Baked Chocolate Creams with Roasted Cherries

Available for over a year

150g chopped dark chocolate 300ml double cream 25g soft brown sugar 4 egg yolks 2 tablespoons plain flour 25ml whiskey or rum ( optional) Butter 4 ramekins and set oven to 200°c. Place chocolate, cream and sugar in a pan and heat gently, stirring until the chocolate melts. Whisk the yolks with the flour and rum in a bowl until smooth. Mix in the chocolate mixture well and pour into ramekins. Place in a roasting dish and pour bowling water half way up the ramekins. Bake until just set – about 25 minutes. Roasted cherries 200g cherries, stoned 25g soft brown sugar 15g butter 1 teaspoon vanilla extract 1 tablespoon brandy or cherry liqueur Heat the butter and sugar in a pan until butter has melted. Add the cherries and vanilla and cook for 5 minutes. Flame with the brandy. Spoon onto the puddings, dust with icing sugar and serve.