Molten caramel and chocolate puddings

Chocolate with salted caramel is the best pudding combination ever – and I’m not especially a pudding person. This version is hot, sweet and gooey… it’s messy home cooking. I don’t think you’ve eaten this right unless it’s all over your face and you’re licking the dish.

SERVES 6

150g of unsalted butter, plus extra for greasing 1 tbsp of rice flour, for dusting

160g of good-quality chocolate

8 tbsps of cocoa powder Small pinch of sea salt flakes

4 free-range eggs

200g of caster sugar 3 tbsps of maple syrup 1 tsp of vanilla extract 3 tbsps of double cream crème fraîche, to serve

FOR the caramel

150g of caster sugar

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65g of butter, diced 100ml of double cream 1 tsp of sea salt flakes

Preheat the oven to 140°C/gas Mark 1.

Butter six medium ramekins (or a 5x11cm baking dish) then dust with rice flour. To make the caramel, melt the sugar with a splash of water in a saucepan over a medium heat until it is a light golden colour. Whisk in the butter, then the double cream and finally the salt. Pour the caramel about 1cm deep into the base of the prepared ramekins or dish, then leave in the fridge for 20 minutes to set. Reserve any caramel leftover for serving.

When the caramel has almost set, start making the chocolate pudding. Melt together the butter, chocolate, cocoa powder and salt in a heatproof bowl over a bain-marie, stirring until smooth. In a separate bowl, beat the eggs and sugar together until light and well creamed. Beat in the maple syrup, vanilla extract and double cream, then pour in the chocolate mixture and mix well. Pour on top of the set caramel and bake in the oven for 25–30 minutes, or until it’s puffed up and set on top but still has a slight wibble in the very centre. Remove from the oven and leave to sit for 5 minutes. Serve with a dollop of crème fraîche and any leftover caramel.