Gooey chocolate puds with whole cherry sauce

Gooey chocolate puds with whole cherry sauce
  • Serves icon Serves 6
  • Time icon Hands-on time 25 mins, oven time 8-10 mins

Impress at a dinner party with these gooey chocolate puds with whole cherry sauce. Even better, you can make them ahead and bake for 10 minutes when you’re ready.

Nutrition: per serving

Calories
626kcals
Fat
40.4g (22.3g saturated)
Protein
10.1g
Carbohydrates
55.3g (45.5g sugars)
Salt
0.6g
Calories
626kcals
Fat
40.4g (22.3g saturated)
Protein
10.1g
Carbohydrates
55.3g (45.5g sugars)
Salt
0.6g

Ingredients

  • 50g light muscovado sugar
  • 100g cherries, halved and stoned, plus 100g cherries, stalks left on
  • 150ml Moscato wine
  • 175g unsalted butter, cubed, plus extra for greasing
  • 175g plain chocolate, broken into pieces
  • 4 eggs, plus 4 egg yolks
  • 75g golden caster sugar
  • 75g plain flour, sieved

Method

  1. Put the light muscovado sugar into a pan with 2 tablespoons water. Heat for about 2 minutes, stirring, until the sugar has dissolved and is starting to turn syrupy. Add the halved cherries and cook, gently stirring, for 1 minute. Pour in the Moscato wine and bring to the boil. Bubble for about 5 minutes to reduce, then add the whole cherries and cook for a further minute. Set aside to cool.
  2. Preheat the oven to 190C/fan170C/ gas 5. Grease 6 x 8cm cooking rings and place on a baking tray lined with baking paper (you could use greased Yorkshire pudding tins instead).
  3. Put the chocolate and butter into a heatproof bowl resting over a pan of simmering water, making sure that the water doesn’t touch the bowl. Heat until melted, then stir once and remove the bowl from the pan.
  4. Whisk the whole eggs, egg yolks and caster sugar with an electric mixer until very pale, foamy and doubled in volume. Gently fold in the melted chocolate mixture, followed by the flour. Chill for 10 minutes, or until the mixture has firmed up slightly.
  5. Divide between the rings or tins and bake for 8-10 minutes, until risen and firm on the outside and squidgy in the centre. Remove the puds from the rings or tins and place each of them on an individual dish. Spoon the cooled sauce over and around each pud to serve.

delicious. tips

  1. The puds can be prepared in advance, chilled for up to 5 hours, then baked for 9-10 minutes when ready to eat.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe to delicious. magazine today.

Rate & review

Rate

1 votes

Reviews

Share your thoughts...

Rate & review

Rate

1 votes

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine