Port, normally the realm of after dinner drinks, makes a spectacular sauce to partner a moist and rich chocolate pudding – perfect on a winter’s night.

Ingredients

• 250 grams butter
• 250 grams dark chocolate
• 1 tblsp vanilla essence
• 4 eggs
• 4 egg yolks
• ½ cup sugar
• ½ cup flour

Spiced Port Sauce

• 1 vanilla pod, split
• 1 cinnamon stick
• 1 star anise
• 2 cups fruity style port
• ½ cup sugar

Method

1. Preheat the oven to 190°C . Grease 8 Texas-size, or 16 standard size muffin tins well.
2. Warm the butter, chocolate and vanilla together in a saucepan over a low heat until melted; cool. Beat the eggs and egg yolks (use an electric mixer) until very thick and fluffy. Sift the sugar and flour together and fold into the egg mixture with the cooled chocolate mixture. Divide the mixture evenly among the prepared tins.
3. Bake the large muffins 10-12 minutes or the standard size for 8-10 minutes or until almost cooked. The centre should be a little soft. Serve warm with the Spiced Port Sauce and whipped cream.

Spiced Port Sauce

1. In a saucepan put the vanilla pod, cinnamon stick, star anise and port and simmer very slowly until reduced to 1 1/2 cups. Remove the spices and stir in the sugar and continue to simmer until reduced to 1- 1 1/4 cups. Cool. (Can be made in advance).

Cooks Tips

The chocolate puddings can be re-warmed in the microwave for 1 minute to re-heat to serve if wished.