Ingredients (Serves 6)
110 grs/ 3½ oz unsalted butter, diced.
110 grs/ 3½ oz plain chocolate, broken in pieces.
110 grs/ 3½ oz soft brown sugar.
50 grs / 2 oz self raising flour.
50 grs / 2 oz toasted ground hazelnuts or ground almonds.
4 tbsp apricot jam – or cherry or blackcurrant if using the almonds.
Put the chocolate & butter in a 1.2 litre (2 pint) pudding basin and melt in a microwave oven, on high, for
1½ - 2 minutes.
Add the remaining ingredients and beat until smooth.
Cover with cling film, make a couple of holes in the cling film, then microwave on high for 5 minutes.