Before I share this absolutely delish pudding, I want to mention that it is worth investing in a good quality kitchen scale. Sometimes weight works much easier to get your recipe going than having to measure 48,5ml or whatever odd amount of ingredient!
Makes 4 (1 for your loved one, 1 for you and another 2 for you!), 35 minutes
Filling:
· 70g dark chocolate (I use 80%)
· 50ml cream
Pudding:
· 40g brown sugar
· 50g butter
· 1 egg, beaten
· 25g flour (I know - almost nothing)
· 20g cocoa powder (NoMU is the best!)
· 20g ground almonds (can be substituted with more flour)
1. Preheat oven to 200 degrees.
2. Melt the chocolate over simmering water and stir in the cream. Leave to chill for about 10 minutes.
3. Grease 4 pudding moulds (not too big) - or 4 muffin indents of a muffin pan, which I always do.
4. Beat together the sugar and butter then add the egg.
5. Fold in the flour and cocoa powder.
6. Use enough batter to fill the moulds/"indents" to a third.
7. Spoon the chilled chocolate mixture on top of the batter.
8. Fill each one with the remainder of the batter.
9. Bake for 10 minutes until set.
Prepare the plates:
Cut a heart shape out of a piece if paper. Use a small amount of cocoa and sift it through a sieve over the heart. Move the heart cut out and repeat.
Leave the pudding to cool down slightly before using the paper with the heart cut-out and icing sugar sifted through a sieve to decorate the top of the njammy pudding.
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