Melting chocolate puds

Who doesn’t love a warm chocolate pudding with a gorgeously gooey centre – and they’re easier to make than you think.

SERVES 2 PREP TIME 15 MINS COOK TIME 15 MINS

● 65g butter, plus extra for greasing

● 50g plain chocolate, broken into squares

● 1tbsp brandy or your favourite liqueur

● 1 egg, separated, plus 1 yolk

● 25g golden caster sugar ● 1tsp vanilla extract

● 1tbsp plain flour

● 1tsp icing sugar

● Raspberries, to serve

1

Lightly grease 2 ovenproof cups or ramekins. Put the butter and chocolate into a heatproof bowl with the brandy and rest it over a small pan of simmering water. Leave to melt.

2

Meanwhile, using an electric mixer, whisk the egg white until stiff enough to form soft peaks. In a separate bowl, whisk the two egg yolks, sugar and vanilla extract together for a few mins until the mixture has doubled in size, is mousse-like and leaves a trail when the whisk is lifted.

3

Whisk in the melted chocolate mixture, then gently fold in the flour and whisked egg white. Pour into the prepared cups or ramekins and chill until needed.

4

When ready to serve, heat the oven to 200C/Gas 6. Stand the cups or ramekins in a small roasting tin and pour enough boiling water into the tin to come halfway up the outside of the cups. Bake for 10-12 mins until just firm around the edges but still a little runny in the centre. Dust with icing sugar and serve warm with a few raspberries.

Top tip

Make these well ahead and keep them in the fridge for several hours before baking at the last minute.