Gordon Ramsay\'s Great British Pub Food

SERVES 6

gog unsalted butter,

softened, plus extra

to grease

100g dark chocolate,

roughly chopped

2 large eggs

2 large egg yolks

50g caster sugar

20g plain flour

TO SERVE

good-quality vanilla

ice cream

214 PUDDINGS

Hot chocolate

fondants

This is the ultimate pudding for chocolate lovers. It has the

consistency of a moist chocolate cake on thp outside and

a warm and gooey mousse in the middle. The puddings

must be eaten straight after baking, preferably with

vanilla ice cream.

Preheat the oven to 180°C/Gas 4. Butter 6 small ramekins or pudding

moulds and stand them on a baking tray.

Put the butter and chocolate into a heatproof bowl and set it over a

pan of gently simmering water. Stir frequently until the butter and

chocolate have melted and the mixture is smooth R"'move the bowl

from the pan and leave to cool.

Meanwhile, whisk the eggs, egg yolks and sugar together in a large

bowl using an electric beater. Keep whisking until the mixture is pale,

thick and has roughly tripled in volume. Carefully fold in the chocolate

mixture, followed by the flour. Spoon the mixture into the buttered

ramekins, dividing it equally. (The puddings can be prepared a day

ahead to this stage and kept in the fridge.)

Bake the chocolate fondants just before serving, allowing 7-8 minutes

(or if taking them straight from the fridge, bake for 10-11 minutes).

They should be set on the outside, but the centre should be soft and

slightly runny.

To unmould, run a thin, flexible knife around each pudding and invert

it onto a serving plate. Serve at once, with vanilla ice cream.