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This great pud is courtesy of Gregg Wallace and Divine Chocolate. Gregg says that Divine’s chocolate is “my one indulgence”. This heavenly pudding oozes molten chocolate and is a crowd-pleaser at any dinner party.
Gregg Wallace's Chocolate Puddle Puddings
"Is this clever or what? You mix it all together, stick it in the oven and when it comes out it’s got a light crusted sponge on top and a hot sticky chocolate sauce underneath. Quite brilliant." Gregg Wallace
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- 250g (8 oz) Divine 70% Dark Chocolate, broken into pieces
- 300 ml (½ pint) milk
- 2 tablespoons brandy (optional)
- 50 g (2 oz) unsalted butter, softened
- 150 g (5 oz) caster sugar
- 2 eggs, separated
- 25 g (1 oz) self-raising flour
- 25 g (1 oz) Divine Cocoa Powder, plus extra for dusting
- Whipped cream, to serve
- Put the chocolate in a small saucepan with the milk and heat gently until the chocolate has melted. Stir in the brandy if using.
- Beat together the butter and sugar in a bowl until pale and fluffy. Gradually beat in the egg yolks, flour, cocoa powder and chocolate mixture.
- Whisk the egg whites in a separate, grease-free bowl until they hold their shape. Using a large metal spoon, fold a quarter of the egg whites into the chocolate mixture, then fold in the remaining egg whites.
- Turn the mixture into a 1.5 litre (2½ pint) pie dish or 8cm x 8cm ramekins and place in a roasting tin. Pour boiling water to a depth of 2.5 cm (1 inch) into the tin.
- Bake in a preheated oven, 180°C (350°F), Gas Mark 4 - for about 35 minutes in a pie dish and about 20 mins in ramekins - until a crust has formed.
- Dust generously with cocoa powder and serve hot with whipped cream.
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