Molten Chocolate Puddings

Ingredients

• 4 large eggs, beaten
• 50g plain flour
• 125g caster sugar
• pinch of salt
• 125g unsalted butter
• 200g dark chocolate (70% cocoa)
• 1 tbsp unsweetened cocoa powder
• 1 tsp vanilla extract (optional)
• 150ml double cream, lightly whipped
• 300g vanilla ice cream (to serve, optional)
• 100g golden caster sugar (for optional caramel)
• ½ tsp sea salt (optional, for salted caramel)
• 100g fresh raspberries (optional)

Method

1. Preheat the oven to 220°C fan / 240°C / gas 9. Butter six 200ml ramekins thoroughly, right up to the rim, then dust the insides with cocoa powder and tap out the excess — this is what lets the puddings slip out cleanly.
2. Melt the dark chocolate and butter together in a heatproof bowl set over barely simmering water, stirring occasionally for 3–4 minutes until glossy and smooth. Lift off the heat and let it cool for 2 minutes so it doesn't scramble the eggs.
3. Whisk the eggs and caster sugar together for about a minute until just combined and slightly pale. Stir the melted chocolate through, then sieve in the flour and cocoa powder, add the vanilla and a pinch of salt, and fold gently until the batter is even, thick and shines like wet velvet.
4. Divide between the ramekins, smoothing the tops. At this point you can chill them for up to 24 hours — bring back to room temperature before baking.
5. Bake for 10–12 minutes. You're looking for set, glossy edges, a slight dome, and centres that still wobble when you nudge the tray. Underbaked beats overbaked — the molten middle is the whole point.
6. Rest for 1 minute, run a small knife around the edge of each pudding, then invert onto warm plates and lift the ramekin away.
7. If making the optional salted caramel: melt the golden caster sugar in a dry pan over medium heat, swirling (don't stir), until it turns deep amber — about 4–5 minutes. Off the heat, carefully whisk in 50ml of the double cream and the sea salt until smooth.
8. Serve immediately, while the centres are still hot and liquid, with whipped cream or ice cream, raspberries, and the salted caramel spooned over if using.