Totally tempting, decadent fluffy puds for Valentine's Day
(18 votes)
Cook: 50 Mins
Serves: 2
Price: 84p per serving
Nutritional Information
Each 180g serving contains
Energy
1024kj
245kcal
1024kj
245kcal
12%
Fat
8.5g
8.5g
Med
12%
12%
Saturates
4.3g
4.3g
Med
22%
22%
Sugars
27.4g
27.4g
High
30%
30%
Salt
0.18g
0.18g
Low
3%
3%
of your reference intake.
Typical energy values per 100g:
569kj/136kcal
Typical energy values per 100g:
569kj/136kcal
Ingredients
5g unsalted butter
2tsp cornflour
1tbsp cocoa powder, plus extra to dust
3tbsp caster sugar
100ml semi-skimmed milk
1 egg, yolk and white separated
125g pack Farm Stores Raspberries, to decorate
Method
1
Preheat the oven to 180C/160C Fan/Gas 4.
2
Grease 2 ovenproof ramekin dishes or mugs with the butter.
3
In a bowl, mix together the cornflour, cocoa powder and caster sugar with a little cold milk. Heat the rest of the milk in a pan until it begins to steam. Remove from the heat.
4
Gradually whisk the hot milk into the cocoa mixture until smooth. Return to the pan and heat gently, stirring continuously until you have a smooth, thick batter. Pour back into the bowl and leave to cool fully, stirring often. Stir through the egg yolk until well combined.
5
Whisk the egg white until it forms stiff peaks and is light and fluffy.
6
With a large metal spoon, gently fold the egg white into the chocolate batter.
7
Divide the mixture between the ramekins and bake on the middle shelf of the oven for 10-15 mins until risen and starting to turn golden-brown.
8
Put each ramekin on a plate, and add raspberries on the side. Dust each dessert with a little cocoa powder and serve immediately.