Quick Chocolate Pudding

80g dark chocolate (70-85% cocoa) chopped
butter (for greasing ramekins)
40 g caster sugar
30 g milk chocolate, chopped
2 eggs
whipping cream to serve

First, switch on the oven and pre-heat at gas mark 6 (200C/400F).

While the oven's warming up, get some water simmering in a saucepan, and use it to gently melt the dark chocolate in a bowl.

Once the dark chocolate starts to melt, give it a stir until smooth.

Grease the ramekins with some unsalted butter. Then into each of them add half a teaspoon of caster sugar. Roll and shake the ramekins so that the sugar sticks to the butter and coats the inside surface.

Then drop the chopped milk chocolate into the bottom of each ramekin.

Separate the eggs, the yolks into one bowl and the whites into another.

Add the remaining caster sugar to the egg yolks, and beat vigorously to form a yellow liquid.

Beat the egg whites vigorously until they are stiff and stand in peaks.

Pour the melted dark chocolate into the bowl containing the sugar and egg yolk mixture. Gently fold in the chocolate until thoroughly mixed.

Then add the beaten egg whites and very gently fold them into the chocolate mixture. Try not to squash the air out of the mixture, or the final pudding will not be light and fluffy.

Using a large spoon, gently fill the ramekins, again being careful not to squeeze the air out of the pudding mixture.

Cook the puddings in the pre-heated oven for 15-20 minutes.