Peppermint-and-ginger gooey pudding

Preparation time: 10 min

Freezing time: 1 hr

Baking time: 10 min

Serves: 6

150 g mint dark chocolate, roughly chopped

20 g butter

4 eggs, separated

10 ml (2 t) crushed ginger

10 ml (2 t) vanilla essence

125 ml (½ c) sugar

15 ml (1T) flour

custard to serve

Preheat the oven to 180⁰C.

Lightly grease 6 moulds.

Melt the chocolate and butter in a bowl over a saucepan of simmering water on low heat.

Set aside to cool.

Whisk the egg yolks into the chocolate mixture.

Add the ginger, vanilla essence and sugar and fold in the flour.

In a separate bowl whisk the egg whites until they form soft peaks.

Fold into the chocolate mixture and pour into the greased moulds.

Freeze for 1 hour.

Bake for 10 minutes or until the puddings have risen slightly but still gooey in the centre.

Serve with custard.

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