Gooey Chocolate Pud


An oozy, boozy chocolate pudding with a soft, gooey - almost liquid - centre.


  • 1 tsp butter
  • 150 g dark, bitter chocolate
  • ½ tsp vanilla essence
  • 1 tbsp brandy, rum or whisky
  • 85 g caster sugar
  • 4 large free-range eggs, separated
  • 1 tbsp plain flour, sifted


Heat the oven to 190°C/Gas 5. Butter four 150 ml heatproof souffle dishes or ramekins and place on a baking tray. Chop the chocolate roughly and melt in a heatproof bowl set over a pot of gently simmering water. Remove from the heat, stir well and allow to cool slightly.

Beat in the vanilla essence, brandy and sugar. Beat in the egg yolks, one by one, and then the flour. The mixture will be fairly stiff.

Whisk or beat the egg whites until stiff and peaky, then gently fold them into the chocolate mixture. Pour into the dishes and bake for 10 to 12 minutes until puffed and well risen. The puddings should still be gooey inside.