Margaret Fulton's Chocolate Fondant Pudding

Serves 8

• Melted butter, for greasing ramekins
• 200g dark cooking chocolate, chopped
• 200g butter, chopped
• 4 free-range eggs
• 4 free-range eggs yolks
• ½ cup caster sugar
• ⅔ cup plain flour
• Icing sugar, for dusting

1. Preheat fan-forced oven to 180C. Grease 8 ramekins with melted butter and place a small square of baking paper in the bottom of each.

2. Melt the chocolate and butter in a heatproof bowl over a saucepan of simmering water, stirring occasionally.

Remove from the heat and set aside to cool slightly.

3. In an electric mixer, mix the eggs, egg yolks and sugar on a high speed until fluffy and pale. Fold together the chocolate mixture and egg mixture in a large bowl. Fold in the flour and mix until smooth. Transfer mixture to a jug and pour into ramekins (or you can spoon the mixture into the ramekins). Put in fridge until ready to serve. When ready, bake in oven for 10 minutes or until pudding has risen slightly, is cooked on the outside but is still soft in the centre.

4. Let pudding sit for 1-2 minutes before turning out onto a serving plate. Dust with icing sugar and serve with cream or ice-cream. You can freeze the puddings if you want to use them at a later date. Put the frozen puddings straight into a pre-heated oven and cook for 15-18 minutes. Variation: after spooning mixture into ramekin, put a teaspoonful of hazelnut spread (such as Nutella) in the centre of each.

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