There is a new study out this week that says comfort eating helps stave off the winter blues. My advice? Try these amazingly gooey chocolate puddings.
These delicious puddings are a real conversation piece. Although they must be made in two steps, both are remarkably simple.
The first step is to make the filling, which is just melting some chocolate and stirring in some cream. Once the filling has set (a few hours in the freezer), it’s a matter of making the batter, and baking them.
Probably the trickiest thing is getting the timing right. They really need to be served warm from the oven.
Soft-centred Chocolate Puddings
For six individual puddings:
200g dark chocolate melts
1/2 cup cream
1 3/4 cups flour
1/4 cup cocoa
1 tsp baking soda
1 cup caster sugar
3/4 cup plain unsweetened yoghurt
1/2 cup milk
1 tsp vanilla
To make the filling: a few hours before you want to make the puddings, place the chocolate and cream together in a small bowl and heat gently, stirring frequently, until the chocolate has melted. Pour into a small shallow container and place in the freezer until required.
To make the puddings: turn the oven on to 180 degrees Celsius. Sift the flour, cocoa, baking soda and caster sugar into a large bowl.
Melt the butter in another bowl, then add the eggs, yoghurt, milk and vanilla and mix well. Add the liquid to the dry ingredients and stir just enough to mix.
Non-stick spray or lightly oil six large muffin pans. Half to two-thirds fill each of the pans with the batter mixture, then place a walnut-sized blob of cold chocolate-cream mixture in the middle of each. Cover this with the remaining batter, then place in the oven and bake for 15 to 17 minutes or until the centres feel firm when pressed gently. Remove from the oven, place on a rack to cool for about five minutes, then tip them out onto a large plate or tray.
Dust with icing sugar and serve immediately.