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Baked Dark Chocolate Puddings with Vanilla Whipped Cream

Two notable dates fall this week – one a tragedy, the other very romantic.

The tragedy occurred on 13 February 1692 when Government troop, under the orders of English King William, carried out a massacre of the MacDonalds of Glencoe which has gone down in history as an act of infamy. See this week’s ‘Sing a Sang’ (above) for the words of Jim McLean’s magnificent song ‘The Ballad of Glencoe’ and historical information in the footnote.

The romantic date is, of course, St Valentine’s Day, on 14 February, which is celebrated world-wide. But Scotland can claim a close affinity to the Saint as his remains lie in a Glasgow church – the Church of Blessed John Duns Scotia in the Gorbals. The notorious ‘Glasgow Kiss’ has nothing to do with the Saint or with his remains, indeed quite the opposite!

Scotland's most famous romantic poet, Robert Burns, wrote of St Valentine's Day in his poem 'Tam Glen'

"Yestreen at the valentines' dealing
My heart to my mou' gied a sten' ;
For thrice I drew ane without failing,
And thrice it was written - Tam Glen."

And our most famous novelist, Sir Walter Scott, wrote of St Valentine's Day in 'The Fair Maid of Perth' -

"Tomorrow is St Valentine's Day, when every bird chooses her mate. I will plague you no longer now, providing you will let me see you from your window tomorrow when the sun first peeps over the eastern hill, and give me right to be your Valentine for the year."

A romantic time of year requires a romantic recipe – love and chocolate traditionally go together, so why not make your Valentine a very tasty treat – Baked Dark Chocolate Puddings with Chilled Vanilla Whipped Cream. Enjoy and forget the calories!

Baked Dark Chocolate Puddings with Vanilla Whipped Cream

Ingredients:  120g Butter; 120g dark chocolate, chopped; 2 large whole eggs; 2 large egg yolks; 50g caster sugar; 2 tsp self-raising flour; vanilla flavoured whipped cream, to serve

Method:  1. Preheat the oven to 220C/gas 8. Butter 4 ramekins and dust them with a little caster sugar. 2. Melt the butter and chocolate in a bowl set over a pan of simmering water. Leave on one side to cool slightly. 3. Whisk the whole eggs, egg yolks and caster sugar together until the mixture is very thick and pale. 4. Stir in the chocolate and butter mixture and quickly but carefully fold in the sieved flour. 5. Divide the mixture between the ramekins, set them on a baking tray and bake for 10 minutes. 6. Serve hot, with chilled vanilla flavoured whipped cream, or with a good vanilla ice cream.


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