Gooey chocolate pots with cranberry sauce

Ingredients

For the pots

• 115g dark chocolate, chopped
• 115g unsalted butter
• 3 eggs
• 175g soft light brown sugar
• 50g plain flour, plus extra for dusting
• Butter, for greasing

For the garnish

• 200g cranberries (fresh or frozen)
• 1 orange, zest and juice
• 100g caster sugar
• Small pot of creme fraiche

Method

Heat the oven to 200C. Melt the chocolate and butter in a glass bowl over a saucepan of simmering water and stir occasionally until melted.

In a bowl, whisk together the eggs, soft brown sugar and plain flour. Once melted, gradually whisk in the melted chocolate and butter mixture. Put to one side while you prep your ramekins.

Grease 4 ramekins with butter and dust with flour or cocoa powder to cover the butter, shaking the ramekins to get rid of any excess flour.

Pour the mixture into the ramekins, then place them on a baking sheet in the oven for 10-12 mins.

While the pots are baking, place the cranberries along with the orange juice and zest in a saucepan and bring to the boil. Add in half of the sugar and stir in. Taste to check if you need to add more sugar. Leave to simmer until the fruit is soft and has broken down. Once soft, leave to cool a little. The pots will be set on the outside, but still gooey in the middle.

Serve immediately with a dollop of creme fraiche and some cranberry sauce.