Chocolate and vanilla puddings
“Such big flavour comes from the tiny specks of the vanilla bean. Just split and steep.”
- 2 vanilla beans or 1/2 tsp vanilla paste or essence
- 2 tbsp whisky or brandy
- 125g best-quality dark chocolate, chopped into small pieces
- 125g unsalted butter
- 4 whole eggs
- 150g castor sugar
- 50g plain flour
Adapted from a Nigella Lawson recipe, these are simple to make and served piping hot - all gooey inside.
Method
Preheat oven to 200C. Place a large bowl over a pot of gently simmering water. Split vanilla beans in half and scrape seeds into the bowl with the whisky, chocolate and butter. Stir until the chocolate has melted. Remove from heat.
Whisk the eggs with the sugar until pale and frothy, then stir in the flour and chocolate mixture and mix until combined. Grease the bottom and sides of four 250ml ramekins and sprinkle a little sugar inside.
Divide the mixture into the ramekins and bake for 10-12 minutes or until the top and sides are firm and slightly cracked.
To serve
Serve hot with creme anglaise, pouring cream or ice-cream.
Serves 4.
