Chocolate fudge pudding

For the pudding:

150 g dark chocolate, 62 per cent cocoa solids, cut into small pieces 150 g (2/3 cup) unsalted butter

1 tsp pure vanilla extract

150 ml (2/3 cup) warm water 110 g (1/2 cup plus 1 tbsp) superfine sugar

4 extra-large eggs, separated

25 g (3 tbsp) all-purpose flour, sifted Pinch of cream of tartar

To serve:

Icing sugar, for sprinkling Softly whipped cream or crème fraîche

To make the pudding: Step 1

Preheat the oven to 200C (400F). Place a 1.5 litre (6 1/4 cup) ovenproof pie dish in a roasting pan that neatly fits it. The roasting pan should be at least 5 cm/2 1/2 inches deep.

Step 2

Melt the chocolate and butter in a heatproof bowl set over a pan of hot water. Stir from time to time to blend the melting chocolate and butter until smooth. Remove from the heat. Add the vanilla extract, then stir in the warm water and the superfine sugar. Continue to mix until the mixture is smooth. Whisk the egg yolks into the chocolate mixture, then fold in the flour making sure there are no lumps.

Step 3

Whisk the egg whites in a spotlessly clean bowl with a pinch of cream of tartar until it reaches soft peaks. Keep an eye on the whites as they whip to ensure they do not become too stiff and grainy. Fold one quarter of the whisked egg whites into the chocolate mixture to lighten it. Gently fold in the remaining egg white until completely blended, being careful not to knock all the air out. Pour the batter into the pie dish. Pour boiling water into the roasting pan to come halfway up the side of the dish.

Step 4

Bake for 10 minutes, then lower the heat to 160C (325F). Bake for another 20 minutes. The pudding will be set on top but still soft and somewhat molten underneath. Remove the roasting tray and pudding from the oven and allow to sit for 10 minutes.

To serve: Step 5

Lightly dust the pudding with icing sugar. The pudding can be held in a warm place for up to 1 hour. Serve warm with softly whipped cream or crème fraîche.

Serves: 6–8