Dark Chocolate Pudding with Malted Cream

• butter↗60g g

  plus extra for the molds

• cocoa powder↗2 tbsp tbsp
• 70% dark chocolate↗100g g
• eggs↗2
• granulated sugar↗100g g
• malt powder½ tsp tsp

  (we used Ovaltine)

• cream↗100ml ml
• muscovado sugar↗2 tbsp tbsp
• malt powder1 tbsp tbsp
• Maltesers9

  crushed into large pieces

• cherry jam↗3

  halved

• crushed salted pistachios1 tbsp tbsp

Step-by-step instructions

1. 1

   Grease three ramekin molds with butter, dust with cocoa and set aside. Preheat the oven to 200°C/180°C with convection/gas 6. Melt butter and chocolate in a bowl over a saucepan of simmering water. In a separate bowl whisk eggs and sugar until light and fluffy, then fold in the chocolate mixture with malt powder and a pinch of salt. Divide the batter among the molds and bake for 14 minutes, just until the edges are slightly set with a gentle wobble in the centre to achieve a fondant, or 18 minutes for a pudding. Remove from the oven, invert and serve warm immediately, or let cool in the molds.

2. 2

   Whisk the cream, sugar and malt powder to soft peaks. Gently invert the puddings onto plates, then sprinkle with Maltesers, cherries and pistachios, and serve with the malted cream.