Chocolate-Techina Puddings

Ingredients

Fondant centre
2 tbsps marge
1 tbsp sugar
3 oz chocolate

150g chocolate
4 tbsps/80g techina
4 eggs
60g brown sugar
3 tbsps sr flour

Method

For the fondant, melt the marge and sugar in a saucepan, then remove from the heat and stir in the chocolate until smooth. Pour into a bowl and freeze for 10 mins.

Meanwhile, melt the chocolate and techina in a saucepan. Whisk the eggs and sugar until thick, fold in the flour and then the chocolate-techina mix.

Divide the fondant between 8 greased ramekins, then cover with the batter. Bake at 220 for about 15 mins.