Is there a foolproof chocolate pudding recipe?
Jane, Bearwood A. You may need to buy some metal rings although ramekins or coffee cups could be used. Melt 90g of quality chocolate (search for Valrhona) in a Pyrex bowl with 90g of unsalted butter over a pan of simmering water. Remove from the heat and keep warm. In a separate bowl combine two whole eggs, two yolks and 40g of caster sugar, whisk using an electric mixer or whisk until pale and fluffy. Lower the speed of the whisk and add the melted chocolate and butter, carefully fold in 40g of sieved plain flour. Prepare eight rings or cups by brushing them with soft butter and dusting with caster sugar and place on a baking tray. If the moulds are lined unevenly the pudding will stick. Spoon the mix into the moulds – they should be just over half full. Place in preheated oven 190°C for 9-10 minutes. After eight minutes remove from the oven, check the outsides which should have started to set but the middle will still be loose. If it needs longer, return to the oven for one or two mi
