Molten chocolate & Baileys

Serves: 2

Prep Time: 15-20 minutes

Cooking Time: 20 minutes

Source: Familia Hughes via a long-ago newspaper cutting

Ingredients:

50g/2oz butter

1 tbsp ground almonds, plus extra for dusting

100g/4oz dark chocolate

1 medium egg yolk

1 medium egg

2 tbsp golden caster sugar

4 tbsp Baileys

icing sugar to dust

Method:

1 Heat oven to 230C/fan 210C/gas 8. Make the stencils using a large ramekin or heatproof coffee cup (see end of recipe), Butter 2 large ramekins or heatproof coffee cups and dust with ground almonds. Melt the chocolate and butter together in a microwave or in a bowl over simmering water

2 Whisk the yolk, whole egg and sugar together until light and pale then gently fold in the chocolate butter mixture, ground almonds and Baileys. Divide the mixture between the ramekins. The puddings can be prepared up to 4 hours before and kept in the fridge if cooking from cold give them an extra 2-3 mins in the oven. Bake for 10 mins until puffed up and just set

3 When the puddings are cooked place a stencil over each. Dust the puddings with icing sugar remove the paper and serve immediately.

For the stencils: Up end a ramekin or coffee cup (whichever you are using for the puds) and trace a cirde round it onto paper. Draw a smaller heart shape within the cirde. Cut out the one then cut the heart from within it, to make two stencils.

PER SERVING 735 kcalories, protein 9g, carbohydrate 60g, fat 50g, saturated fat 23g, fibre 2g, added sugar 58g, salt 0.66g