Rachel’s Chocolate Fudge Pudding

What you need

  • 150g bar of dark chocolate, broken into pieces

  • ½ small block of butter (100g)

  • ½ mug of warm water

  • ½ mug of castor sugar

  • 2 tablespoons self-raising flour

  • 4 large eggs

  • 1 teaspoon vanilla essence or vanilla extract

    Equipment

  • Mug

  • Large bowl

  • Knife

  • 2 small bowls

  • Tablespoon

  • Wooden spoon

  • Teaspoon

  • Fork

  • Hand whisk

Method

  1. Preheat the oven to 200°C, fan oven 180°C, gas mark 6

  2. Place the chocolate, butter, warm water and vanilla into a bowl and melt on medium heat in the microwave, stirring occasionally, until the chocolate is just melted.

  3. Carefully remove the bowl from the microwave.

  4. Add the castor sugar to the bowl with the chocolate mix and stir with a wooden spoon.

  5. Separate the eggs by cracking each egg and collecting the whites in a small clean bowl and the yolks in another bowl.

  6. Beat the egg yolks (the yellow part) in the bowl and stir into the chocolate mixture.

  7. Mix the flour into the chocolate mixture.

  8. Whisk the egg whites with a fork or a hand whisk until they reach stiff peaks and gently stir the egg whites into the chocolate mixture.

  9. Put the chocolate mixture into an ovenproof pie dish.

  10. Bake in the oven for 25 minutes. The pudding should be gently springy on top but still soft and fudgy on the inside.

  11. Allow the pudding to cool for 10 minutes and then sprinkle with icing sugar.

  12. Serve with cream or ice cream.

ToP TiP

How to melt chocolate if you are not using a microwave:

1. Put 2 mugs of water into a saucepan, bring the water to a boil on the hob and then turn off the heat under the saucepan.

2. Place a heatproof bowl into the saucepan so that it fits in snuggly but doesn’t touch the water.

3. Break up the chocolate and add to the bowl, then leave to melt for 4/5 minutes, stirring regularly.