Molten Brownie Puddings

Betty's Easy Steps

1. Preheat the oven to 200°C (180°C fan forced). Place a baking sheet in the oven to heat up. Generously grease 8 x 175ml individual ramekin dishes or 8 cups in a deep 12-cup muffin pan (see tip).
2. In a medium-sized microwave-proof bowl, microwave the chocolate chips and butter, uncovered, on High for 45 seconds-1 minute 15 seconds, or until melted. Stir until smooth.
3. Beat the eggs and egg yolk in a large bowl with a balloon whisk or electric mixer until foamy. Open the brownie box, remove enclosed frosting sachet and reserve for another use. Gradually beat the dry brownie mix into the egg mixture until well blended – the mixture will be quite thick. Gently stir in the melted chocolate and butter. Divide the brownie mixture evenly among the greased ramekins or muffin holes.
4. Bake on the hot baking sheet for 14-17 minutes, or until the top and edges are set and when the puddings are gently pressed with your fingertips you should feel a slight wobble. The centres will be soft (if you have a food thermometer the internal temperature should be at least 71°C). Leave to stand for 5 minutes.
5. Loosen each pudding by running a knife around the edges. If baked in a muffin pan, turn the whole tray upside down onto a heatproof tray or baking sheet to release the puddings, then carefully transfer to serving plates. If baked in ramekins, turn each one out onto a serving plate. Serve immediately with a spoonful of crème fraîche and decorate with raspberries and a scattering of heart-shaped sprinkles, if you like.

Betty's Tips

• It’s essential to use a deep muffin tray to cook these puddings in – the holes must be at least 3-4cm deep. Otherwise, use individual pudding basins or ovenproof tea cups.
• Timing is very important when baking these puddings, so check after the minimum time – if they still seem very soft and wobbly in the centre, cook for a few more minutes.