Dark Chocolate 250 g
Butter 175 g
Beaten eggs 3
Castor sugar 75 g
Flour 65 g
Corn flour 18 g
Ceylon Arrack 40 ml
Icing sugar for dusting


1. In a glass bowl, melt the chocolate and butter over warm water.
2. Whisk together the eggs with all other ingredients until smooth, then add to the chocolate mixture, allow to set in the refrigerator.
3. Pipe the mixture into 8 suitable pudding moulds, or one large pudding basin.
4. Place in a pre-heated oven at 180 degrees C for 12 – 15 minutes. The outside will be set but the centre will still be visibly soft.
5. Allow to cool for 2 minutes before turning out and dusting with icing sugar.