Here is a brilliant recipe for the most decadent and delicious gooey chocolate puddings topped with cherries. These gluten and dairy free puddings are wonderfully easy to make, and take less than five minutes to prepare. Perfect for impressing dinner guests.
These puddings were a part of our Winter Feast dinner menu, to find out more about our Thursday evening dinners, click HERE.
Decadent & gooey Chocolate cherry puddings
300 g good quality dark chocolate, melted
1 cup unsalted butter or coconut oil
1 cup coconut or muscovado sugar
1 cup pitted prunes, dates or figs
6 free range eggs
a pinch of salt
Preheat the oven to 180 C, and grease 8 muffin tins. Silicon muffin cases or tins with removable bottoms work well.
Add all ingredients to the food processor, and blend until smooth.
Divide the mixture between 8 greased muffins tins, and place in the oven to bake.
Pop dessert plates in to the oven towards the end to warm.
Bake for 17 minutes.
Carefully remove each pudding, and place on to the warmed plates.