Gooey Chocolate Puddings

These puddings from Nigella’s How to Eat are another permanent feature on my repertoire and I think I’ve cooked them for pretty much everyone now. They’re just so incredibly quick and easy and I generally have all the ingredients in the house. They’re the perfect thing when you just want an intense chocolatey dessert – the gooey chocolate sauce is amazing! Be warned though, once they come out of the oven they’re like lava, so it’s worth waiting a few minutes for them to cool slightly (unless your greed takes over and you’d rather risk a burnt tongue than wait a few minutes more).

The way to eat these is to scoop a little out of the centre and pour some cream into it, then keep dribbling small amounts of cream into the pudding as you eat. Yummm.

Gooey Chocolate Puddings

Serves 4

125g dark chocolate

125g butter

150g sugar

35g plain flour (00 if you have it)

3 large eggs

Preheat the oven to 200C. Melt the butter and chocolate together however you like (I just melt them in a saucepan over a very low heat, but you could use the double boiler method or microwave).

Meanwhile, whisk together the eggs, sugar and flour until combined (I do this in a large jug as it makes it very easy to decant the mixture into the ramekins!).

Once the chocolate mixture is melted and cooled a little, add it to the eggs, sugar and flour and whisk to combine. Pour the mixture into 4 ramekins (you can grease and flour them if you like, I used to but now I don’t bother)

Sit the ramekins on a baking tray (this helps to cook them from underneath) and cook them for around 10-15 minutes depending how much goo you want and how fierce your oven is.

Serve with lots of double cream!


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