200g Lindt Excellence Strawberry Intense chocolate
1g vanilla extract
3 large eggs
150g cake flour
4g baking powder
60g ground almonds
In a medium sized saucepan, melt the butter, chocolate, sugar, water & honey together & bring to the boil.
Set aside and allow to cool.
Then add the eggs slowly, whilst whisking them into the warm syrup,
Add the flour, almonds and baking powder all at once and whisk to form a smooth, thick batter.
Pipe or spoon the mixture into greased 100 ml pudding tin moulds – they should be about 2/3 full.
Bake at 160 c for approximately 20 minutes.
To make the soaking syrup, bring all ingredients to the boil in a medium-sized saucepan for approximately 2 minutes.
Once your puddings are baked, level the tops off & pour the hot syrup over.
Allow puddings to cool before topping with more cooled syrup.
Serve warm with whipped cream and fresh strawberries and enjoy! Serves 9