WARM CARAMEL CHOCOLATE PUDDINGS

Preparation 10 minutes Cooking around 15 minutes Serves 4

These delicious individual puddings are so quick to make.

100G UNSALTED BUTTER, CHOPPED, PLUS EXTRA TO GREASE 125G DARK CHOCOLATE (AROUND 70% COCOA SOLIDS), CHOPPED 2 MEDIUM EGGS, PLUS 2 MEDIUM EGG YOLKS 40G CASTER SUGAR 40G PLAIN FLOUR 4-8 SQUARES GREEN & BLACK’S CARAMEL CHOCOLATE CRÈME FRAÎCHE, TO SERVE

1 Preheat the oven to 200°C (180°C fan oven) gas mark 6. Grease four 200ml ramekins.

2 Melt the butter and dark chocolate in a heatproof bowl set over a pan of barely simmering water, making sure the base doesn’t touch the water. Set aside to cool for 5 minutes.

3 Meanwhile, put the whole eggs, the yolks and caster sugar into a large bowl and whisk using a handheld electric beater for 5-6 minutes until thick and mousse-like. Sift in the flour and fold in using a large metal spoon. Next, fold in the cooled chocolate mixture. Spoon into the prepared ramekins and gently push 1-2 pieces of caramel chocolate into the top of each pudding.

4 Put the ramekins on a baking sheet and bake for 8-10 minutes or until slightly risen and just firm to the touch. Serve immediately with crème fraîche.