This is seriously the easiest chocolate pudding to make ever…and it tastes soooooo good! And the servings I’ve listed make just two small 150ml sized ramekins, so it’s perfect for middle of the night cravings (it only takes 15 minutes after all!) or when girlfriends drop by and you’re in search of something sweet.
I wanted to call it Pantry Puddings because the ingredients this recipe calls for are always in my pantry…but my friend laughed at me when I said that, so maybe it’s not the case for everyone?
The first ten times I’ve made this recipe, I used dark chocolate which was very rich (and delicious) and pouring cream into the pot made a rich, delicious chocolate sauce, I’ve also made it with Rolo recently which was less rich and had a nice milk chocolate caramel goo in it. I probably perfer the orginal version because if I’m after a chocolate hit, I want a REAL hit…not a mild one…but either one is tasty.
Makes 2 small ramekins
80g of dark chocolate, break into pieces
40g of butter
1 heaped tablespoons of self raising flour (I used White Wings Gluten Free flour)
1 – 2 heaped tablespoons of caster sugar (for the Rolo version, I only used 1 tablespoons of caster sugar – you could probably use brown sugar too)
– Preheat oven to 200 c fan forced
– Melt butter and chocolate in a bowl on Medium for about 2 minutes – do it in 30 second bursts and stir afterwards so it’s combined, no whisk needed, I just use a spoon.
– After the chocolate has cooled slightly, add the egg and stir that through until it’s well combined
– Add the flour and the sugar and stir.
– Pour into ramekins and bake for 12 – 15 minutes. You know it’s ready when the top has puffed up, so check after 12 minutes…if you leave it too long, it’ll be quite cakey and less gooey in the middle…and trust me, you want the goo.
So, so good.