Gooey Chocolate Puddings from Saz

By flora

These are great as very easy to make, pop them in the freezer and then pull out with just 15 minutes’ notice! Dinner party winner

For 4 people officially but actually makes about 6!
Takes 20 mins + freezing Cooking time: 15 mins

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Sangria with peaches and apples

Margarita

Ingredients

Ingredients
125g unsalted butter + grease
100g plain chocolate, broken into small pieces
2 tbsp brandy
50g golden caster sugar
2 medium eggs
1 medium egg yolk
2 level tbsp plain flour – sifted

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Method
1. Grease 4 ovenproof ramekins (150ml capacity).
2. Melt chocolate and butter in bowl over pan of water.
3. Take off heat, add liqueur and stir together until smooth and glossy.
4. Meanwhile put the sugar in a large bowl with eggs and egg yolk. Whisk with electric hand whisk for 5 mins until mixture has become mousse-like and doubled in volume – should leave a ribbon-like trail when whisks are lifted over mixture.
5. Pour melted chocolate mixture into egg mixture then add sifted flour. Use a large metal spoon to fold everything together carefully and thoroughly.
6. Divide mixture equally among ramekins. Cover tightly with cling film and freeze puddings overnight or for up to a month.

7. To serve: Preheat oven to 180C and bake puddings for 15 mins until just firm – they will still have a gooey centre.
8. Dust with icing sugar to add the professional touch!