Squidgy Spiced Choco­late Pud­ding

Woman's Weekly (UK) - - Cookery -

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


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.

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