I got some snazzy new ramekins for Christmas so I put them to good use this weekend.

These hot chocolate puddings are brilliant because you can make them in advance and then cook just before serving. I also find they keep well in the fridge for a day or two if you have some leftover.


What you need:

200g  GF Dark Chocolate (I use Aldi’s Moser Roth 70% Cocoa for these)

75g Butter

40g Plain GF Flour (I use Dove’s farm)

75g Demerera brown sugar

4 eggs


This is how we do it:

  1. Melt the chocolate and butter together bain-marie style over a simmering pan of water
  2. While these are melting, mix the flour, eggs and sugar together
  3. Once the chocolate/butter combo is fully melted, add to the flour mix and stir thoroughly to combine
  4. Grease six ramekins with butter and half fill with the chocolate mix
  5. These only take 10 minutes to cook so refridgerate until you need them
  6. When you’re ready to serve, heat your over to 200C and cook them on a baking tray for 12 minutes exactly. It’s important they go in to a fully heated oven.
  7. If you like them a little firmer, you can leave in a little longer but 12 minutes will leave a lovely gooey centre
  8. Serve with cream/ice cream and raspberries