Gooey Chocolate Puddings

Okay. So that's not the most beautiful photo ever. But the dessert is depicts is definitely one of the tastiest!

I made this last year as a Birthday treat/cake... so although it's not everyday student food - it is a feasible special occasion food - especially as it's only for two!

This is based on a Nigella recipe - so you know it's going to be good! I've pared down the ingredients list from serving 6 to serving two. Also, I baked the "babycakes" in my Texas muffin pan... so they got a little mangled on the way out... but it didn't matter they were still fantastic!

Because I baked them from fridge cold there was an amazing texture gradient from crispy outer shell, to gooey mantle with a firm, truffle like centre, which I think would be lost if one were to bake them straight from making.

I served them with chocolate ice-cream and a dusting of cocoa-y icing sugar (I'd give the dusting a miss next time)...

Final verdict? Although far from a regular food, on any budget, in any world - these are the ultimate, once-a-year treat! Mmmm!

You'll need:

170g dark chocolate

30g soft, unsalted butter
2 Tbsp caster sugar

2 eggs, beaten with a little salt (unless you've used salted butter)
1 tsp vanilla
3 Tbsp plain flour

Melt the chocolate, either in a microwave, or on the stove over a double boiler. DON'T burn it! Please?

While you wait for the chocolate to cool a little. Grease a two holes of a Texas muffin pan, or two small ramekins. Then cut out little circles of baking paper to line the bottom of your chosen cooking vessel and place these in the tins.

Cream the butter and sugar until light and fluffy. Gradually beat in the eggs and vanilla. Next, the flour and finally the cooled chocolate. Blend until smooth.

Pour the batter into your prepared tin and place in the fridge for at least 1 hour (mine were in there all day!).

Set the oven to 200 degrees C, and once it comes up to temperature - take the tin straight from the fridge and bake the cakes for 12 minutes.

Carefully remove the baked puddings from the tin and ferry them to your chosen serving plate. Serve warm with cream or ice cream - or just a spoon! :)