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Mini Chocolate and Cherry Puddings

Preparation time: 35 min, Cooking time: 25 - 30 min, Cals per serving: 510

ingredients

serves: 8
125 g (4 oz) unsalted butter, melted and cooled, plus extra for greasing
125 g (4 oz) Bournville chocolate, chopped
4 large eggs
125 g (4 oz) golden caster sugar
50 g (2 oz) self-raising flour, sifted
1 tbsp cocoa powder, sifted
75 g (3 oz) hazelnuts, chopped and toasted, plus extra to decorate
75 g (3 oz) morello cherries, drained, plus extra to decorate

for the chocolate sauce

75 g (3 oz) Bournville chocolate
2 tbsp Kirsch or brandy, plus extra for drizzling, optional
142 ml carton double cream, plus extra to serve

method

1. Preheat the oven to 180°C/160°C fan oven/Gas Mark 4. Grease and baseline eight 150 ml (5 fl oz) dariole moulds.

2. Put the chocolate in a heatproof bowl and set over a pan of simmering water to melt. Stir until smooth, then leave to cool.

3. Beat the eggs and sugar together until they are pale and light and have doubled in volume.

4. Fold in the flour, cocoa and melted butter, then stir in the melted chocolate, hazelnuts and cherries.

5. Spoon the mixture into the prepared moulds and place on a baking sheet. Bake for 25 to 30 minutes. Cover with foil during cooking, if they brown too quickly.

6. To make the sauce, put the chocolate, Kirsch, and cream in a pan and heat gently until smooth.

7. Turn out the puddings and spoon 1 teaspoon of Kirsch over each, if using. Spoon over the sauce and decorate with the extra cherries and hazelnuts. Serve with a little double cream.

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