If you’re looking to make a restaurant-quality pudding, Ed has a cheat that will mean you’ll get the gooiest sauce every time. Making a ganache to go in the middle eliminates the need for under baking the pudding and potentially getting inconsistencies. But don’t be worried if this sounds difficult, the proof is in the pudding.
Ingredients
Method
For chocolate sauce, put 100ml of the cream in a small saucepan and bring to a simmer on medium heat. Remove from heat and whisk in 100g of the chocolate. Pour into a shallow tray. Refrigerate for 1 hour until firm.
Preheat oven to 200°C fan-forced (220°C conventional). Grease and flour four 1-cup-capacity baking moulds and put on a tray. Line each mould base with baking paper.
Put remaining chocolate and butter in a bowl and set over a saucepan of simmering water until just melted. Whisk in 3 of the eggs, yolk and brown sugar. Stir in flour and malt.
Spoon half of the batter into prepared moulds. Refrigerate for 30 minutes until firm. Put a small scoop of frozen chocolate sauce onto each pudding (there will be sauce remaining), top with remaining batter, freeze for 1 hour until firm.
Meanwhile, combine remaining cream, milk, caster sugar, vanilla and essence in a microwave-proof jug and heat on MEDIUM until very hot to touch, approximately 11/2 minutes. Put remaining eggs, cornflour and 2 tablespoons of water in a bowl; whisk to combine. Add hot cream mixture, whisk, return to microwave-proof jug. Microwave on MEDIUM in 30-second intervals, stirring after each, until custard just thickens.
Bake puddings from frozen on a preheated oven tray for 12-15 minutes until tops just spring back. Set aside for 5 minutes; remove from moulds.
Meanwhile, melt remaining frozen chocolate sauce in a saucepan on medium heat. Dust lava cakes with icing sugar and serve with custard, chocolate sauce, strawberries and mint.
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