Chocolate and caramel puddings recipe
 Make sure to add a dollop of cream to compliment the richness of these chocolate puddings with caramel sauce. 120g/4oz unsalted butter, plus extra for greasing120g/4oz dark chocolate (minimum 70 per cent cocoa solids)4 free-range eggs220g/7½oz caster sugar75g/2½oz plain flour½ tsp baking powder50g/2oz cocoa powder 120g/4oz unsalted butter, plus extra for greasing 120g/4oz dark chocolate (minimum 70 per cent cocoa solids) 4 free-range eggs 220g/7½oz caster sugar 75g/2½oz plain flour ½ tsp baking powder 50g/2oz cocoa powder 200g/7oz sugar100g/3½oz butter100ml/3½fl oz double creamwhipped or clotted cream, to serve 200g/7oz sugar 100g/3½oz butter 100ml/3½fl oz double cream whipped or clotted cream, to serve Method Preheat the oven to 180C/360F/Gas 4.Grease four ovenproof coffee or tea cups (or ramekins) with butter.Place the dark chocolate and the butter into a heatproof bowl placed over a pan of barely simmering water (make sure the water doesn't touch the bottom of the bowl).Stir the chocolate and butter mixture until melted and combined, then remove from the heat and allow to cool slightly.Beat the eggs in a separate bowl until foamy, then add the sugar and beat until pale and thick.Gradually add the melted chocolate and butter mixture to the eggs, stirring continuously. Sift the flour, baking powder and cocoa powder together, then fold into the chocolate and egg mixture.Pour the mixture into the prepared cups and bake for 8-12 minutes (depending on the size of the cups), or until cooked but still gooey in the middle. For the sauce, melt the sugar in a heavy-based pan over a medium heat, stirring continuously.Add the butter and whisk well until combined, then remove from the heat and whisk in the cream. To serve, place the puddings in their cups onto small serving plates. Pour over the caramel sauce and finish with a dollop of whipped or clotted cream. Preheat the oven to 180C/360F/Gas 4. Preheat the oven to 180C/360F/Gas 4. Grease four ovenproof coffee or tea cups (or ramekins) with butter. Grease four ovenproof coffee or tea cups (or ramekins) with butter. Place the dark chocolate and the butter into a heatproof bowl placed over a pan of barely simmering water (make sure the water doesn't touch the bottom of the bowl). Place the dark chocolate and the butter into a heatproof bowl placed over a pan of barely simmering water (make sure the water doesn't touch the bottom of the bowl). Stir the chocolate and butter mixture until melted and combined, then remove from the heat and allow to cool slightly. Stir the chocolate and butter mixture until melted and combined, then remove from the heat and allow to cool slightly. Beat the eggs in a separate bowl until foamy, then add the sugar and beat until pale and thick. Beat the eggs in a separate bowl until foamy, then add the sugar and beat until pale and thick. Gradually add the melted chocolate and butter mixture to the eggs, stirring continuously. Gradually add the melted chocolate and butter mixture to the eggs, stirring continuously. Sift the flour, baking powder and cocoa powder together, then fold into the chocolate and egg mixture. Sift the flour, baking powder and cocoa powder together, then fold into the chocolate and egg mixture. Pour the mixture into the prepared cups and bake for 8-12 minutes (depending on the size of the cups), or until cooked but still gooey in the middle. Pour the mixture into the prepared cups and bake for 8-12 minutes (depending on the size of the cups), or until cooked but still gooey in the middle. For the sauce, melt the sugar in a heavy-based pan over a medium heat, stirring continuously. For the sauce, melt the sugar in a heavy-based pan over a medium heat, stirring continuously. Add the butter and whisk well until combined, then remove from the heat and whisk in the cream. Add the butter and whisk well until combined, then remove from the heat and whisk in the cream. To serve, place the puddings in their cups onto small serving plates. Pour over the caramel sauce and finish with a dollop of whipped or clotted cream. To serve, place the puddings in their cups onto small serving plates. Pour over the caramel sauce and finish with a dollop of whipped or clotted cream.