Chocolate Nut Puddings Recipe

40 g/1.5 oz self-raising (self-rising) flour
40 g/1.5 oz/0.75 cup fresh breadcrumbs

100 g/4 oz/1 cup chopped mixed nuts

50 g/2 oz/0.25 cup butter or margarine

50 g/2 oz/0.25 cup light brown sugar
15 ml/1 tbsp golden (light corn) syrup

15 ml/1 tbsp cocoa (unsweetened chocolate) powder
5 ml/1 tsp vanilla essence (extract)

2 eggs, separated
15 ml/1 tbsp hot water
A little icing sugar and 4 walnut halves, to decorate
Chocolate Custard, to serve

Method:

Mix together the flour and bread-crumbs. Stir in the nuts. Melt together the butter, sugar, syrup, cocoa and vanilla essence. Stir into the flour and breadcrumbs. Beat in the egg yolks and water. Whisk the egg whites until stiff, then fold into the mixture with a metal spoon. Spoon into four individual souffle dishes. Cover with foil and bake in a preheated oven at 180°C/350°F/gas mark 4 for about 30 minutes until lightly set. Loosen the edges and turn out on to warmed serving plates. Dust each with icing sugar, top with a walnut half and serve with Chocolate Custard.