Courtesy of the Bar-be School 

Ingredients: (For 15 portions)

• 4 Eggs
• 4 Egg Yolks
• 180g Butter
• 200g Chocolate
• 250g Castor Sugar
• 90g Flour

Equipment:

• 1 Hooded BBQ
• 1 tray of muffin tins or pudding moulds
• 1 food processor
• 1 Sauce Pan
• 3 bowl
• 1 wood spoon
• 1 flour sieve

Method:

1. Heat BBQ to Hot.
2. Melt Butter & Chocolate over bain marie (in bowl over the sauce pan full of water)
3. Cream Eggs, Yolks & Sugar with a whisk (or food processor) till light.
4. Fold Chocolate mix into Yolks (be sure that the chocolate mix is not too hot, it might cook the eggs).
5. Fold sifted flour into mix.
6. Bake at 190oC for 12 to 15 minutes.
7. Serve with your favourite ice cream or double cream!

Chefs Tip: This pudding is meant to be served with a runny centre. If ou take them off and they seem a little runny in the centre - they are ready. Enjoy!

© Bar-Be School 2005