First posted: May 5, 2013

Dark Chocolate and Cherry Pudding Pots


Episode 1 – Dinner at home with friends after the big move back to Cape Town for the show
Roasted Sweet Potato and Coconut Soup with Harissa
Beautiful Chicken Korma Bunny Chows
Spicy Chickpea Salad
Dark Chocolate and Cherry Pudding Pots



Cooks in:        Serves:6

  • 50 g soft unsalted butter, plus a little extra for greasing
  • 300 g dark chocolate, roughly chopped
  • 300 g dark chocolate, roughly chopped
  • 150 g caster sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 1 tin cherries, drained and roughly chopped

What to do

1. Preheat the oven to 200 ºC and lightly grease 6 ramekins, or alternatively muffin tins if you don't have ramekins..

2. Melt the dark chocolate in a saucepan over a low heat, or over a double boiler, then stir until you have a silky texture. Allow to cool slightly.

3. Cream together the butter and sugar in a mixing bowl and slowly add the eggs and vanilla extract.

4. Add the flour, mix gently until just combined and then add the melted chocolate. Mix a little more until smooth, and then stir in the cherry chunks.

5. Divide the mixture between the holes in the tin and bake for 10–12 minutes. Remove the cakes from the tin as soon as possible and serve with clotted cream or vanilla ice cream.

You can make the mixture, pour it into the tin and keep refrigerated for a good few hours, or even overnight. A great time-saving option if you are having people round. If you do this, just bake for an extra 2 minutes.

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