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
125g dark chocolate
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!