Chocolate… there really is nothing better is there? I love it in almost every form apart from chocolate ice-cream. For some reason that always tastes a bit false to me.

A few weeks ago I was talking to the folks from Godiva on Twitter after I saw an advert for their chocolate challenge and they offered to send me some chocolate when I said I was interested in taking part. The brief was simple – create a chocolate dessert that must include a touch of pink and some meringue.

Initially I thought of making a chocolate and caramel mousse but then I realised I can’t have raw eggs at the moment. I knew I wanted to make something quick and easy with minimal messing about as lets be honest, these days it takes all my energy to get through a day at work, I don’t want spending too much time in the kitchen when the sofa is calling.

Then I remembered these chocolate puddings that I love to make – they are quick, easy and hit the spot when you want a yummy dessert. For long enough I had wondered about adding caramel to them so this seemed like the perfect opportunity (and the fact that I had half a tin of caramel sat on the side that needed using up). I also had some mini meringues made for a cake for cake club so this was a double win although you can use shop bought to save on time.

Godiva sent me out some dark and white chocolate chips to try. I used the dark chocolate in the puds and melted the white chocolate down and dyed it pink to crumble over the top – delish!

Chocolate Caramel Puds - serves 4

110g dark chocolate

110g butter

110g soft brown sugar (the darker the better)

2 eggs

2 egg yolks

110g plain flour

1tbsp cocoa

1tbsp caster sugar

knob of melted butter

4tbsp caramel plus extra for decoration

Preheat the oven to 160C (fan)

Melt the chocolate and butter in a bowl over a pan of simmering water

Whisk the eggs and sugar until doubled in volume

Fold the chocolate mix into the egg/sugar mix

Fold in the flour

Grease 4 pudding molds with the melted butter

Coat with a mix of caster sugar and cocoa (tip - mix these together before coating)

Fill each mold half full with the pudding mix

Pop in the fridge for 10mins

Add a tablespoon of caramel to each mold

Pop back in the fridge for a further 10mins

Pour the remaining pudding mix over the caramel

Bake in the oven for 13-15 mins

Tip out immediately and drizzle over some remaining caramel, a scattering of crushed meringue and white chocolate (coloured pink!)

Enjoy!

I did have an issue with one or two puds oozing out before I snapped a photo, it just goes to show – these puds are meant to be devoured quickly!

***Thanks to Godiva for sending me out some chocolate to use in this challenge***