Name: Dark chocolate pudding with malted cream
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 3
Ingredients: 60g butter plus extra for the ramekins; 2 tbsp cocoa powder; 100g 70% dark chocolate; 2 eggs; 100g caster sugar; ½ tsp malt powder (we used Ovaltine); 100ml double cream; 2 tbsp muscovado sugar; 1 tbsp malt powder; 9 Maltesers crushed into large chunks; 3 glacé cherries cut in half; 1 tbsp chopped salted pistachios

Chocolate pudding with cream and nuts on plate

For the puddings

60g butter
plus extra for the ramekins
2 tbsp cocoa powder
100g 70% dark chocolate
2 eggs
100g caster sugar
½ tsp malt powder
(we used Ovaltine)

For the cream

100ml double cream
2 tbsp muscovado sugar
1 tbsp malt powder

To serve

9 Maltesers
crushed into large chunks
3 glacé cherries
cut in half
1 tbsp chopped salted pistachios

Method

step 1
Butter three ramekins, dust with cocoa and set aside. Heat oven to 200C/180C fan/gas 6. Melt the butter and chocolate in a bowl over a pan of simmering water. In a separate bowl, whisk together the eggs and sugar until light and fluffy, then whisk in the chocolate mixture with the malt powder and a pinch of salt. Divide the mixture between the ramekins and bake for 14 mins until they are just cooked with a slight wobble in the middle to make a fondant, or 18 mins for a pudding. Remove from the oven, turn out and serve warm now, or leave to cool in their ramekins.
step 2
Whisk the cream, sugar and malt powder together to soft peaks. Carefully turn the puddings out onto plates, then pile on the Maltesers, cherries and pistachios, and serve with the malted cream.