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Chocolate Pudding
The most exciting part of this dish is cutting into the pudding and seeing the warm gooey chocolate ooze from the centre. The rich moist chocolate mixed with the black cherry compote is just a dream to eat. A whole new take on a very old formula. To enjoy that warm gooey centre it has to be baked to order. You can leave the mix in the moulds in the fridge, ready to be popped in the oven. They only take minutes to bake, so you won't have to wait long for your pudding.

Serves 6

A food processor or electric mixer and 6 buttered ramekin dishes are needed.

Oven Temperatures:

  • Gas mark 5, conventional oven 190° C, fan oven 180° C.

Ingredients for the pudding:

  • 175g plain chocolate , chopped.
  • 175g butter, unsalted and chopped.
  • 4 whole eggs.
  • 4 egg yolks.
  • 75g caster sugar.
  • 75g plain flour.
  • Zest of 1/2 an orange. 

Ingredients for the cherry compote:

  • 50ml stock syrup (50ml water and 50g sugar gently warmed until the sugar has dissolved).
  • 200g / 8oz Black cherries.  If fresh cherries are unavailable use 2 cans of black cherries, well drained using 50ml of the syrup instead of the stock syrup.
  • Kirsch (optional).
  • 3-4 tablespoons black cherry jam,
  • 1 quantity vanilla ice-cream or bought clotted cream.
 
Method
  1. Pre-heat oven.
  2. Place the chocolate and butter into a bowl over hot water to melt. Do not allow the bowl to touch the hot water, Allow to cool.
  3. Whisk the eggs, yolks, sugar and orange zest in a mixer until they have doubled in size. Fold in the chocolate mixture. Fold in the sifted flour.
  4. Fill the ramekin dishes and refrigerate until needed.
  5. Bake in the pre-heated oven for 8-9 minutes until slightly risen and still soft in the centre.
  6. Compote: Stone the fresh cherries, put them in a pan with the stock syrup and kirsch. Remove from the heat and strain the juice into another pan and add the jam, bring to a simmer and strain it onto the cherries, You will now have a rich syrupy compote. If using canned cherries, add the jam to 50ml of syrup from the can and follow the above. The compote can be served cold, warm or hot.

To serve:
Vanilla ice cream and/or clotted cream, chocolate shavings.
Sit the warm sponges on the plates with the warm cherry compote and spoon the vanilla ice cream next to them. Place little scrolls/quenelles of clotted cream on top of the sponges and then a chocolate shaving on top of the cream. The clotted cream will just start to melt in the warm gateau. When they are cut open, it will then mingle with the melting centres.