I made these chocolate puddings last year for Valentine’s Day and complete forgot to blog about them! They are too delicious to not share though!
Romantic Chocolate Pudding
Adapted from www.nigella.com
50g dark chocolate (or make a mix of dark and milk if you aren’t the biggest fan of dark chocolate)
50g butter, softened
100g caster sugar
50g self raising flour
2 medium eggs
1/8 teaspoon bicarbonate of soda
Pinch of salt
For the sauce
75g dark chocolate (or again a half and half mix of dark and milk)
1 Crunchie Bar (optional)
1. Preheat oven to 180°C. Chop or break the chocolate into pieces and then melt, along with the butter, either in the microwave or in a heatproof bowl of a pan of boiling water. Once melted, leave to rest and cool on countertop.
2. Beat the eggs and sugar together until thick, pale and airy (best to use an electric beater to do this unless you have strong arms!). Gently fold in flour, bicarbonate of soda and salt.
3. Fold in the melted cooled chocolate mixture, divide equally between 4 ramekin dishes and bake for 25 minutes.
4. To make the chocolate sauce, melt the chocolate and butter the same way you did the first time and then drizzle over the cooked puddings. Crush up some Crunchie (easiest way to do this is in a sandwich bag) and then add to the top of the puddings.