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www.janbilton.co.nz

CULSHAW’S Chocolate Pudding

Ganache:
150g bittersweet chocolate
¼ cup cream

Pudding:
butter for greasing
flour for dusting
90g each: bittersweet chocolate, butter
1 egg
2 egg yolks
½ teaspoon vanilla essence
3 tablespoons each: sugar, flour

To make the ganache, heat the chocolate and cream together, until the chocolate is melted. Cool then chill until solid. This can be made several days in advance.

To make the pudding, first preheat the oven to 200°C. Lightly butter four ½-cup metal moulds or heatproof ramekins. Dust with flour, shaking off the excess.

Melt the bittersweet chocolate and butter together. Beat the egg, egg yolks,
vanilla essence and sugar in a bowl, until creamy. Fold in the chocolate
mixture and flour. Pour into the moulds.

Take heaped teaspoonfuls of the ganache and insert into the centre of each pudding.

Bake for 12-15 minutes, until the pudding is just set. The centre should be soft and gooey.

Serve with cream or butterscotch sauce.

Serves 4.