Chocolate and vanilla puddings

Chocolate and vanilla puddings.
Chocolate and vanilla puddings. Photo: Marina Oliphant

Adapted from a Nigella Lawson recipe, these are simple to make and served piping hot - all gooey inside.


2 vanilla beans or ½ tsp vanilla paste or essence

2 tbsp whisky or brandy

125g best-quality dark chocolate, chopped into small pieces

125g unsalted butter

4 whole eggs

150g castor sugar

50g plain flour


Preheat oven to 200C. Place a large bowl over a pot of gently simmering water. Split vanilla beans in half and scrape seeds into the bowl with the whisky, chocolate and butter. Stir until the chocolate has melted. Remove from heat.

Whisk the eggs with the sugar until pale and frothy, then stir in the flour and chocolate mixture and mix until combined. Grease the bottom and sides of four 250ml ramekins and sprinkle a little sugar inside.

Divide the mixture into the ramekins and bake for 10-12 minutes or until the top and sides are firm and slightly cracked.

Serve hot with creme anglaise, pouring cream or ice-cream.