Instructions: To serve:
maple syrup extra chopped walnuts for sprinkling

Grease eight 150ml individual pudding basins and line the bases with greaseproof paper.

In a bowl cream the butter with 50g of the sugar and the nutmeg until fluffy.

Sift the flour and cocoa into the bowl.

Add the egg yolks ground almonds breadcrumbs and walnuts; stir until just combined.

Whisk the egg whites until stiff.

Gradually whisk in the remaining sugar. Fold a quarter into the chocolate mixture to lighten it using a metal spoon. Carefully fold in the remaining mixture.

Spoon the mixture into the prepared basins filling them no more than twothirds full.

Stand the pudding basins in the large roasting tin and pour in sufficient boiling water to give a 10mm depth.

Cover the tin with a sheet of foil tucking the edges into the water around the puddings.

Hang the tin from the fourth set of runners in the roasting ovenand bake for 25 to 30 minutes or until the puddings feel firm.

Loosen the edges of the puddings with a knife and turn out onto warmed serving plates.

Drizzle with maple syrup and sprinkle with chopped walnuts.

Serve with creme fraiche or vanilla custard.

These puddings can be baked from frozen allowing an extra 5 minutes. Unlike most steamed puds these pretty individual ones are made from a whisked mixture of eggs cocoa walnuts and ground almonds resulting in an exceptionally light souffldlike texture. Serve with a generous spoonful of creme fraiche.

Serves 6

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