Squidgy Spiced Chocolate Pudding

Serves 8

(each pudding serves 2) ✱ 100g bar spiced chocolate, cubed (we used Green & Black’s Maya Gold)

✱ 100g (3½oz) unsalted butter

✱ 3 large eggs

✱ 150g (5oz) golden caster sugar

✱ 1tsp vanilla extract

✱ 60g (2oz) plain flour

✱ 2tsp icing sugar, sieved

✱ 1tsp cocoa

✱ Pinch of Rainbow Dust glitter

✱ Edible silver stars (£4.49, Lakeland)

✱ Cherries to serve, optional

✱ 4 x 300ml (½pt) or 8 x 150ml (¼pt) greased, base-lined pudding basins

✱ Foil

Break the chocolate into

1

squares and put in a bowl with the butter, resting over a pan of simmering water, to melt.

Whisk the eggs, sugar and 2

vanilla for 5 mins until tripled in volume and pale, light and frothy.

Pour the melted chocolate 3

and butter into the egg mixture. Gently fold in with the flour. Divide equally between the pudding basins. Chill for up to 1 day if not eating straightaway.

Heat oven to 180¡C, Gas 4

Mark 4. Put the puddings in a roasting tin and pour some boiling water around them so it comes halfway up the outside of the basins. Cover the tin with foil and bake for 10 mins for 4 puddings or 6 mins for 8 smaller puddings. They should be firm on the outside and squidgy inside.

Turn out the puddings on to 5

plates and dust with sieved icing sugar and cocoa. Sprinkle over the edible glitter, a few edible silver stars and cherries, if you like. eat within 2 days.