I absolutely LOVE chocolate. It's my weakness and my daily addiction! Recently I've been cooking my way through the  'The Meat Free Monday Cookbook'  in order to make our meals a little less meaty. Several months ago I decided to try this little gem out and I think its made an appearance in our menus more than a couple of times since then! although my jeans aren't too happy about it, my taste buds are rejoicing with the discovery of this delicious recipe. 

One of the best things about this recipe is that it's super quick to make, and you could even prepare it the day before and just pop it in the oven whilst you're eating the main meal the following day.

Easy Chocolate Fudge Pudding

• 100g flour
• 100g melted butter
• 1 teaspoon baking powder
• 5 tablespoons of cocoa
• 100g  caster sugar
• 2 tablespoons organic milk
• 2 organic eggs
• 1 teastpoon vanilla extract
• 100g soft brown sugar
• 120ml of hot water
• 50g chopped pecans (optional, you can substitute with other nuts)

Preheat the oven to 180 degrees. Grease a 1 litre baking dish or if you prefer individual servings, grease 4 individual baking pots.

Sift the flour and baking powder into a mixing bowl.  Then add the 3 tablespoons of cocoa and the caster sugar. Mix it all up and make a well in the centre and set aside.

In a bowl lightly beat the eggs, add the melted butter, vanilla and milk and beat well until its all smooth and creamy. Stir in pecans and pour the mixture into the well. Mix well for a few minutes and pour into the baking pots or baking dish.

In another bowl, combine the soft brown sugar, 2 tablespoons of cocoa and hot water. Stir well and pour over the cake batter. Place in oven for 40 minutes. During baking the cake will rise to the top and underneath there will be a delicious chocolate sauce. Serve with cream or vanilla ice cream. Serves 4.