Meriel MacDonald of London, England, writes: "Having grown up at Kinloch Lodge, my family's hotel on the Isle of Skye, I truly understand what it means to be too busy to cook. There were always guests to attend to, telephones ringing, and other interruptions. Still, my mother found the time to cook while overseeing the hotel's day-to-day business. Today, she continues to run Kinloch Lodge, and over the years she has shared with me many of her recipes and cooking tips, which have helped me in my job as catering manager for a large advertising agency. For work events, I often rely on family recipes, because they're dependable and delicious. I also use many of those same recipes for simple home suppers during the workweek."
This pudding is really more like a warm chocolate soufflé cake.
Recipe information
Yield
Makes 6
Ingredients
Preparation
Step 1
Preheat oven to 400°F. Butter and flour six 3/4-cup ramekins or custard cups. Arrange dishes on rimmed baking sheet. Stir 1/2 cup butter and chocolate in small saucepan over low heat until melted and smooth. Using electric mixer, beat eggs, yolks, and 3/4 cup sugar in medium bowl until mixture is thick, about 8 minutes. Using rubber spatula, fold melted chocolate mixture, then flour into egg mixture. Divide batter among prepared ramekins. Bake until puddings are puffed and dry on top and tester inserted into center comes out with very moist crumbs still attached, about 12 minutes. Cool puddings 10 minutes.
Step 2
Beat whipping cream, vanilla, and remaining 1 tablespoon sugar in medium bowl until peaks form.
Step 3
Transfer ramekins to plates. Top each pudding with dollop of whipped cream.
