Chilli and chocolate fudge pudding
- 450g/1lb dark chocolate, minimum 70 per cent cocoa solids
- 200g/7oz unsalted butter, plus extra for greasing
- 10 free-range eggs
- 3 tbsp soured cream
- 300g/10½oz caster sugar
- 1 vanilla pod, split, seeds scraped out
- 200g/7oz plain flour
- 1 tsp ground cinnamon
- ½ tsp baking powder
- 2 red chillies, seeds removed, finely chopped
For the sauce
- 250ml/9fl oz whipping cream
- 60g/2oz unsalted butter
- 100g/3½oz cocoa powder
- 100g/3½oz caster sugar
- 100g/3½oz soft dark brown sugar
- ½ tsp ground cinnamon
- 100g/3½oz strawberries
- whipped cream
Preheat the oven to 160C/320F/Gas 3.
Melt the chocolate and butter together in a heatproof bowl placed over a pan of barely simmering water - make sure that the water does not touch the base of the bowl.
Place a separate heatproof bowl over a second pan of barely simmering water - make sure the water does not touch the base of the bowl. Add the eggs, sugar, soured cream and vanilla seeds to the bowl and whisk constantly for 5-6 minutes, until the mixture is fluffy and has doubled in volume.
Add the melted chocolate and butter mixture to the soured cream mixture and stir to combine.
Sift the flour, cinnamon and baking powder together into a separate bowl, then fold the mixture into the melted chocolate mixture.
Add the chopped chillies and stir gently.
Line a large ovenproof dish or deep baking tray with greased kitchen foil and pour the mixture into the dish.
Bake in the oven for 50-60 minutes, or until cooked through.
For the sauce, place the cream, butter, cocoa powder, caster sugar, brown sugar and cinnamon into a pan over a low heat and stir for 4-5 minutes, until the ingredients are melted and combined as thick sauce.
To serve, cut out slices of the fudge pudding and place onto plates. Drizzle with the sauce and serve with strawberries and whipped cream.