These individual puddings always look impressive at the end of a meal.
- 125 g/4¹/2 cup butter, softened
- 150 g/5¹/2 oz/³/4 cup soft brown sugar
- 3 eggs, beaten
- Pinch salt
- 25 g/1 oz cocoa powder
- 125 g/4¹/2 oz/ 1 cup self-raising flour
- 25 g/ 1 oz dark chocolate, chopped finely
- 75 g/2³/4 oz white chocolate,chopped finely
- 150 ml/5 fl oz/²/3 cup double (heavy) cream
- 75 g/2³/4 oz/¹/3 cup soft brown sugar
- 25 g/1 oz/6 tsp butter
Lightly grease 6 individual 175 ml/6 fl oz/³/4 cup pudding basins (molds).
In a bowl, cream together the butter and sugar until pale and fluffy. Beat in the eggs a little at a time, beating well after each addition.
Sieve (strain) the salt, cocoa powder and flour into the creamed mixture and fold through the mixture. Stir the chopped chocolate into the mixture until evenly combined.
Divide the mixture between the prepared pudding basins (molds). Lightly grease 6 squares of foil and use them to cover the tops of the basins (molds). Press around the edges to seal.
Place the basins (molds) in a roasting tin (pan) and pour in boiling water to come halfway up boiling water to come halfway up the sides of the basins (molds).
Bake in a preheated oven 180°/350°F/Gas Mark 4, for 50 minutes, or until a skewer inserted into the centre comes out clean.
Remove the basins (molds) from your roasting tin (pan) and set aside while you prepare the sauce.
To make the sauce, put the cream, sugar and butter into a pan and bring to the boil over a gentle heat. Simmer gently until the sugar has dissolved.
To serve, run a knife around the edge of each pudding, then turn out on to serving plates. Pour the sauce over the top of the puddings and serve immediately.
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