Prep time 10 mins.
100 g butter 3 medium eggs 2 egg yolks 80 g icing sugar 50 g plain flour 0.5 tsp baking powder extra butter for greasing the moulds
1. Preheat your oven to 200C / 180C Fan / Gas mark 6. Butter well 6 x 160ml metal pudding moulds, line the bases with a small circle of baking parchment to fit the base, butter again and dust thoroughly with cocoa powder. Place the moulds on a baking tray. 2. Melt the butter and chocolate in a heatproof bowl over a saucepan of simmering water, do not let the base of the bowl touch the water. Once melted, remove from the heat, gently stir with a large whisk and set aside for 5-10 mins to cool. 3. Add the eggs and egg yolks, and mix again with the whisk until thoroughly blended. 4. In a separate bowl, mix together the flour, cocoa powder, baking powder and icing sugar. Gently fold the dry ingredients into the chocolate mixture using a metal spoon. 5. Divide all the mixture equally between the moulds, it should come to just over half way. Take two pieces of Cadbury’s Caramel together and gently push into the centre of the mixture until they disappear, using a teaspoon to help you if necessary. 6. Bake the puddings for 10-12 mins. Remove from the oven and leave to stand for 1 minute. 7. Gently run a thin bladed knife around the cake and turn out onto pretty serving plates. Serve immediately, the caramel centre should be goey and liquid when broken into. Serve with mixed berries for added pleasure. NB. Depending on your oven, if the fondant is not cooked, you may need to cook for another minute or so, remembering to let it stand for another minute before turning out.)