Chocolate and Almond Butter Puddings
Dark chocolate works well with all of the nut butters so use your own favourite flavour.
- 2 tablespoons very soft butter
- 1 tablespoon cocoa
- 125 grams dark chocolate, roughly chopped
- 125 grams butter, chopped
- 3 large eggs
- 75 grams caster sugar
- pinch of sea salt
- 65 grams plain flour
- 1 tablespoon cocoa powder
- 6 teaspoons almond butter, well stirred
- lightly whipped cream and cocoa, to serve
- Preheat the oven to 180°C fan bake.
- Butter 6 x 150ml-capacity ramekins. Add the cocoa to one ramekin and turn to coat the inside, tapping the remaining cocoa into the next ramekin and keep repeating. Chill until ready to fill.
- Puddings: Melt the chocolate and butter in a heatproof bowl set over a saucepan of simmering water. Don’t let the base touch the water. Set aside to cool to lukewarm.
- Whisk the eggs, sugar and salt together until very thick and pale. Whisk in the cooled chocolate until thick and smooth.
- Sift over the combined flour and cocoa and fold in, making sure there are no pockets of unmixed flour.
- Divide half the mixture evenly between the ramekins then carefully place a spoonful of nut butter in the centre. Top with the remaining chocolate mixture and smooth the tops.
- Place on a baking tray and bake for 12 minutes or until risen and firm on the top but still a little soft in the centre when lightly shaken.
To serve: Gently run a knife around the inside of the ramekins. Place a small plate over the top of each pudding and invert both together. Using a tea towel, carefully lift off the ramekin and serve immediately with a dollop of cream and a pinch of cocoa.