Recipe by Paula McIntyre
If you can't over indulge on special occasions, then when can you? This is one dessert you'll not want to share! This recipe makes little individual servings, although feel free to bake this in one larger dish.
100g chopped dark chocolate
110g butter, diced
25g dark brown sugar
25g castor sugar
25g plain flour
25ml Lir Whiskey
4 caramel sweets
Steps To Make:
Butter 4 ramekins or metal pudding bowls and line the bottom with parchment paper. Set oven to 200oc.
Place the chocolate and butter in a bowl and melt over a bowl of simmering water.
Whisk the sugars and eggs for a minute. Fold in the chocolate mixture then the flour. Fold in the whiskey.
Spoon into the ramekins and poke the caramels into the middle.
Bake for 10 minutes. Cool for a couple of minutes and either serve in the ramekins or turn out. Serve with cream.