Make these delicious melting chocolate puddings ahead of time, then bake at the last minute and serve warm! We’ve made these in coffee cups – use ramekins if you prefer.
SERVES 2 – PREP 15 MINS – COOK 15 MINS
50g chocolate, broken into squares (we used Bournville)
1tbsp brandy or your favourite liqueur
1 large egg plus 1 yolk
25g golden caster sugar
1tsp vanilla extract
1tbsp plain flour
pinch of ginger
2 stem ginger, drained from syrup and chopped
1tsp icing sugar, sieved
1 Lightly grease 2 ovenproof coffee cups. Put the butter and chocolate into a heatproof bowl with the brandy and rest over a small pan of simmering water. Leave to melt.
2 Meanwhile, whisk the egg white in a clean grease-free bowl until softly whipped.
3 Put the egg yolks, caster sugar and vanilla extract in another bowl and whisk with an electric mixer for several minutes until the mixture has doubled in size, is moussey and leaves a trail when the whisks are lifted.
4 Whisk in the melted chocolate mixture, then fold in the egg whites. Pour into the prepared cups and chill until needed.
5 Heat the oven to 200C, Gas 6. Half fill a small roasting tin with boiling water, add the chocolate filled cups and bake for 10-12 mins until they are just firm around the edges, yet still a little runny in the centre.
6 Dust with icing sugar and top with a few raspberries.
KNOW HOW: These survive really well made ahead and chilled for several hours, then bake at the last minute and serve warm.