Liquid-centred chocolate pudding

Grease your dariole moulds with butter and coat with the cocoa powder, shaking off the excess.

In a double boiler, gently melt the chocolate and the butter, stirring to mix well.

Whisk the 5 eggs, 5 egg yolks and castor sugar together until pale.

Slowly add the chocolate mixture to the egg mixture, mixing until well combined.

Gently fold the flour into the mixture.

Spoon into the moulds.

Chill overnight or for a minimum of 4 hours.

Bake for 8-10 minutes in a pre-heated (200°C) oven. The top should be just firm to the touch, but still wobbly and liquid in the centre.

Tip out onto a plate and serve with vanilla-bean ice-cream or homemade vanilla custard (see Recipe mailer # 2 for both recipes).

Alternatively served withn fresh or grilled fruit and double cream.

TIPS:

1. You can buy dariole moulds at most catering suppliers or good kitchen stores.

2. Do not dismay if you overcook them once or twice. It’s kind of like burning toast – it happens to everybody!

Ingredients