Chocolate mud puddings
- Heat oven to 180 degC (160degC fan bake). Grease 6 individual ¾-cup capacity ramekins. Gently melt the chocolate, butter and sugar in a saucepan or microwave.
- Stir until the mixture is smooth. Remove to cool slightly. Beat in the egg yolks and stir in the flour.
- Place the egg whites in a clean bowl and beat until soft peaks form. Fold egg whites into chocolate mixture. Spoon into prepared ramekins.
- Bake for 30 minutes or until a skewer inserted in the centre of one comes out moist but clean. Serve warm, decorated with festive lollies or with fresh fruit such as strawberries on the side.