Molten Chocolate Puddings

Last night my good friend Megan came over for dinner & I’m skipping straight to dessert which was pretty bloody good & so easy it wasn’t funny. You even get to prepare the whole thing in advance so after dinner you just have to pop them in the oven & 20 minutes later like magic you have a pot full of hot gooey chocolate bliss, very highly recommended. The recipe comes from Allan Campion & Michele Curtis’ Food with Friends which hasn’t let me down yet

Molten Chocolate Puddings

350g dark chocolate, chopped into chunks
50g soft butter
150g caster sugar
4 medium eggs, lightly beaten
2 tablespoons plain flour
cream to serve
6 x 125ml ramekins

Grease 6 x 125ml ramekins & place on a baking tray. Put chocolate in a heatproof bowl & set over a saucepan of simmering water until it has melted. Beat butter & sugar until light & fluffy. With the mixer still going, gradually add the beaten eggs. Add the flour & ensure all ingredients are well combined. Add chocolate & beat to a smooth paste. Divide mixture between ramekins. You can set these aside at this point if leaving until later.

Preheat oven to 180c. Place tray with ramekins in the oven & cook fro 18-20 minutes. Check puddings by inserting a skewer: you want them to be gooey in the middle, but cooked at least 1 cm inside from the edge. Serve straight from the oven with cream.