Wobbly Middle Chocolate Pudding

Yes, thats right, a recipe for a gluten free wobbly middle chocolate pud - Divine!

Straightforward to make, these are an impressive dinner party pud based on the recipe by Nigel Slater in his Kitchen Diaries book.

Melting Middle Chocolate Pudding - makes 4 individual puddings

Ingredients:

200g fine quality gluten free chocolate - Lindt, Rococo, Montezumas
3 eggs
100g caster sugar
60g butter
2 heaped teaspoons chocolate hazlenut spread

Method:

Preheat the oven to 200C and butter 4 ramekins

Slowly melt the chocolate in a pan suspended over a pan of hot water, or gently in the microwave
Seperate the eggs and beat the sugar with the yolks in a food processor or with an electric beater until thick and creamy.

In a seperate bowl whisk the egg whites until forming stiff peaks.

Stir the butter and chocolate spread into the melted chocolate and leave until melted.

Fold the chocolate mixture into the egg and sugar mixture, then carefully fold in the egg whites with a metal spoon to ensure you keep all the air in.

Take care not to overmix, but ensure there are no leftover swathes of egg whites.

Divide the mixture between the ramekins and place on a baking sheet.

Bake in the oven for between 12 and 15 minutes. When they are cooked they will be well risen and leave no mixture on a skewer when slid into the middle if the pudding. Ideally you want them to be slighly wobbly in the middle - as the name suggests.

For a little suprise, I dropped a dollop of my homemade cherry jam into the ramekins before adding the mixture.