Dark Chocolate & Cherry Pudding Pots

Recipe Sarah Graham Preparation time: 10 minutes Baking time: 10 minutes Ingredients: 50g soft unsalted butter, plus a little extra for greasing 300g dark chocolate, roughly chopped 150g caster sugar 4 eggs 1t vanilla extract 2T plain flour 1 tin cherries, drained and roughly chopped Directions: Preheat the oven to 200 °C and lightly grease six ramekins or a muffin tin. Melt the dark chocolate in a saucepan over a low heat, or over a double boiler, then stir until you have a silky texture. Allow to cool slightly. Cream together the butter and sugar in a mixing bowl and slowly add the eggs and vanilla extract. Add the flour and mix gently until just combined. Add the melted chocolate. Mix a little bit more until smooth, and then stir in the cherry chunks. Divide the mixture between the holes in the tin and bake for 10–12 minutes. Remove the cakes from the tin as soon as possible and serve with clotted cream or vanilla ice cream. Note: Having guests over? Save time by making the mixture, pouring it into the tins/ramekins and keep refrigerated for a good few hours, or even overnight. If you do this, bake for an extra two minutes. Serves 6 Sarah Graham is an author and food blogger. She runs A Foodie Lives Here and has cookbook entitled, Bitten. Her TV show, named after the book, airs on SABC 3 on Sundays at 4pm. Get the July 2013 issue of House and Leisure for our special coffee and chocolate supplement.