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Chocolate and cranberry melting-middle pudding
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170g unsalted butter, plus extra for greasing
180g dark chocolate, roughly chopped
170g golden caster sugar
115g plain flour
60g ground almonds
100g fresh or frozen cranberries
ice cream, to serve
1. Preheat the oven to 200˚C, gas mark 6. Grease a medium casserole dish with a little butter. Put the chocolate and butter in a heatproof bowl set over a pan of barely simmering water, ensuring the base does not come into contact with the water, until completely melted. Stir to combine, remove from the heat and leave to cool a little.
2. Using electric beaters or a freestanding mixer, whisk the eggs and sugar until pale and creamy (at least 5 minutes). Fold in the flour and ground almonds, followed by the melted chocolate mixture. Pour into the prepared dish, scatter the cranberries over the top and bake for 25-30 minutes, rotating halfway through, until just set, but still wobbly in the centre. Take care not to overcook, as the aim is to have a gooey centre.
3. Remove from the oven and leave to cool for 15-20 minutes. To serve, spoon into bowls, ensuring everyone gets a little of the set edges and gooey centre. Serve with ice cream (or drizzle over a little double cream if preferred).
This recipe first appeared in Waitrose & Partners Food, December 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
Per serving (6) 3441kJ
This recipe was first published in November 2019.
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