ANTONY Worrall Thompson's pudding is spongy on the outside and oozing in the middle. Serves 4.
INGREDIENTS:
• 85g caster sugar
• 150g butter, chopped
• 150g dark chocolate, 70% cocoa, roughly chopped
• 3 egg yolks
• 3 eggs
• 1 tbsp plain flour
METHOD:
• Preheat the oven to 180°C/Gas 4.
• Grease and line the base of 4 small dariole moulds or individual pudding basins.
• Place the sugar, butter and chocolate into a heatproof bowl over a pan of simmering water. Simmer until the butter and chocolate have melted and the sugar is no longer grainy. Then remove from the heat.
• Whisk together until combined.
• Add the egg yolks and eggs one by one beating well until nice and glossy. Fold in the flour.
• Pour into the tins, and place in the fridge to chill for at least 2 hours – this is really important to allow the chocolate to set.
• Remove from the fridge and place onto a baking tray, straight into the oven for 14 minutes. Allow to rest for a minute or two, then turn out onto a plate.
• Serve with a dollop of thickened cream or ice-cream, and fresh seasonal fruits.
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