Chocolate Melting Middles with Rose Water

• 85g caster sugar
• 150g butter, chopped, plus extra for greasing
• 150g dark chocolate (70% cocoa solids), roughly chopped
• 3 free-range egg yolks
• 3 whole free-range eggs
• 1 tbsp atta flour
• 1 tbsp rose water (or flavouring of choice - ½ tsp cinnamon, ½ tsp chilli powder)
• double cream, to serve (optional)

Method

1. Grease 4 small dariole moulds or pudding basins. Cut out a circle of grease proof paper and place in the bottom of each mould.
2. Put the sugar, butter and chocolate into a heatproof bowl over a pan of simmering water. Heat very gently until the butter and chocolate have melted, then remove from the heat. 
3. Beat the egg yolks and whole eggs together and pour into the mixture.
4. Fold the flour and rose water if using. Then mix all the mixture together.
5. Pour into the moulds or basins and place in the fridge to chill for at least 20-25 minutes.
6. When you are ready to cook, heat the oven to 180ºC.
7. Remove the puddings from the fridge and place onto a baking tray. Cook in the oven for 8-9 minutes.
8. Remove from the oven and let them rest for a minute or two.
9. Carefully turn them out onto individual serving plates. 

Note: It can be really tricky turning these out and I often find that ramakins don't work so proper pudding moulds are better. Alternatively just don't turn them out and enjoy them in the pot with some whipped cream on top.

Served with

Serve with a dollop of whisked double cream.