Marshmallow-centred chocolate puddings
(makes 4 generous, or 8 small portions)
These can be made in advance – even the day before – and left in the fridge until just before you want to bake them. You can replace the marshmallow with a block of white or flavoured chocolate.
350g dark chocolate (70% cocoa or more)
50g unsalted butter, softened
150g castor sugar
1t vanilla extract
70g plain flour, sifted
4 (or 8) pink marshmallows
red food colouring (optional)
If not making in advnace, preheat the oven to 200˚C. Grease your moulds (you can also use a large muffin baking tray). Or even better, line with baking paper. Melt the chocolate and leave to cool. Cream together the butter and sugar, and slowly beat in the eggs, pinch of salt and vanilla. Add the flour and lastly the melted chocolate. Divide between eight small moulds, sticking a pink marshmalow in the centre of each. You can drip a drop of red food colouring on each marshmallow to enhance the pink colour. Bake for 12 – 15 minutes. Let them cool slightly before unmoulding and serving with cream or ice cream. Decorate with mini marshmallow shapes.