Molten chocolate pudding
It’s still chilly and all I can recommend for some comfort is chocolate and more chocolate. I made these really decadent chocolate puddings with a soft, melting Nutella centre. I actually whipped some cream to have with the puds, but they were so delicious on their own, that I only realised after indulging that I never even had the cream!
These puddings are not as complicated to make as they look. The trick with themis to bake them in individual moulds and the other important thing is to allow the batter to chill in the fridge for at least 2 hours before baking. This helps that the cake doesn’t bake dry in the centre and absorb the Nutella, but stays soft and runny.
You’ll find these bad boys on many menus; often called chocolate fondant or lava cakes. They really are decadently awesome!