A rich sticky chocolate pudding served with a velvety chocolate sauce and clotted cream
Heat oven to 180
Melt chocolate and butter in a double boiler
Separate eggs, mix the whites with the caster and the yolks with the brown.
Whisk the yolks to a thick sabayon and add the melted chocolate and butter mix.
Now add all dry ingredients.
Whisk the whites to soft peaks and fold through the other mixture until smooth.
Put mix in baking tray and cook for 20 to 30 min until skewer comes out clean.
Add water, cream and cocoa powder to a sauce pot.
Slowly bring to the boil while stirring, making sure not to burn the cocoa powder.
Now add the caster sugar and fully dissolve.
Finally remove from heat and add chocolate and butter.
To finish, pop the pudding into a bowl, smother it in chocolate sauce and top with a dollop of clotted cream.
«You can allow the pudding to completely cool, refrigerate and cut into shapes and then reheat in the microwave.»