Chocolate Fudge Pudding
140g/5oz dark chocolate, e.g. Blake's Extra Dark
1 tsp vanilla extract (Supercook vanilla extract is a good brand)
150mls/¼ pint warm water
4oz caster sugar
4 eggs separated
1oz self-raising flour
A 2-pint capacity pie dish well greased, or 8 ramekins greased.
Pre heat the oven to 200ºC
<span "="">Melt the butter with the chocolate in a bowl over a simmering saucepan of water. Make sure that the bowl is not touching the water, as the chocolate will burn. Once the chocolate and butter are half melted, turn off the heat and leave to melt completely. Once melted add the vanilla essence, warm water and sugar and mix until smooth.
Separate the eggs and whisk the yolks into the chocolate mixture, then fold in the flour using a sieve and a spatula.
In a clean bowl whisk the whites until they form stiff peaks. Gradually fold the egg whites into the chocolate mixture and then pour into the pie dish or ramekins.
Sit your dish in a roasting tin. Then add hot water to the tin, you want the water to come about half way up the outside of your dish.
Place in the oven and bake for 10 minutes before lowering the heat to 160ºC for a further 15 minutes. Serve with softly whipped cream.
Have you tried this chocolate pudding recipe? Tell us what you thought of it in the comments below.
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