Serves 4

Please read full instructions before beginning

This pudding is ideal for dinner parties to serve as a hot dessert with little fuss as it can be made days before and left in the fridge as you only cook it when you are ready to serve it. The pudding should be very light once cooked but runny in the middle hence the name. To finish either clotted cream or mascaponi with a touch of brandy mixed through and fresh strawberries This dessert is one of my absolute favourites and one that sold by the dozen every evening in my restaurant in Bondi Australia.

Attention to detail required for this dessert to execute it well.

You need to start by greasing the ramekins with a little butter (not from the weighed amount) then pour in a tablespoon of caster sugar slowly turn the mould around on its side to fully coat the inside (If the coating is patchy the pudding will stick and not be very easy to turn out. Once coated put to the side. Then in a bowl melt the chocolate and butter stir until smooth you can use the microwave for this part in short bursts i.e. 10 seconds so you do not burn the chocolate. In another bowl add the eggs and sugar and over a pot of boiling or simmering water whisk until the whisk leaves a trail however it is important not create scrambled eggs in the process, to avoid this remove from the heat periodically. You may find a better result is achieved by using an electric whisk. Once your whisk leaves a trail then remove from heat and continue to whisk at a high speed until the mix cools to blood temperature i.e. not hot nor cold. Then using a rubber spatula fold in the chocolate mix and then carefully and gently fold in the sieved flour. Once incorporated pour mix into your moulds and refrigerate and cover until ready for use.

TO COOK!

Pre heat your oven to 200c Gas mark 8 Then place the puddings on a tray in the middle of the oven for 15-17 minutes no longer or it will be fully cooked and we want runny centres!!!! Note the pudding will rise a little from the moulds a little like a soufflé. To serve have your plates ready and strawberries cut on the plates clotted cream on standby, then with a cloth take the pudding and turn the mould up side down on the plate and lift the mould away quickly as it will very hot. Dust with a little coco or icing sugar Serve the cream and eat.