Great British Food - Christmas 2025

Bake for 40–45 minutes, or until a skewer inserted into the centre comes out clean. 5. While the pudding is baking, make the toffee sauce. In a saucepan, melt the butter over a low heat. Stir in the sugar and double cream. Increase the heat to bring the mixture to the boil, then cook for 3–4 minutes, until the sugar is fully dissolved and the sauce thickens enough to coat the back of a spoon. Set aside and keep warm. 6. Leave the baked pudding to cool slightly. Pour the warm toffee sauce over the top just before serving. Alternatively, serve in slices with the sauce on the side for pouring over. ChocolateVolcanoes Every June, Buenos Aires hosts Feria La Chocolaterie, a chocolate festival that typicallywelcomesmore than 50,000 visitors to the city.We think every one of those visitors would go wild for our rich, molten-centred chocolate volcanoes with puddles of double cream. Serves: 4 Prepare: 15minutes, plus cooling time Cook: 15minutes 110g unsalted butter, plus extra for greasing themoulds 110g 70%dark chocolate, broken into pieces 2 eggs, lightly beaten 40g caster sugar 25g plain flour Double cream, to serve Youwill also need 4 individual dariole puddingmoulds (each about 125ml volume). 1. Heat your oven to 160°C/140°C fan. Generously grease the dariole pudding moulds with butter. 2. Put a pan of water on to boil and turn it down to a simmer. Set a heatproof bowl in the rim of the pan (try not to let the base of the bowl touch the water) to create a bain marie. Add the 110g of butter and leave it to melt. Add the chocolate, then take the bowl off the heat and stir until smooth and combined. Leave the chocolate mixture to cool for about 10 minutes. 3. In a separate mixing bowl, use an electric hand whisk to whisk together the eggs and caster sugar until the mixture is pale and thick. Once the chocolate mixture has cooled slightly, gently fold it into the egg and sugar mixture until evenly combined. 4. Sift the plain flour over the mixture and, using a large metal spoon, fold again, taking care not to overmix but folding until no dry patches of flour remain. 5. Divide the batter equally between the prepared moulds. 6. Bake the chocolate volcanoes for 9 minutes, or until the edges are set (the centres should still be soft and runny). Then, leave them to cool slightly in their moulds for about 1 minute. Carefully turn out the volcanoes on to warmed plates, and serve immediately with lashings of double cream. “We think everyone would go wild for our rich, molten-centred chocolate volcanoes with puddles of double cream” RECI PES | GOUCHO 53 greatbr i t i shfoodawards.com