Hot chocolate pudding

This quick (and utterly delicious!) chocolate pud, which I’ve been making for years to delight my family, occupies a space somewhere between a brownie, a soufflé and a cake. I think you’ll agree that’s not a bad place to be.

It can be whipped up easily from store-cupboard ingredients. Briefly baked until set on the outside but still gooey in the middle, it is excellent served with some fruit to cut the richness. It’s gluten-free too as it uses almonds instead of flour.

SERVES 4

100g dark chocolate, broken into pieces

100g butter, cut into pieces, plus extra to

grease the dish

3 medium eggs

50g soft light brown sugar

1tsp vanilla extract

75g ground almonds

A pinch of salt

1

Put the chocolate and butter into a saucepan and melt gently over a very low heat, watching all the time and stirring often so that the chocolate doesn’t get too hot. Set aside to cool a little.

2

Preheat the oven to 190C/170C Fan/gas 5 and butter a small oven dish.

3

Whisk the eggs, brown sugar and vanilla extract together until pale, thick and mousse-like – significantly increased in volume.

4

Turn the whisk down to a low speed and slowly pour in the tepid melted chocolate and butter mixture (or whisk it gently by hand), then fold the mixture together.

5

Combine the almonds and salt. Add to the chocolate and fold in carefully using a spatula.

6

Turn the mixture into the oven dish and shake gently to spread it out. Bake for 12–15 minutes until the set on top and firm at the edges, but still wobbly and gooey in the middle.

7

Serve straight away with fresh berries and a spoonful of yogurt or a trickle of single cream.