Warm Rich Chocolate Pudding
by Jun Tanaka
Ingredients
unsalted butter, softened, for greasing
75 g plain flour, plus extra for flouring the ramekins
125 g unsalted butter, cut into 2.5 cm dice
170 g Divine 70% Dark Chocolate
3 medium free range eggs
60 g Fairtrade caster sugar
Fairtrade icing sugar, for dusting
ice cream, to serve
Method
1. Using a pastry brush, apply a thin coating of butter to the inside of four medium ramekins (if you do not have ramekins, teacups will do). Cover the buttered insides with a light dusting of flour, tapping the sides and shaking out any excess flour. Place the ramekins in the fridge until required.
2 Place the diced butter and chocolate into a heat proof bowl and place the bowl on a pan filled with 6 cm of simmering water. Using a spatula, stir the chocolate and butter until they have both melted and mixed together. Remove the pan from the heat and leave to one side.
3 Break the eggs into a large bowl and add the caster sugar. Using an electric whisk on full speed, whisk them together for 5 minutes until they become light and fluffy and triple in size. (This is called a sabayon).
4 Take half of the sabayon and, using a spatula, gently mix it into the chocolate and butter until completely combined. Repeat with the other half of the sabayon. Gradually add the flour to the mixture until completely incorporated.
5 Spoon the pudding mix equally into your floured ramekins and place in the fridge for 2 hours to set.
6 Preheat the oven to Gas Mark 6/200ºC.
7 Once set, place the puddings on to a baking tray and put them into the oven for 6 minutes. Remove from the oven and allow to stand for 1 minute. Dust with icing sugar and serve immediately with a scoop of ice cream.
About the Chef
Jun Tanaka
Born in the US to Japanese parents, Jun Tanaka has headed up the kitchen at Pearl since its opening in June 2004. Prior to Pearl, Jun worked and trained at Le Gavroche, Chez Nico, The Capital, The Square and Les Saveurs. He also worked under Marco Pierre White at both The Restaurant Marco Pierre White and The Oak Room.
Jun is a firm believer in using the best ingredients in season and ensuring that all ingredients used are not masked or over complicated, but enhanced to bring out their natural flavours, producing a clean and distinct taste.
In May 2009, Jun will launch his first recipe book, “Simple to Sensational”. The book will demonstrate easy, everyday recipes and then show how these recipes can be transformed into spectacular dinner party dishes in just a few simple steps.
Jun can also be seen regularly on UKTV Food's Market Kitchen and BBC1s Saturday Kitchen.