Mini Chocolate Puddings
125g/4oz/½ cup butter plus extra to grease
125g/4oz/½ cup caster (superfine) sugar plus extra to dust
100g/3½oz plain (semisweet) chocolate (minimum 70% cocoa solids), broken into
2 large (US extra-large) eggs
1 tsp vanilla extract
4 tbsp plain (all-purpose) flour
1 tsp icing (confectioner’s) sugar
1 Preheat the oven to 200°C/400°F/Gas 6. Butter four 200ml/7fl oz/¾ cup ramekins and dust with sugar.
2 Melt the chocolate and butter in a bowl set over a pan of gently simmering water. Remove from the heat and set aside to cool for 5 minutes.
3 In a bowl, whisk the eggs, caster sugar, vanilla extract and flour together until smooth. Fold in the chocolate mixture and pour into the ramekins.
4 Stand them on a baking sheet and bake in the oven for 12–15 minutes until puffed and set on the outside, but still runny inside.
5 Turn out, dust with icing sugar and serve immediately.