|100 g||butter — at room temperature|
|100 g||light brown sugar — or castor sugar|
|2||eggs — at room temperature|
|1 tsp||vanilla — essence|
|100 g||flour — self-raising|
|100 g||chocolate — Peppermint Crisp|
Chop the Peppermint Crisp and melt by heating for two or three 20-second bursts in the microwave and then stirring until the chocolate reaches a silky consistency.
Cream together the butter and sugar until smooth, preferably with an electric mixer. This should take about 2-3 minutes.
Add in the 2 eggs and vanilla and mix until combined. Sift in the self raising flour, add in the melted peppermint crisp and fold everything gently to combine, do not over mix.
Spoon into 4 individual ramekins until they are half full or 1 medium-sized dessert bowl and microwave two puddings at a time on high for 2.5 – 3 minutes (or 4-5 minutes if using just one bowl).
Remove, sprinkle over some icing sugar or cocoa powder and serve with vanilla ice-cream, double thick cream or a dollop of Mascarpone.
Notes: These puddings really must be eaten as soon as possible after they are cooked.
Reprinted with permission of Sarah Graham.