Hot chocolate pots
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Ingredients
140g butter, at room temperature, plus 1 tsp to grease the ramekins
140g caster sugar
2 eggs
1 tsp vanilla extract
110g plain flour
30g cocoa powder
4 heaped tsp chocolate spread
Method
If making ahead to freeze: Grease all four ramekins with the teaspoon of butter and set aside.
Put the butter and sugar into a mixing bowl and whisk until light and fluffy.
Add the eggs, vanilla, flour and cocoa powder, and whisk again until you have a lump-free batter.
Half-fill each ramekin with the batter.
Spoon 1 heaped tsp of chocolate spread into the centre of each ramekin, then cover with the rest of the batter.
Wrap each ramekin with cling film and tin foil, and place in the freezer.
Cooking options from frozen: Oven - Preheat the oven to 160°C/Gas Mark 3. Unwrap the ramekins and cook the frozen puddings for 25 minutes. Either run a knife carefully down the side of each and tip out onto a plate or serve as they are in the ramekins.
Air Fryer - Preheat the air fryer to 160°C. Unwrap the ramekins and cook the frozen puddings in the air fryer for 20 minutes. Either run a knife carefully down the side of each and tip out onto a plate or serve as they are in the ramekins.
If cooking now: Follow the method in the 'making ahead to freeze' section up until the end of step 5.
Oven - Preheat the oven to 160°C/Gas Mark 3. Cook the puddings for 19 minutes. Either run a knife carefully down the side of each and tip out onto a plate or serve as they are in the ramekins.
Air Fryer - Preheat the air fryer to 160°C. Cook the puddings in the air fryer for 15 minutes. Either run a knife carefully down the side of each and tip out onto a plate or serve as they are in the ramekins.
To Serve: Serve with a dusting of icing sugar and some ice cream or double cream
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