Melting chocolate puddings (makes 4) (From The Oxford Times)

Melting chocolate puddings (makes 4)

3:16pm Wednesday 1st February 2012 in Food By Helen Peacocke

February is the time to make the most of chocolate by serving warm individual chocolate puddings with a crusty top, soft sponge and a rich gooey chocolate centre. They can be cooked in small ramekin dishes, but slightly larger dishes, which provide enough space for the pudding to rise without tumbling down the sides, seem to work best.

YOU WILL NEED 5oz (150g) self-raising flour 2oz (50g) ground almonds 4tbspns cocoa powder 4oz (110g) dark chocolate — grated 7oz (200g) caster sugar 5fl oz (175ml milk) 2oz (50g) melted butter 1 free-range egg — beaten Pinch salt 1oz (25g) sliced almonds 5oz (150g) dark muscovado sugar 3tbspns cocoa powder 9fl oz (250ml) boiling water METHOD Turn the oven on to 180C/160F or gas mark 4.

Place the flour, ground almonds, cocoa powder, grated chocolate, salt and sugar in a large bowl and mix well together.

Mix together the melted butter, milk and egg in a separate bowl, then stir into the dry mix.

When the mixture is well stirred, divide between the dishes.

Mix the muscovado sugar and cocoa powder together and pour on the boiling water, stir well, then gently spoon this over the sponge mix.

This might look rather alarming, but worry not — during the cooking process the sauce will gradually sink into the sponge to provide the delicious sticky chocolate centre.

Toss a few sliced almonds over the top of each dish and bake for 20 minutes; then lower the oven temperature to 170C/150F or gas mark 3 for a further ten minutes.

When the top feels firm to the touch, the puddings are done and should be served immediately with fresh cream.