Ingredients
- 125 g 4.4oz butter, softened
- ⅓ cup white sugar
- 200 g 7oz dark eating chocolate, chopped
- 3 eggs at room temperature
- ⅔ cup caster superfine sugar
- ¼ cup self raising flour
Chocolate fudge sauce - Claire's recipe
- 200 g 7oz dark chocolate
- 2 tablespoon icing sugar
- water
Instructions
- Pre-heat the oven to 200C(392F). Use 1 tablespoon of butter to grease 4 ¾ cup capacity ramekins on the base and sides.
- Sprinkle 1 tablespoon of sugar into each ramekin and turn it around until the sugar coats the sides and base.
- Place the chocolate and the rest of the butter in a heat-proof bowl and microwave on high 20 seconds at a time, mixing in between until the mixture is smooth.
- In the bowl of an electric mixer, beat the eggs and caster sugar together until they are light in colour and nice and thick.
- Remove the bowl from the stand and pour in the chocolate mixture then sift over the flour. Gently fold it all together.
- Divide the batter between the 4 ramekins.
- Bake the puddings for 20-25 minutes or until the tops begin to crack.
- Stand them in their containers for 5 minutes and then run a knife around the inside of each pudding to loosen the sides.
- Working one at a time, turn them out onto a plate lined with baking paper then gently use the baking paper to turn them onto serving plates.
- To make the chocolate sauce, melt the chocolate in the microwave and then stir in the icing sugar. Add a little luke-warm water and stir to combine. Keep adding water until it reaches the right consistency.
- Serve the puddings with ice cream and berries, coated with chocolate fudge sauce.
Notes
Puddings can be made ahead of time and heated in the microwave at serving time.
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
