Soft-centred Chocolate Easter Egg Puddings
- 125g dark chocolate, chopped
- 150g butter, chopped
- 3 eggs
- 1/2 cup firmly packed brown sugar
- 1/3 cup plain flour
- 1/3 cup self-raising flour
- 1 tablespoon cocoa powder
- 6 small caramel-filled Easter eggs
- Pouring cream, to serve
- Preheat oven to 200°C/180°C fan-forced. Grease six 125ml (1/2 cup-capacity) ovenproof dishes or pudding moulds.
- Place chocolate and butter in a saucepan over low heat. Cook, stirring, for 2 to 3 minutes or until smooth. Cool for 10 minutes.
- Using an electric mixer, beat eggs and sugar until light and fluffy. Transfer mixture to a bowl. Fold in sifted flours, cocoa and chocolate mixture.
- Spoon mixture into moulds. Press 1 Easter egg into the centre of each pudding. Bake for 10 to 12 minutes or until firm around edges (puddings will be soft in the centre - see note). Invert puddings onto plates. Serve with cream.
Puddings will be slightly undercooked so the centres are soft and gooey. Try Rolos (soft chocolate caramels) in the Easter egg puddings instead of Easter eggs.
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