Melt in the Middle Chocolate Puddings

Chocolate Melt in the Middle Pudding // Amy Elizabeth

I have a real sweet tooth, and a good meal for me is not complete without a treat at the end – preferably a chocolate-based one. It’s not my best habit, that’s for sure – but life is for living, and denying yourself pudding is definitely no way to live if you ask me. I’ll always pick up some Gu puddings when they’re on offer, and their melt-in-the-middle chocolate puddings with a drizzle of cream are some of my favourites. So when I stumbled across this recipe in Kate Doran’s Homemade Memories when looking for some dessert inspiration, I couldn’t resist making my very own version. Hers are made with amaretto, but I having experimented with a few different alcohol options, I actually prefer them without booze at all. Which is not something I usually say, believe me, but I’m such a chocoholic that I don’t want anything to detract from the chocolate taste. Basically just give me a big pile of molten chocolate and I’m happy. As always, use the best quality chocolate that you can afford, and enjoy every bite. This is the good stuff.

Chocolate Melt in the Middle Pudding // Amy Elizabeth  

Chocolate Puddle Puddings
Serves 4
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Ingredients
  1. 180g dark chocolate, broken into pieces
  2. 40g butter, softened
  3. 80g caster sugar
  4. 2 eggs, lightly beaten
  5. 1 tsp. vanilla extract
  6. pinch of salt
  7. 30g plain flour
Instructions
  1. Place a baking tray in the oven and preheat to 200°C. Lightly grease four small ramekins with butter and place a circle of baking parchment into the bottom of each.
  2. Melt the chocolate in a bowl over a pan of simmering water. Remove from the heat and set aside to cool slightly.
  3. In a separate bowl, cream the butter and sugar together until pale and fluffy. Beat in the eggs until fully incorporated, then add the vanilla and salt.
  4. Sift in the flour and fold to combine. Gently mix in the melted chocolate until you have a smooth, thick batter.
  5. Divide the batter evenly between the ramekins. Remove the baking tray from the hot oven and place your puddings on it. Bake for 8–10 minutes until the puddings have risen slightly, and are firm to the touch.
  6. Turn out onto individual plates, removing the baking parchment and serve immediately.
Notes
  1. If you want to make them boozy, increase the flour by 30g and stir in 2 tbsp. of your chosen alcohol right at the end before pouring into the ramekin.
Adapted from Homemade Memories
Adapted from Homemade Memories
Amy Elizabeth http://amyliz.co.uk/
Chocolate Melt in the Middle Pudding // Amy Elizabeth

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