Hot Chocolate Pots
YOU WILL NEED:
◻ 140g butter, at room temperature, plus 1 tsp to grease the ramekins
◻ Scant ¾ cup (140g) caster
sugar
◻ 2 eggs
◻ 1 tsp vanilla extract
◻ 1 cup (110g) plain flour
◻ 30g cocoa powder
◻ 4 heaped tsp chocolate spread
(Suzanne uses Nutella)
IF MAKING AHEAD TO FREEZE
1
Grease all four ramekins with the teaspoon of butter and set aside.
2
Put the butter and sugar into a mixing bowl and whisk until light and fluffy.
3
Add the eggs, vanilla, flour and cocoa powder, and whisk again until you have a lump-free batter.
4
Half-fill each ramekin with the batter.
5
Spoon one heaped teaspoon of chocolate spread into the centre of each ramekin, then cover them with the rest of the batter.
6
Wrap each ramekin with cling film and tin foil, and place in the freezer.
7
To oven cook, preheat the oven to 160°C. Unwrap the ramekins and cook the frozen puddings for 25 minutes. Either run a knife carefully down the side of each and tip out onto a plate, or serve as they are in the ramekins.
8
To air fry, preheat the air fryer to 160°C. Unwrap the ramekins and cook the frozen puddings in the air fryer for 20 minutes. Either run a knife carefully down the side of each and tip out onto a plate, or serve as they are in the ramekins.
IF COOKING NOW
1 Follow the method in ‘making ahead to freeze’ section up until the end of step five. 2
Preheat the oven to 160°C. Cook the puddings for 19 minutes. Either run a knife carefully down the side of each and tip out onto a plate, or serve as they are in the ramekins. 3 Preheat the air fryer to 160°C. Cook the puddings in the air fryer for 15 minutes. Either run a knife carefully down the side of each and tip out onto a plate, or serve as they are in the ramekins.