Warm Nutella puddings with chocolate caramel

Method

1. Heat the oven to 180°C/160°C fan/gas 4. For the sauce, pour the cream into a small pan over a low heat and warm slightly. Put the honey in a separate heavy-based saucepan and heat for 2-3 minutes over a medium heat until slightly caramelised. Remove from the heat and whisk in the warm cream. Return to the heat, add the chocolate and stir gently for a further minute until the chocolate has melted. Add the butter a little at a time, whisking. Keep warm.
2. Put the egg whites and a pinch of salt in a clean, dry bowl and whisk using an electric hand mixer until stiff peaks form (they won’t fall over when you remove the beaters).
3. Put the egg yolks and Nutella in another clean bowl and whisk with an electric hand mixer until smooth. Using a large metal spoon, add one third of the egg white and fold in to lighten. Carefully fold in the rest.
4. Fill the ramekins to the top with the mixture. Put on a baking tray and bake for 20-25 minutes. The puddings will deflate slightly once they come out of the oven so serve immediately, drizzled with the warm chocolate caramel and topped with a dollop of whipped cream.

Recipe adapted from My Kind of Food by Valli Little (ABC books).