- Classic Cakes
- Bread & Savouries
- Patisserie & Fancy Cakes
- Celebration Cakes
- Biscuits & Bakes
- Better Baking Techniques
Retailing at £2.99 per issue (£1.99 for the first issue), this is perhaps not the cheapest way of acquiring recipes; there were only eight recipes in total in this issue. But as most of us know it's not just about acquiring recipes - it's the food porn photography, the anticipation of not knowing what's coming next and the chance of finding something unexpected.
- Melted 125g 85% dark chocolate with 125g unsalted butter.
- Whisked 4 duck egg yolks (meant to be 2 large eggs + 2 yolks, but I had some large egg yolks left over from making macaroons) with 150g caster sugar until thick and pale.
- Beat in the chocolate mixture.
- Folded in 2oz plain flour.
- Divided the mixture between four buttered small pudding bowls and left in the fridge for a couple of days (another deviation from the instructions).
- Baked at 200C for 15 mins.
- Turned out onto plates and quickly got stuck in before they cooled down too much.
Mine may not have been the prettiest of puddings, my photographs certainly didn't match those in the magazine, but my goodness were they delicious: each mouthful was pure heaven. Crispy on the outside and sweetly molten on the inside, these were rich and chocolatey - and yes those bitter chocolate notes came through. I can't imagine many puddings tasting much better than this. I've made molton lava puds before, but I think these may be the best yet. Anyway, it left me with a smile on my face for some considerable time. Thank goodness I made four of these and not just two!