An indulgent chocolate pudding with a gooey and very chocolatey centre… no modern day recipe blog would be complete without this…
Makes 4 Preparation time 15 mins Cooking time 7 mins Cost per portion £0.81
1. Brush 4 small pudding bowls with a little bit of melted butter and pre-heat the oven to 200˚C.
2. Place 100g of butter with the brandy in a medium sized saucepan over a low heat until the butter melts.
3. Take the pan off the heat and add the chocolate to the melted butter – leave it off the heat for a few minutes until the chocolate melts – if it doesn’t melt completely, put the pan back onto a very, very low heat until all the chocolate has melted. (Or melt it over a bain-marie if you don’t feel confident about melting chocolate over direct heat).
4. Next whisk the eggs, vanilla extract and sugar in a large bowl until the mixture has at least doubled in volume and becomes mousse like – when you lift the whisk the mixture should be thick enough to leave a trail. (Depending on the power of your whisk it can take up to 7 minutes to get to this stage – or you can build up your biceps by using a manual whisk!).
5. Then pour the melted chocolate and butter around the edge of the bowl and sift the flour on top.
6. Using a large metal spoon, fold the flour and melted chocolate into the egg mixture – care is needed while doing this – you want to keep all the air that was whisked in to the eggs, so careful ‘cutting and folding’ movements are needed.
7. Divide the mixture between the pudding basins and bake immediately in a pre-heated oven at 200˚C for about 7 minutes.
A little extra butter to brush the pudding basins
100g good quality dark chocolate
1 tablespoon brandy (optional)
100g caster sugar
1 teaspoon vanilla extract
30g plain flour
These puddings can be baked in a muffin paper case instead of a pudding bowl. Also, before being baked, they can be kept in the fridge for a day or two – they taste just as good as when freshly made, but as they contain raw eggs, they can’t be kept for too long. If they are being kept for later, cover the bowls with cling film before refrigerating; add an extra minute to the final cooking time and obviously remove the cling film before baking! They don’t keep well after being baked and need to be eaten straight away – preferably with a little bit of whipped cream or a small scoop of vanilla ice cream.
|Nutrition||per 100g||per portion||women||men||child|
|Energy||416 kcal||476 kcal||24%||19%||26%|
|Protein*||5.6 g||6.4 g||14%||12%||27%|
|Carbohydrate*||34 g||39 g||17%||13%||18%|
|Total Sugars*||29 g||34 g||37%||28%||39%|
|Fat||28 g||32 g||45%||33%||45%|
|Polyunsaturates*||1.2 g||1.4 g|
|Mono Unsaturates*||8.3 g||9.5 g|
|Saturated Fat*||16 g||18 g||92%||61%||92%|
|Fibre*||1.4 g||1.6 g||7%||7%||11%|
|Salt||0.4 g||0.5 g||9%||9%||13%|
* Percentage Daily Values are based on a 2000 calorie diet for an average adult.
Your Daily Values may be higher or lower depending on your calorie needs.
Allergens: Milk, Egg, Soya, Wheat gluten, Wheat
Cost per recipe: £ 3.24
Cost per portion: £0.81