Soft-centred chocolate puddings

This is a great recipe. So practical and delicious too. I decided to make it at the last minute and as the recipe is not too laborious it was no trouble. The result is a lovely pudding that is moist inside and so chocolatey.very yummy. I served it with strawberries to break the sweetness of the desert. Plain yoghurt is also a lovely combination or crème fraîche even. I got the recipe out of Bill Granger’s Bills Open Kitchen book. I always go for his books if I want last minute treats. And I have to say that I am very rarely disappointed with the outcome.

200g good quality dark chocolate, chopped

100g unsalted butter, chopped

3 eggs, lightly beaten

115g caster sugar

2 tablespoons plain flour

To serve

Thick (double/heavy) cream, strawberries, crème fraîche

Preheat the oven to 200oC (400oC/Gas mark 4). Place the chocolate and butter in a heatproof bowl over a saucepan of simmering water, making sure the bowl does not touch the water, and stir until just melted.

Place the eggs, sugar and flour in a bowl and mix until just combined. Gradually mix in the chocolate mixture. Pour the mixture into four 250ml ovenproof ramekins and place on a baking tray. Bake until the edges are set, about 15 minutes. Serve with cream or crème fraîche plus strawberries or other berries.