Squidgy Spiced Chocolate Pudding
(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
Break the chocolate into
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.