This is high school if it were to be represented as a dessert. Many late night conversations were had around this pudding, innumerable crises solved and plans developed. While this pudding has such a strong past, it also seems to feature heavily during the colder winter months of each year. This is the only chocolate pudding recipe you will ever need. Enjoy.
+ 200 g dark chocolate
+ 100 g unsalted butter, chopped
+ 3 eggs, lightly beaten
+ 1/2 cup caster sugar
+ 2 tablespoons of plain flour
+ Ice cream and/or cream and berries to serve
Preheat oven to 200°C.
Melt the chocolate and butter together in a heatproof bowl, over a saucepan of simmering water. Place remaining ingredients in a separate bowl, mixing to combine. Add the melted chocolate and butter to the mixture, and combine. Divide into four small ramekins.
Place your ramekins on a baking tray (no need for water to create a bain marie). Bake for 10-15 minutes, or until the edges are set. Serve once cooled a little with cream or ice cream, and berries. Fresh is best with your berries, but a quick and easy compote made from smooshed frozen berries and a touch of icing sugar is also good for when you are making this out of berry season.
Original recipe sourced from Kate.