Melting Chocolate Pudding - cooking recipe

Ingredients

7 ounces dark chocolate, broken into pieces
7 ounces butter, diced
2 tablespoons brandy
4 ounces golden caster sugar
4 large eggs, plus
4 large egg yolks
1 1/2 teaspoons vanilla extract
2 1/2 ounces plain flour
whipped cream, to serve

Preparation

Note: You will also need 8 mini pudding basins, each with a capacity of 6 fl oz or 175 ml, generously brushed with melted butter.
Place the broken-up chocolate, along with the butter and brandy, in a large heatproof bowl, which should be sitting over a saucepan of barely simmering water.
Make sure the bowl does not touch the water.
Keeping the heat at its lowest, allow the chocolate and butter to melt slowly.
This should take 6-7 minutes.
Remove it from the heat and give it a good stir until it is smooth and glossy.
While the chocolate is melting, place the sugar, whole eggs, yolks and vanilla extract in a large mixing bowl.
Whisk on high speed with an electric hand whisk until the mixture has doubled in volume, about 5-10 minutes, depending on the power of your whisk.
You need to end up with a thick, mousse-like mixture that, when you stop the motor and lift the whisk, leaves a trail like a piece of ribbon.
Now you need to pour the melted chocolate mixture around the edge of the bowl (it is easier to fold it in from the edges) and then sift the flour over the mixture.
Using a large metal spoon, carefully but thoroughly fold everything together.
Be patient here as careful folding and cutting movements are needed.
This will take 3-4 minutes.
Now divide the mixture between the pudding basins (it should come to just below the top of each one) and line them up on a baking tray.
If you like, the puddings can now be covered with clingfilm and kept in the fridge or freezer until you need them.
When you are ready to bake the puddings, pre-heat the oven to 200C or 400F.
Remove the clingfilm and bake on the centre shelf of the oven for 14 minutes if they have been chilled first, but only 12 if not; after that time the puddings should have risen and feel fairly firm to the touch, although the insides will still be melting.
Leave to stand for 1 minute before sliding a palette knife around each pudding and turning out on to individual serving plates.
If you are cooking these puddings from frozen, give them about 15 minutes cooking time and allow them to stand for 2 minutes before turning out.
Serve straight away, with some chilled cream to pour over.