Ingredients
- butter or cocoa for preparing the moulds
- unsalted butter 150g
- 70 per cent dark chocolate 150g
- eggs 6, (3 whole plus 3 yolks)
- light soft brown sugar 150g
- plain flour 120g
- cocoa 2 tbsp, plus extra for dusting
- toffees 12, at room temperature (Werther’s Original Chewy Toffees work really well)
Method
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Step 1
Butter 6 small (150ml) pudding basins and dust with cocoa powder, shaking out the excess. Heat the oven to 180c/fan 160c/gas 4.
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Step 2
Melt the butter and chocolate together in a microwave or in a bowl set over, not in, a pan of simmering water.
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Step 3
Whisk the eggs, egg yolks and sugar together until pale and thick. Fold in the chocolate mixture, sift in the flour and cocoa and fold in with a large metal spoon or a spatula. Divide between the moulds, filling each one three-quarters full.
At this stage, the puddings can be covered with clingfilm and chilled for up to 5 hours; bring them back to room temperature before cooking or add another minute onto the cooking time.
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Step 4
Press two toffees together to make one large toffee and submerge each in a pudding, making sure they aren’t visible. Place the puddings on a baking sheet and cook for 10 minutes.
Leave to rest for half a minute before running a sharp knife around the edges and turning out onto serving plates. Dust with cocoa before serving.
Nutritional Information
- Kcals 670
- Carbs 65.3g
- Protein 9.9g
- Fat 42.9g
- Salt 0.32g
- Saturates 23.3g
- Fibre 2.6g
