Gooey chocolate pots with cranberry sauce

by Beca Lyne-Pirkis

A crowd-pleasing pud from Beca Lyne-Pirkis

When I host suppers at home, this is the most frequently requested dessert. It’s a chocolate fondant by any other name, however I serve them in the ramekins as they’re slightly more gooey than a fondant and won’t keep their shape if you turn them out. 


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 crème fraiche

4 ramekins 


Preheat 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 crème fraîche and some cranberry sauce.

Recipe: Beca Lyne-Pirkis