Hmmm, these are my favourite, particularly with a dollop, or two, of creme fraiche, especially on a cold winter's evening. Invert these onto a plate and the pudding will explode like molten lava. Baking times are completely dependent on your oven, and puddings should look uncooked and jiggly in the centre.
200g Lindt 70% chocolate
125g butter
75g flour
175g caster sugar
4 eggs, lightly beaten
Butter 6 small ramekins or 4 250ml coffee cups and place on a tray.
Melt chocolate and butter in a funky mixing jug in the microwave at one minute intervals on medium heat bursts. Lightly beat eggs in a small bowl.
Add flour and sugar to chocolate-butter mixture, then add eggs.
Spoon mixture into baking dishes. Bake in oven for approximately 12 minutes for six and 18 minutes for 4.
Source: Jules, House and Garden
200g Lindt 70% chocolate

125g butter
75g flour
175g caster sugar
4 eggs, lightly beaten
Butter 6 small ramekins or 4 250ml coffee cups and place on a tray.
Melt chocolate and butter in a funky mixing jug in the microwave at one minute intervals on medium heat bursts. Lightly beat eggs in a small bowl.
Add flour and sugar to chocolate-butter mixture, then add eggs.
Spoon mixture into baking dishes. Bake in oven for approximately 12 minutes for six and 18 minutes for 4.
Source: Jules, House and Garden
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