Redcurrant Chocolate Puddings

Recipe taken from Hello Magazine many years ago.

Redcurrant Chocolate puddingServes : 10

Ingredients – Base sponge :
100g (4oz) butter
100g (4oz) caster sugar
2 eggs
1 egg yolk
300g (11oz) plain flour
1 tsp baking powder
Juice of 2 medium oranges

Ingredients – Top sponge :
50g (2oz) caster sugar
1 egg
1 egg yolk
150g (5oz) plain flour
50g (2oz) butter, melted

To serve :
225ml (8 fl oz) chocolate sauce
Strawberries brushed with warmed redcurrant jelly

Step One : For the base sponge, beat together the butter and sugar until creamy. Stir in the eggs and egg yolk, then fold in the flour, baking powder and orange juice. Divide the mixture between 10 ramekin dishes.

Step Two : For the top sponge, whisk together the sugar, egg and egg yolk until thick and creamy. Carefully fold in the flour and melted butter and spoon into the ramekin dishes.

Step Three : Preheat the oven to 220oC / 425oF / Gas Mark 7 and bake for 10 minutes or until just firm when pressed. Turn out the sponges and serve with chocolate sauce and strawberries brushed with warmed redcurrant jelly.