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
2013-10-21 22:01:17
Serves 5
"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
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Ingredients
- 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
Instructions
- 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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