Sometimes all you need is an impressive pudding to cap off your week.
- 350 g (12 oz) dark chocolate, chopped into chunks
- 50 g (1¾ oz) softened, unsalted butter
- 150 g (5½ oz/⅔ cup) caster (superfine) sugar
- 4 eggs, lightly beaten
- 2 tbsp plain (all-purpose) flour
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Grease 6 x 125 ml (4 fl oz/½ cup) ramekins and place them on a baking tray.
To melt the chocolate, place it in a bowl set over a saucepan of simmering water or microwave on low power for 1–2 minutes.
Combine the butter and caster sugar in the bowl of an electric mixer and beat until light and fluffy. With the mixer on low, gradually add the egg. Add the flour and beat slowly until well combined. Add the melted chocolate and beat to a smooth batter.
Divide the chocolate mixture evenly between the ramekins. At this stage you can set the puddings aside until ready to cook or refrigerate until needed.
When ready to cook, preheat the oven to 180°C (350°F/Gas 4). Remove the ramekins from the refrigerator.
Place the ramekins in the oven and cook for 18–20 minutes. Check the puddings by inserting a skewer: you want them to be gooey in the middle, but cooked at least 1 cm (½ in) in from the outer edge.
When the puddings are cooked to your liking, serve straight away with plenty of cream.
Recipe from What’s For Dinner by Michele Curtis. Published by Hardie Grant Books.