70g dark chocolate – chocolate because like Scott, it’s irresistible. Once you’ve had a taste, you have to have another. And another. Dark chocolate because it has an edge, a bite that makes you sit up and take notice. Just as Megan notices Scott, though she’s trying hard not to.
1 tablespoons of cocoa powder – because it’s what we use to make a night time drink. And Scott is a man you’d want to take to bed.
60g butter (not margarine) – it’s smooth, like Scott, but has a rich, robust flavour. A naughty indulgence. We might not think it’s good for us, but it’s far more desirable than healthy, but insipid, margarine.
30g plain flour – he might be a flirt, but Scott isn’t full of puff or hot air. When he tells Megan he finds her sexy, it’s not a line. It’s the truth.
2 eggs + 1 yolk – eggs give the pudding substance. An inner strength, which Scott has to rely on when his life is thrown into chaos.
A dash of vanilla essence – because it adds richness and depth.
Raspberries/blueberries/anything striking to serve – because Scott dazzles the eye.
Melt the butter and dark chocolate and mix to a paste. Blend in the sugar. Slowly add the beaten eggs until the mixture is uniform and smooth. Fold in the flour and cocoa powder carefully and then pour/spoon evenly into greased muffin tins/ramekins. It will make about 4-6. Chill in the fridge if you don’t want to use straight away.
To cook: 200oC for 8 minutes or until the outside is firm but the middle soft.
When it’s cooked, the Scott pudding looks dark and smoothly attractive on the outside. If, like Megan, you’ve burnt your hands on a similar good-looking dish, you might decide not to delve into it. But imagine the pudding follows you around, tempting you with its delicious looks and decadent smell? It might not be so hard to ignore, then. Especially when, after one sneaky but delicious taste, you find there’s far more to the fancy dark pudding than you first imagined.
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