Pudding

Easy, melting chocolate puddings

Makes 6

These soft, chocolate puddings are easy to make, and you can freeze them for last-minute dessert. Because you can make them ahead, you'll have plenty of time to sit, relax, set the table, have a glass of wine and chat to your people rather than spending it chained in the kitchen. Make double quantity so you always have a real dessert to turn to after dinner. 

130g dark chocolate (70%) cocoa, broken into pieces

90g butter, chopped

2 tbsp almond meal

2 tbsp plain flour

1 1/2 tbsp caster sugar

1/4 tsp ground cinnamon

3 egg whites

vanilla ice-cream, strawberries, mint leaves, to serve

1. Lightly spray or brush 6 x 1/2 cup ramekins with oil. 

2. Combine chocolate and butter in a heatproof bowl over a saucepan of simmering water. Stir until both are melted. Remove from heat and stir in almond meal, flour, sugar and cinnamon until combined. 

3. Using an electric mixer, beat egg whites to form firm peaks. Gently fold through chocolate mixture. Spoon into prepared ramekins and freeze for at least 30mins. If freezing for longer, cover each one with a little freezer wrap. 

4. Meanwhile, preheat oven to 220C or 200C fan. Cook cakes in preheated oven for about 15mins until cakes rise a little and form a soft crust on top.  Either serve immediately, all hot out of the oven, with ice cream, strawberries and mint leaves

TIP: These can freeze for a week or two, covered in plastic wrap, only to be popped in the oven as you require. Perfect for last-minute entertaining or for a special dessert to turn to on a romantic evening for two. A great option, as well, for kids instead of turning to over-sugared candy bars or similar.