You can’t go past these gooey chocolate puddings for a decadent dessert, they are quick to mix up and extra quick to cook as well. The mix can be made ahead of time and just popped in the oven when you want to serve them. Extra can be stored covered with cling wrap in the fridge, just bring to room temperature before cooking. Recipe is from the one and only Nigella Lawson and can be found in her first cookbook, “How to Eat”. Serves 4 but the recipe can easily be doubled.
Ingredients
- 125gm dark chocolate, chopped
- 125gm butter
- 3 large eggs
- 150gm sugar
- 35 gm plain flour
- Extra butter and flour for preparing ramekins
Directions
Put the butter (125gm) and chopped chocolate (125gm) in a bowl and suspend over a pan of simmering water. Whisk every now and again until melted.
In another bowl, whisk together the eggs (3), sugar (150gm) and flour (35gm) until blended.
Gradually whisk in the melted chocolate & butter mix. Set aside to rest.
Grease four 250ml ramekins with butter and add flour to cover the butter, tapping out the ramekins to get rid of excess flour. Preheat the oven to 200°C about half an hour before you want to eat. Pour or spoon the mixture into the ramekins and put them on a baking sheet in the oven for 10-12 minutes. The tops should be firm and the edges set.
Serve immediately with cream or ice cream.
Don’t have ramekins? Don’t worry simply use coffee cups or small oven proof bowls. If you do give this recipe a go, please leave me a comment and let me know how you got on. Enjoy. Happy cooking. Sheryl x
