Melt in the Middle Chocolate Puddings

Melt in the Middle Chocolate Puddings

They are certainly very near the top of my dessert list and should think most chocoholics out there! The great thing about this dessert is you can make a batch of the mixture and then chuck one in the oven whenever you a feeling sad, or mad, or glad, or rad, or horny.

Start off by melting 100g of dark chocolate with about 50-60g of butter and a tablespoon of glorious golden syrup, remove from the heat and allow to cool. Now whisk an egg yolk and a whole egg with 60g of half brown sugar (any) and half caster sugar and use a hand whisk to mix it in with the chocolate mixture.

Now grease two ramekins (small cake tins) I use ones about 10cm diameter and roughly 7cm depth but anywhere around that is fine. If you use a big cake tin or tiny little ramekins then adjust your cooking times and temperatures! 

(For a larger cake tin, cook on a lower heat for longer and crank up the heat for a final 10 minutes, for a smaller one just have high heat for about 6-7 minutes)

 Sift 50g of flour into the mix and fold in.

Dust the sides of the ramekins with flour or cocoa powder and fill up to about 3 quarters.

Bake in a preheated oven at 160C for about 6 minutes then turn up the heat to 200C for the last 4-5 minutes. Experiment with your times as each ramekin shape and size will vary the cooking times.

Why not make a batch of the mixture and freeze some?