These scrumptious individual Belgian chocolate puddings have a silky molten chocolate centre that will be sure to impress any dinner guests – just don't tell them how simple they were to make!
Ingredients
- 100g unsalted butter (plus extra for greasing)
- 100g Lily O’Brien’s 70% Dark Belgian Chocolate, (1 share bag) roughly chopped
- 150g light brown sugar
- 3 large eggs
- 50g plain flour
- Cocoa powder for dusting
Method
- Heat oven to 200°C/180°C fan, then grease 6 small pudding basins with butter and place on a baking tray.
- Place the butter and chopped chocolate into a heatproof bowl and microwave in 30 second bursts on a low setting, stirring in-between until just melted. Set to one side to cool slightly.
- Using an electric hand whisk, combine the brown sugar with the melted chocolate mixture, then one at a time add the eggs and then the flour. Divide the mixture equally between the greased pudding basins.
- Bake in the middle of the pre-heated oven for 10-12 mins until the tops are firm to the touch but the middles still feel squidgy.
- Gently run a knife around the edge of the puddings then turn out onto your serving plates. Dust lightly with cocoa powder and serve immediately.
For more easy baking recipes using Lily O'Brien's Chocolate visit our Chocolate Blog
