I love to cook puddings on the BBQ and these delicious chocolate pots are a real treat. Cook them just right and they will still be gooey in the middle. Make the puddings in advance and refrigerate. Bring them out to room temperature when you light the coals, then pop them into your BBQ after you’ve tucked into your main meal. 

Ingredients

185g dark chocolate

185g butter, plus extra for greasing

3 eggs

3 egg yolks

6 tbsp caster sugar

3 tsp plain flour

Cocoa powder & icing sugar for dusting

Crème fraiche to serve

Serves 6

RECOMMENDED HEAT

I cooked these in the Kamado Joe (indirect) at a temp of 140°C for 25-30 minutes (maybe a little less to make sure the middle is still soft and gooey). 

Method

1. Break the chocolate into a heatproof bowl, add the butter and melt them both together. Stir.

2. In a separate bowl, whisk the eggs, egg yolks and sugar until pale and thickened. Whisk in the melted chocolate mixture, then sieve the flour over the mixture and quickly fold in with a metal spoon.

3. Divide the mixture between six well-buttered individual pudding basins or ramekins. I place the ramekins on an upturned baking tin to stop the base getting overbaked. Bake for 25-30 minutes until the outside is soft but the centre is runny. The mixture should rise a bit like a soufflé. Turn out each pudding on to serving plates and gently lift off the moulds. Place a spoonful of crème fraiche on top (or side) and dust with cocoa/icing sugar. Serve immediately. 

Use the leftover egg whites and whip up a pavlova.