- 2 - 4 People
100g (4oz) Plain Chocolate
100g (4oz) Butter (softened)
100g (4oz) Castor Sugar
2 tsp Brandy
90g (3 ½ oz) Self Raising Flour
50g (2 oz) Cocoa Powder
To make the filling: Heat the cream in a pan until hot but not boiling. Remove from heat and add the chocolate, stir until melted, add the brandy. Pour into a bowl and chill for 2-3 hours.
Preheat the oven to 200°C / Gas Mark 6.Lightly grease 4 x 150ml pudding moulds, Base line with greaseproof paper.Cream together the butter and sugar in a bowl. Gradually add the eggs beating well.Sift the flour and cocoa powder into the mixture and fold in. Spoon 1 Tbsp pudding mixture into the base of each mould. Place a ball of chocolate filling into each mould. Top the remaining pudding mixture. Level and cover with greaseproof paper. Secure with a string.Place moulds on a grill rack over a roasting tin half filled with boiling water. Cover with foil and place in the oven and cook for 30-35 minutes.
To Serve:Turn the pudding out onto warmed serving plates and serve with vanilla ice cream.