125 g (4 oz) plain dark chocolate, plus 8 extra small squares
75 g (3 oz) butter
2 egg yolks
75 g (3 oz) caster sugar
½ teaspoon vanilla extract
40 g (12 oz) plain flour
sifted icing sugar
mini pastel-coloured marshmallows
vanilla ice cream or crème fraîche


1.Preheat the slow cooker if necessary. Break the 125 g (4 oz) chocolate into pieces, put into a saucepan with the butter and heat gently, stirring occasionally, until melted. Take off the heat and set aside.
2.Meanwhile, butter 4 individual metal pudding moulds, each 250 ml (8 Hl oz), and base-line with circles of nonstick baking paper, first checking that they will fit in the slow cooker pot.
3.Whisk together the whole eggs, egg yolks, sugar and vanilla extract in a large mixing bowl with a hand-held electric whisk for 3-4 minutes or until light and frothy.
4.Gradually whisk in the melted chocolate mixture. Sift the flour into the chocolate mixture and fold together. Divide between the pudding moulds.
5.Press 2 squares of chocolate into the centre of each, then loosely cover the tops with squares of buttered foil.
6.Transfer the pudding moulds to the slow cooker pot and pour boiling water into the pot to come halfway up the sides of the moulds.
7.Cover and cook on high for 1 hour until well risen and the tops spring back when lightly pressed with a fingertip.
8.Lift the moulds out of the pot using a tea towel. Loosen the puddings with a knife, tum out into shallow serving dishes and remove the lining paper.
9.Sprinkle with sifted icing sugar. Serve with marshmallows and spoonfuls of vanilla ice cream or crème fraîche.
10.FOR BRANDIED CHERRY BROWNIE PUDDINGS, soak 8 drained, canned pitted black cherries in 1 tablespoon brandy for at least 2 hours, longer if possible.
11.Make up the brownie mixture as above and drop 2 cherries into the centre of each instead of the squares of chocolate.

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