CHEAT’S MOLTEN CHOCOLATE PUDDINGS

We used Lindt Lindor truffles; soft-centre chocolates work, too. Hands-on time 20min. Cooking time about 25min. Serves 8

◆ 200g (7oz) butter, plus extra to grease

◆ 200g (7oz) dark chocolate, roughly chopped

◆ 4 medium eggs

◆ 125g (4oz) caster sugar

◆ 2tbsp plain flour

◆ 2tbsp cocoa powder, plus extra to dust

◆8 truffles, we used Lindt

◆ Lindor chocolate truffles

◆ Cream and berries, to serve (optional)

1 Preheat oven to 180°C (160°C fan) mark 4 and lightly grease 8 x 125ml (4fl oz) ramekin dishes (or dariole moulds). Melt butter and chocolate in a heatproof bowl set over a pan of barely simmering water (make sure the base of the bowl doesn’t touch the water), then lift the bowl off the pan and set aside to cool.

2 In a separate bowl, using a handheld electric whisk, beat together the eggs and sugar until light and fluffy. Fold in the cooled chocolate mixture, followed by the flour and cocoa.

3 Spoon two-thirds of the mixture among the ramekins. Press a truffle into the centre of each, then top with the remaining mixture.

4 Transfer the ramekins to a baking sheet and bake for 15-20min, or until just set. Dust with cocoa and serve immediately, with cream and berries, if you like.

PER PUDDING 492cals, 6g protein, 34g fat (20g saturates), 40g carbs (37g total sugars), 1g fibre GET AHEAD Up to 2 days ahead, make to end of step 3 and keep chilled. Complete recipe to serve.