 150 ml (¼ pint) double cream
  • ¼ teaspoon vanilla essence

Put the butter or margarine, sugar, flour, cocoa and eggs into a mixing bowl or food processor and beat together until smooth. Divide the mixture between 6 greased sections of a deep muffin tin, then press 2 squares of dark chocolate into each and cover with the pudding mixture.

Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 18–20 minutes until well risen, slightly crusty around the edges and the centre springs back when pressed with a fingertip.

Meanwhile, warm the white chocolate, cream and vanilla essence together in a small saucepan, stirring until the chocolate has completely melted.

Loosen the edges of the baked puddings with a round-bladed knife, then turn out and transfer to shallow serving bowls. Drizzle with the white chocolate cream and serve immediately.

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