These wickedly gooey puds will score you top marks for an indulgent end to your romantic meal. Make them in advance and keep in the fridge until you’re ready to cook them so you can kick back, relax and concentrate on working your magic. Jamie Oliver
Serves 2
50g unsalted butter, plus extra for greasing
100g quality white chocolate, broken into chunks
2 large free-range eggs
50g caster sugar
1 tablespoons plain flour
to serve
crème fraîche
a handful of seasonal berries
Grease 2 small individual pudding moulds. Melt the butter over a low heat, then stir in the chocolate.
Meanwhile, beat the eggs with the sugar until pale and thick. Lightly mix this into the chocolate, then fold in the flour. Divide between the moulds and refrigerate for at least 30 minutes.
Preheat your oven to 180°C/350°F/gas 4. Place the moulds on a baking tray and bake for exactly 14 minutes.
Remove from the oven and leave to cool for a few minutes, loosen with a knife, then place a small plate on top of each mould and tip upside down. Leave for a minute, then remove the moulds.
Serve with berries and crème fraiche on the side.
