Ingredients

How to make it

  • 1. Preheat the oven to 180°C/gas mark 4.
  • 2. Break up the chocolate and melt it with the butter in a bowl in the microwave or in a double boiler. Once it’s melted, sit the bowl on a cold surface so that the chocolate cools.
  • 3. Preferably in a freestanding mixer, beat the eggs and sugar until thick and pale and moussy, then gently fold in the flour, bicarbonate of soda and a pinch of salt.
  • 4. Fold in the slightly cooled chocolate and butter mixture and then divide between eight ramekins, put in the oven to bake for 25 minutes.
  • 5. Meanwhile, get on with the glaze by melting the chocolate and butter in a microwave (or double boiler), then whisk to form a smooth glossy mixture, and spoon this over the cooked puddings.
  • 6. Decorate with Crunchie rubble: I just put the bars in a freezer bag, set to with a rolling pin and strew over the top.

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