Ingredients
- 50g unsalted butter, very soft
- 75g castor sugar
- 170g condensed milk
- 4 medium eggs, at room temperature, beaten
- 1tsp vanilla extract
- 350g bitter dark chocolate (70%), melted
- 75g flour (optionally use gluten-free flour)
- For the Topping
- 120g raspberries
- 275mls cold double cream
- 2-3 tsp vanilla extract
- 3-4 tbsp icing sugar
Method
- Lightly whisk the cream then add a little vanilla and a little icing sugar to taste do not over whisk then re chill.
- Place a large baking sheet in the oven and preheat to 200°C gas 6.
- Grease well six 150ml metal moulds (small pudding basin shape) and cut circles of baking parchment to line the bases.
- Cream the butter, sugar and condensed milk together using a hand held electric mixer, until light and fluffy.
- Gradually beat in the eggs and the vanilla.
- Stir in the melted chocolate and finally add the flour, mixing until smooth.
- Divide the mixture evenly between the moulds for each one.
- Place the moulds onto the hot baking sheet in the oven and cook for 8-9 minutes until puffed and risen.
- Remove from the oven and straight away, run a knife around the edge of the puddings to un-mould onto a serving plate.
- Serve with the vanila cream and raspberries.
