- 100g (4oz) Plain Chocolate
- 80ml Cream
- 100g (4oz) Butter (softened)
- 100g (4oz) Castor Sugar
- 2 tsp Brandy
- 2 Eggs
- 90g (3 ½ oz) Self Raising Flour
- 50g (2 oz) Cocoa Powder
To make the filling: Heat the cream in a pan until hot but not boiling. Remove from heat and add the chocolate, stir until melted, add the brandy. Pour into a bowl and chill for 2-3 hours.
Preheat the oven to 200°C / Gas Mark 6. Lightly grease 4 x 150ml pudding moulds, base line with greaseproof paper. Cream together the butter and sugar in a bowl. Gradually add the eggs beating well. Sift the flour and cocoa powder into the mixture and fold in. Spoon 1 tbsp pudding mixture into the base of each mould. Place a ball of chocolate filling into each mould. Top the remaining pudding mixture. Level and cover with greaseproof paper. Secure with a string. Place moulds on a grill rack over a roasting tin half filled with boiling water. Cover with foil and place in the oven and cook for 30-35 minutes.
To Serve: Turn the pudding out onto warmed serving plates and serve with vanilla ice cream.
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