Nigella’s Gooey Chocolate Puddings

Nigella’s recipe from “How to Eat” is one of those recipes you can rustle up from nothing, as long as you have a well-stocked chocolate cupboard.  It’s the easiest, most forgiving and undeservingly impressive dinner party pud ever.  You can mix it all up hours before and leave it in the bowl until you’re ready to bake and serve.  You can even put the mixture into ramekins, uncooked, and freeze until you want them.  Defrost for a couple of hours before baking.

Preheat the oven to 200 degrees and grease 4-5 ramekins with butter.  Melt 125g good dark chocolate and 125g butter in the microwave.  About a minute to 90 seconds should do it, but pause and check often.  Stir gently until smooth and beautiful.

In a separate bowl, whisk 150g golden caster sugar with 3 large eggs.

Combine the 2 bowls, beat together and then stir in 35g plain flour, a tiny amount.

When you’ve finished your main course and you feel like you could eat again, divide the mixture into 4-5 ramekins and bake hot for 8-10 minutes until they are well risen and cracked on top.  Serve with sprinkled icing sugar and single cream.

Adapted very slightly from Nigella Lawson “How to Eat.”

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