Finish off your evening with these delicious chocolate puddings. The centre is a soft molten and glossy texture and they are ready in 20 minutes!  I served a gluten free version of these for Christmas day topped with homemade vanilla ice cream. A big success!

• 112 grams/ ½ cup / 4 ounces butter
• 120 grams/ 4 ounces semi sweet chocolate (approx 53% cocoa solids)
• 43 grams/ 1 ½ ounces milk chocolate
• 2 large eggs
• 1 teaspoon vanilla extract don’t use essence it doesn’t give the same flavour.
• 112 grams/ ½ cup sugar
• 40 grams/ ¼ cup plain flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 100grams ½ cup semi sweet chocolate chip (do not melt)
• 50g /¼ cup fudge pieces (optional)

Preheat the oven to 180C (Fan) / 350F

 Method

Melt the butter and first two lots of chocolate in a microwave in 30 seconds blasts. Make sure you stir between each blast. Set aside and let cool for 15 minutes.

In a large bowl stir together the eggs, vanilla and sugar with a whisk. Stir the chocolate mixture into the eggs mixture until well combined.

In another bowl stir together the flour, baking powder, salt, remaining 100grams / ½ cup chocolate chips and fudge pieces if you are using them. Fold this into the chocolate mix.

Scoop the batter into your ramekins until they are ¾ full as shown in the photo below.

Place on a baking sheet and cook for 20 – 22 minutes. The centre should be still soft. These will continue to cook when you take them out so don’t overcook them.

Make these gluten free by substituting the flour and baking powder with a GF variety. I like Dove’s Farm brand. Remember to include ¼ teaspoon of Xanthum gum. The fudge pieces may not be gluten free but these puddings taste just as good without them.