Really, these puddings are almost too easy! They can be mixed together quickly in a saucepan, spooned into greased muffin tins or ramekins and set aside until baking. Before baking a square of chocolate is dropped into each pudding to achieve the classic fondant melting interior. These decadent puddings are excellent with cream, ice-cream or even yoghurt.
For variation, consider adding a teaspoon of finely grated orange rind or a tablespoon of strong coffee to the pudding mixture. For a really unusual twist (and a little heat), add a pinch of dried red chili flakes.
Lyndey’s Note: Unbaked puddings can be frozen for up to one month and chocolate and butter can be melted in the microwave.
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