• 15 g butter, melted
  • 10 g cocoa powder
  • 275 g dark chocolate (70% cocoa solids)
  • 225 g unsalted butter
  • 400 g caster sugar
  • 0.5 tsp vanilla extract
  • 5 large free-range eggs (beaten)
  • 200 g plain flour (sifted)
  • pinch salt
  • tickety moo vanilla ice cream (bd foods)
  • 250 g strawberries to garnish


  • Pre-heat the oven to 180ºC /Gas 4. Brush 8 metal small pudding moulds sparingly with melted butter and dust with cocoa powder. Shake out the excess and set aside.
  • Melt the chocolate and unsalted butter gently in a saucepan. Remove from the heat and stir in the sugar and vanilla extract. Leave to cool slightly.
  • Whisk the beaten eggs into the mixture a little at a time. Then fold in the sifted flour with the salt and mix gently until the mixture is smooth.
  • Divide the mixture between the moulds, filling each one at least two thirds full. Place the moulds on a tray and transfer to the middle shelf of the pre-heated oven. Cook for 12 minutes exactly and then remove from the oven.
  • To serve, run a knife round the edge of the moulds and tip out on to serving plates. Garnish with a scoop of vanilla ice cream and whole strawberries.