Try his chocolate puddle pudding which oozes molten chocolate. Gregg says; "Is this clever or what? You mix it all together, stick it in the oven and when it comes out it’s got a light crusted sponge on top and a hot sticky chocolate sauce underneath. Quite brilliant."
- 250 g (8 oz) Divine Dark Chocolate, broken into pieces
- 300 ml (½ pint) milk
- 2 tablespoons brandy (optional)
- 50 g (2 oz) unsalted butter, softened
- 150 g (5 oz) caster sugar
- 2 eggs, separated
- 25 g (1 oz) self-raising flour
- 25 g (1 oz) Divine Cocoa Powder, plus extra for dusting
- Whipped cream, to serve
Preparation & Quantity:
Preparation time: 20 minutes
Cooking time: about 40 minutes
- Put the chocolate in a small saucepan with the milk and heat gently until the chocolate has melted. Stir in the brandy if using.
- Beat together the butter and sugar in a bowl until pale and fluffy. Gradually beat in the egg yolks, flour, cocoa powder and chocolate mixture.
- Whisk the egg whites in a separate, grease-free bowl until they hold their shape. Using a large metal spoon, fold a quarter of the egg whites into the chocolate mixture, then fold in the remaining egg whites.
- Turn the mixture into a 1.5 litre (2½ pint) pie dish or 8cmx8cm ramekins and place in a roasting tin. Pour boiling water to a depth of 2.5 cm (1 inch) into the tin. Bake in a preheated oven, 180°C (350°F), Gas Mark 4 - for about 35 minutes in a pie dish and about 20mins in ramekins - until a crust has formed.
- Dust generously with cocoa powder and serve hot with whipped cream.
Recipe from Gregg’s Favourite Puddings by Gregg Wallace, published by Octopus Publishing