Serves 6
Ingredients
- 250g unsalted butter, softened
- 1 firmly packed cup (250g) brown sugar
- 4 eggs
- 1 cup (150g) plain flour
- ½ cup (50g) cocoa powder
- 6 chilled chocolate truffles e.g. Lindt balls
- Icing sugar and pure (thin) cream or ice-cream, to serve
Method
- Preheat the oven to 180 degrees and grease six ¾ cup (185ml) ramekins.
- Place the butter and brown sugar in a bowl and beat with electric beaters until thick and pale.
- Add the eggs, 1 at a time, beating well after each addition.
- Sift in the flour and cocoa, then fold gently with a metal spoon until just combined.
- Divide half the pudding batter among the ramekins, then place a truffle in the centre of each. Top with the remaining pudding batter, then bake for 20 minutes or until just firm to the touch.
- Stand puddings for 5 minutes, then dust with icing sugar and serve with cream or ice cream.